Sheet pan nachos are a fun and easy way to make a crowd-pleaser. Just layer crispy tortilla chips with gooey cheese, zesty salsa, and your favorite toppings all in one pan!
It’s a party on a plate that everyone loves. I mean, who can resist cheesy goodness? I usually pile on the jalapeños because spicy makes everything nice! 🌶️
Key Ingredients & Substitutions
Tortilla Chips: Choose a sturdy brand so they can hold up under the toppings. If gluten-free, make sure to select certified gluten-free chips. You could also make your own! Just cut corn tortillas into triangles and bake them until crisp.
Ground Beef: While I love using ground beef for its rich flavor, ground turkey or shredded chicken are lighter options worth trying. For a vegetarian twist, consider using black beans or lentils as the base protein.
Taco Seasoning: A store-bought packet is easy, but making your own is so simple! Just mix chili powder, cumin, garlic powder, onion powder, and a bit of salt. This way, you control the spice level exactly how you like it.
Cheese: Shredded sharp cheddar cheese brings a nice tang, but don’t be afraid to mix it up with Monterey Jack or pepper jack for an extra kick! Vegan cheese is a great substitute if you’re looking for dairy-free options.
How Do You Get the Cheese Perfectly Melted Without Burning the Chips?
Getting the cheese just right is key for a good nacho experience! After spreading the chips, layer your toppings carefully to ensure even melting. Here are my steps:
- Preheat oven to 400°F (200°C) and make sure to bake just long enough for the cheese to melt without overcooking the chips.
- Spread the cheese evenly over the entire surface, leaving some exposed chips to avoid sogginess.
- Keep an eye on them while baking; melted is great, but burnt is not!
By following these tips, your nachos will come out perfectly melty and delicious every time! 🌟
Sheet Pan Nachos
Ingredients You’ll Need:
- 1 large bag (about 12 ounces) tortilla chips
- 1 pound ground beef (or ground turkey/chicken for a lighter option)
- 1 packet taco seasoning mix (or homemade taco spice blend)
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 cups shredded sharp cheddar cheese (or Mexican blend cheese)
- 1/2 cup sliced black olives
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1 cup guacamole
- 1 cup sour cream or Greek yogurt
- 1-2 fresh jalapeños, sliced thin
- Fresh cilantro leaves, chopped for garnish
- Lime wedges for serving
How Much Time Will You Need?
This recipe will take about 15-20 minutes for preparation and 10-15 minutes for baking. So, in total, you’re looking at around 30-35 minutes to have these delicious nachos ready and on the table!
Step-by-Step Instructions:
1. Prep Your Oven and Pan:
Start by preheating your oven to 400°F (200°C). For quick cleanup later, line a large sheet pan with aluminum foil or parchment paper. This way, any cheesy goodness that spills will be easy to clean up!
2. Cook the Meat:
In a skillet over medium heat, add the ground beef. Cook until it’s browned and no longer pink, breaking it apart with a spatula as you go. After browning, drain out any extra fat to keep the nachos from getting greasy.
3. Flavor the Meat:
Now, stir in the taco seasoning and about 1/4 cup of water into your cooked meat. Allow it to simmer for about 3-5 minutes until it’s well mixed and slightly thickened. This is where the magic happens—your meat will be packed with flavor!
4. Assemble the Nachos:
Spread the tortilla chips evenly across your prepared sheet pan. Make sure the chips are in a nice, single layer, so every chip gets some love!
5. Layer the Toppings:
Next up, sprinkle the seasoned ground beef over the chips. Then add the black beans, corn, and sliced black olives. Finally, generously sprinkle the shredded cheese over the entire pan, covering all those tasty toppings!
6. Bake to Perfection:
Slide the sheet pan into the oven and bake for 8-10 minutes. Keep an eye on it! You want the cheese to be gooey and bubbly but not burnt.
7. Finish with Freshness:
Once your nachos are out of the oven, it’s time to load them with more toppings! Add diced tomatoes, red onions, jalapeño slices, spoonfuls of guacamole, and dollops of sour cream on top.
8. Garnish and Serve:
Finally, sprinkle fresh cilantro over your nachos for that extra pop of flavor. Serve immediately with lime wedges on the side, ready to squeeze over for that zesty finish!
Enjoy your festive and colorful sheet pan nachos, perfect for sharing at parties or as a fun family dinner! Cheers to tasty bites and a great time!
Can I Use Store-Bought Guacamole?
Absolutely! Store-bought guacamole is a convenient time-saver. Just make sure to pick a brand that you enjoy, as freshness can vary. If you have time, making your own is easy and delicious!
Can I Make These Nachos Vegetarian?
Yes! Substitute the ground beef with additional black beans, chickpeas, or even sautéed vegetables like bell peppers and mushrooms. You can still use the same taco seasoning for flavor!
How Do I Store Leftovers?
To store leftover nachos, place them in an airtight container in the fridge for up to 2 days. However, the chips may lose their crunch. Reheat gently in the oven to revive some of that crispy goodness, but avoid the microwave if possible!
Can I Make Them Ahead of Time?
Yes! You can prepare the toppings and cook the meat ahead of time, then assemble and bake right before serving. Just keep everything stored separately in the fridge until you’re ready to bake them!
