Sheet Pan Nachos

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When are nachos not a good option? They make great game day snacks, an easy lunch and even surprising a semi-balanced dinner. Plus making them on a sheet pan means easy clean up and a self-serve meal, which in our household is always the way to go. For some reason we always have a bunch of half eaten bags of tortilla chips, I’m sure someone can relate, you have an already opened bag but you need to bring chips and dip to a party so you have to buy a new bag of course. Than that one gets half eaten and you add it to your collection, so the problem continues.

Nachos are the perfect way to put thoseĀ  broken up chips to use, as well as any random toppings you have laying around. Growing up I regularly made microwave nachos as an after school snack, chips and cheese in the microwave. At the time I thought it was pretty good, now I realize how much better it can be. The best part about nachos is you can make them family friendly, parents like it spicy but kids don’t? Add peppers to half of the pan and leave the other half pepper free. Same goes with other toppings. Make for a fuss free dinner!

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Start by preheating your oven to 400 degrees F, we want those chips crispy. Than heat a little oil in a large saute pan over medium-high heat, add in the ground beef and cook until browned, 3-5 minutes. Sprinkle the tacos seasoning over the top and stir to mix, drain any excess fat and set aside.

Lay tortilla chips out in a single layer on a baking sheet, top with the ground beef mixture, black beans, and shredded cheese. Bake for 8-10 minutes until the outer chips are crispy and the cheese is melted. Remove from the oven, allow to cool slightly.

Top with diced tomatoes, sliced black olives, pickled jalapenos, and sour cream and enjoy! We never seem to have a problem finishing these, but I do recommend serving them immediately, as they don’t reheat very well.

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Sheet Pan Nachos
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 1 tablespoon olive oil
  2. 1 pound ground beef
  3. 1 package taco seasoning
  4. 14 ounces tortilla chips
  5. 1 1/2 cup shredded Monterrey Jack cheese
  6. 1, 15 oz can black beans, drained
  7. 1 roma tomato, diced
  8. 1/4 cup pickled jalapenos
  9. 4 oz sliced black olives
  10. 1/2 cup sour cream, for garnish
Instructions
  1. Preheat oven to 400 degrees F.
  2. Heat olive oil in a large skillet over medium high heat. Add ground beef, and cook until beef has browned, about 3-5 minutes, stir in taco seasoning, and drain excess fat.
  3. Place tortilla chips in a single layer onto the baking sheet. Top with ground beef mixture, black beans, and cheese
  4. Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.
  5. Serve immediately, topped with tomato, pickled jalapenos, black olives, and sour cream.

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