Easy Loaded Sheet Pan Nachos

Original Post: https://www.evolvingtable.com/?p=92712

Nachos are a great dish for a game day party.

5 from 5 votes

Easy Loaded Sheet Pan Nachos

Make enough to feed a crowd with these quick, easy and GORGEOUS Loaded Sheet Pan Nachos! Tortilla chips are loaded with seasoned taco meat, refried beans, melty cheese and your favorite nacho toppings for an easy weeknight dinner the whole family will love.

Prep Time20

Cook Time5

Total Time25

Course: Appetizer

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

1 Tbsp. oil olive or avocado
½ sweet onion finely diced
2 cloves garlic finely minced
1 lb. ground beef 90/10
2 Tbsp. taco seasoning homemade or store-bought
½ tsp. salt to taste
8-10 oz. tortilla chips thick and fresh
1 cup black beans rinsed and drained
1 cup corn drained
2-2 ½ cups Monterey Jack or Cheddar cheese shredded

Optional Toppings:

Cilantro
Sour Cream
Diced Tomatoes
Avocado
Jalapenos

Instructions

Sauté the Onion: Preheat the oven to 400 degrees. Add oil and onion to a large skillet over medium heat and saute for 3-4 minutes. Add garlic cloves and continue sauteing for another 30-60 seconds.
1 Tbsp. oil, ½ sweet onion, 2 cloves garlic
Cook the Beef: Push the onion to the side of the skillet and add in the ground beef. Cook for 6-8 minutes, or until the beef is no longer pink. Break apart the meat into fine crumbles using a potato masher or the end of a spatula. Add the taco seasoning mix and salt and stir until well combined.
1 lb. ground beef, 2 Tbsp. taco seasoning, ½ tsp. salt
Layer the Nachos: Place tortilla chips in a single layer on a parchment paper lined baking sheet. Top with the ground beef, rinsed and drained corn, black beans, and then sprinkle the cheese over all of the nachos.
8-10 oz. tortilla chips, 1 cup black beans, 1 cup corn, 2-2 ½ cups Monterey Jack or Cheddar cheese
Bake and Add Nacho Toppings: Bake in the preheated oven for 4-6 minutes, or until the cheese is melted. Serve with fresh cilantro, diced tomatoes, avocado, and sour cream. Enjoy!
Cilantro, Sour Cream, Diced Tomatoes, Avocado, Jalapenos

Video

Notes

Prep-Ahead Instructions:

Cook the beef mixture and store in the fridge until you are ready to make the nachos.

Storage Directions:

While leftover nachos can be kept in the fridge in an airtight container for up to 3 to 4 days, the chips will become quite soggy and lose their texture. Freezing is not recommended as everything will freeze together in a big lump and not thaw correctly. To reheat, pop this nacho recipe back in the oven at 300℉ for a few minutes. You can also warm them up in the air fryer or toaster oven.

Recipe Tips

Drain thoroughly. Be sure to completely rinse the beans and corn to remove any extra liquid.
Low fat. Opt for a 90/10 fat content in the beef for the most flavor and least amount of grease.
Spread it out. Use the entire pan so all of the ingredients cook evenly.
Watch carefully. This recipe only takes about 5 minutes to cook so keep a close eye.
Top it off. Nachos aren't the same without loads of toppings. Don't forget the sour cream, chives, fresh cilantro, pickled jalapeños, pico de gallo, guacamole, and fresh tomato salsa.

Nutrition