Original Post: https://www.evolvingtable.com/sheet-pan-nachos/
Easy Loaded Sheet Pan Nachos
With these Loaded Sheet Pan Nachos, every chip is layered with love and packed with seasoned taco meat, refried beans, melty cheese, and all your favorite toppings. They’re easy to make and perfect for feeding a crowd on game day, or even as a quick weeknight family dinner.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 small sweet onion finely diced
- 2 garlic cloves finely minced
- 1 pound 85/15 ground beef
- 2 tablespoons taco seasoning
- ¾ teaspoon salt divided
- 1 (10-ounce) bag tortilla chips
- 1 (15.25-ounce) can corn drained
- 1 (15.5-ounce) can black beans drained and rinsed
- 2 cups shredded Monterey Jack cheese
Optional Toppings:
- Fresh cilantro finely chopped
- Sour cream or Mexican Crema
- Diced tomatoes or pico de gallo
- Fresh or quick-pickled jalapeños
Instructions
- Preheat the oven to 400°F.
- Heat the olive oil in a large skillet over medium. Add the onion and cook for 3-4 minutes, or until translucent. Stir in the garlic and continue cooking for 30 seconds, or until fragrant.1 tablespoon olive oil, 1 small sweet onion, 2 garlic cloves
- Add the ground beef and cook, breaking apart, for 7-8 minutes, or until no longer pink. Stir in the taco seasoning and ½ teaspoon salt. Reduce the heat to low and continue cooking for 2-3 minutes, or until most of the liquid has evaporated off.1 pound 85/15 ground beef, 2 tablespoons taco seasoning
- Line a large baking sheet with parchment paper. Arrange the tortilla chips in a single layer on the prepared baking sheet. Evenly distribute the cooked ground beef, corn, and black beans over the chips. Sprinkle the shredded Monterey Jack cheese and ¼ teaspoon of remaining salt on top.1 (10-ounce) bag tortilla chips, 1 (15.25-ounce) can corn, 1 (15.5-ounce) can black beans, 2 cups shredded Monterey Jack cheese
- Bake 4-6 minutes, or until the cheese is fully melted. Remove from the oven and top with fresh cilantro, sour cream or Mexican crema, diced tomatoes or pico de gallo, and fresh or quick-pickled jalapeños, if desired.Fresh cilantro, Sour cream, Diced tomatoes, Fresh or quick-pickled jalapeños
Video
Notes
- Use Sturdy Chips: Opt for thick, sturdy tortilla chips to prevent them from breaking under the weight of the toppings. Look for brands labeled as “restaurant-style” for the best results.
- Single Layer Trick: Spread the tortilla chips in a single layer to ensure every chip gets evenly coated with toppings and stays crispy.
- Customizable Toppings: Feel free to get creative! Add diced bell peppers, pickled jalapeños, fresh cilantro, or even drizzle on some queso for an extra cheesy twist.
- Make Ahead Components: Prep the taco meat, shred the cheese, and chop the toppings ahead of time to make assembly quick and easy.
- Prevent Sogginess: Add wet toppings like guacamole, salsa, and sour cream just before serving to keep the chips crisp.
- Reheating Tips: If you have leftovers, reheat the nachos in the oven at 375°F for 5-7 minutes to restore their crispiness.
Nutrition
