Looking for a quick weekday dinner or a casual weekend supper? Sheet Pan Nachos are the answer to a busy cook’s dream. Ready in less than 30 minutes and your family will love them!
Sheet Pan Nachos
Equipment
- 1 large rimmed sheet pan
Ingredients
- 12 ounces ground chuck
- 1/2 cup finely chopped onion
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 9 ounces restaurant style corn tortilla chips do not use extra thin tortilla chips, they won't hold up to the toppings
- 1 15 ounce can black beans, drained and rinsed
- 12 ounce package shredded Mexican 4-cheese blend
- Toppings of your choice: 1/2 cup finely chopped red onion, 1/4 cup pickled jalapeno slices, 1 medium-size ripe avocado, 1/2 cup sour cream, 1/4 cup finely chopped cilantro, 1 cup salsa, 1/4 cup finely chopped black olives, 1 cup Green Giant Mexicorn, 1/2 cup finely chopped red bell pepper, 1 bunch green onions (sliced, white part and some of green part only). Garnish: 1 lime, cut into wedges.
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Place ground chuck and onion into a large skillet over medium heat. Add olive oil. Stir. Cook, breaking up any large pieces of chuck with a fork, until beef is cooked. (about 7 minutes). Drain off fat from chuck.
- Sprinkle ground beef and onions with cumin, chili powder, salt and pepper. Stir.
- Line a large rimmed baking sheet with parchment paper. Spread tortilla chips across pan in a single layer with as little overlap as possible. Top chips evenly with ground chuck mixture, black beans and cheese.
- Bake nachos until cheese is melted and is beginning to brown in places, about 8 minutes. Remove nachos from oven and desired toppings. Serve with lime wedges for guests to squeeze lime juice over their nachos.
