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Sheet-Pan Nachos

If you want some Tex-Mex grub that can be shared with the family or the gang while watching The Big Game, keep reading. Each chip is weighed down with ALL the fixins — this isn’t a snack, this is a meal!

I’m a competitive nacho eater. Yes, this is a thing. I fight my fellow munchers for that one chip with the most fixins on top. Beans, tomatoes, corn, ground beef, sour cream — I want it all. Then the real work begins when you have to get the chip to your mouth without everything falling off into the abyss (er, dining table). I take my nachos so seriously that I decided I needed to come up with the best mix of toppings and lay them out here for you so that you can experience the ideal Tex-Mex dish.

Why You Will Love This Recipe

  • This is an incredibly kid-friendly meal. They can be so easy to please, at times. Just give them a dish that requires you to use your hands and they’re pleased as Punch.
  • What the kids might not know is that you have sneakily added beans to the pile, making nachos a great way to get your family to eat the fiber and protein-packed vegetable.
  • Nachos are a quick and easy meal to prepare and requires so few dishes. All you’re pretty much doing is adding to the baking tray of nachos.
  • This is, of course, my preference for toppings; you can add/remove as you see fit. Another of the joys of nachos — you can customize it with any and every condiment/cream/veggie/sauce in your kitchen.

Prep time: 10 minutes

Cooking Time: 20 minutes

Yields: 8 servings

Ingredients

This may look like a lot of ingredients but, because of the customization of nachos, you only need grab what you want.

  • 1 12 oz bag tortilla chips
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 2 cloves garlic, minced
  • 1 package taco seasoning
  • 1 can diced tomatoes
  • 1 can kidney beans or black beans
  • 1 cup corn kernels, cooked
  • 2 cups cheddar cheese, shredded
  • 1 tomato, diced
  • 1 small red onion, diced
  • 3 tbsp sour cream
  • 2 tbsp fresh cilantro leaves
  • salt and pepper
  • limes

Instructions

  • Preheat the oven to 400°F
  • Saute half the onion and garlic with the ground beef in a pan on MEDIUM until browned, about 3-5 minutes.
  • Add the taco seasoning, beans, a pinch of salt and pepper, and cook until the excess liquid has cooked off, about 10 minutes. 
  • Arrange the chips on a sheet pan and cover them with ground beef and cheese. Place in the oven to bake for 5 – 8 minutes or until the cheese has melted.
  • Take out the oven and top with corn, diced tomato, red onion, sour cream, and cilantro. Serve with lime.

Serving Suggestions

If you can’t tell from the photos, these nachos platter is a FEAST. It contains veggies, fiber, dairy, and protein and could serve as a well-rounded dinner for the entire family. But if you’re feeling ambitious, you could make a table full of Tex-Mex treats. After all, Cinco de Mayo is just around the corner!

Easy Cheesy Mexican Rice – This rice recipe is for restaurant-style Spanish rice that comes together in no time. 

Shredded Beef Enchiladas – Shredded Beef Enchiladas Made with Leftover Pot Roast are the perfect way to use up your leftover pot roast. They are packed with flavor and will leave you feeling satisfied. The best part is that they’re easy to make and can be on the table in no time.

Oven-Baked Chicken Tacos – If you don’t want to wait until Cinco de Mayo, you can make these for Taco Tuesday. They’re super simple to prepare and only takes less than 30 minutes.

See Also

Family-Favorite Tamale Pie – This tamale pie recipe has a flavorful beef and tomato filling, and a Martha White Mexican-Style Cornbread topping. It’s a family favorite and is so simple to make.

FAQs

Can I use ground chicken or turkey?

Yes, you can. It is great and can be cooked in the same way.

Can I prepare this beforehand?

You can make the mince and chop the tomato and onion beforehand. Then just assemble it and melt the cheese when you’re ready to serve. The whole dish gets a bit soggy if it’s left to stand.

Can I use mozzarella instead of cheddar?

No problem, it is also nice to combine the two types of cheese.

How to Store Nachos

In general, storing nachos with all the toppings on them is not recommended. This dish gets soggy very quickly. If you MUST store them, cover them in aluminum or plastic and keep them in the fridge. It’s always best, when making nachos, to keep the toppings separate and only put the amount atop the nacho chips that you are SURE you can finish. (I know… easier said than done.)

Oven-Baked Nachos

About a Mom
If you want some Tex-Mex grub that can be shared with the family or the gang while watching The Big Game, keep reading. Each chip is weighed down with ALL the fixins — this isn't a snack, this is a meal!
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6

Ingredients
  

Instructions
 

  • Heat the oven to 400°F
  • In a pan over MEDIUM heat, saute half the onion and garlic with the ground beef until browned, about 3-5 minutes.
  • Add the taco seasoning, beans, a pinch of salt, and pepper, and cook until the excess liquid has cooked off, about 10 minutes.
  • Arrange the chips on a sheet pan and cover them with ground beef and cheese. Place in the oven to bake for 5 – 8 minutes or until the cheese has melted.
  • Take out the oven and top with corn, diced tomato, red onion, sour cream, and cilantro. Serve with lime.

Notes

  • You can use ground turkey or chicken if you are looking for a healthier option. 
  • If time is an issue, you can make the mince and chop the tomato and onion beforehand. Then just assemble it and melt the cheese when you’re ready to serve. The whole dish gets a bit soggy if it’s left to stand.
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