If you want some Tex-Mex grub to share while watching a game or just hanging out, give these hearty Sheet-Pan Nachos a go. They’re a guaranteed crowd-pleaser!
My family loves Tex-Mex food, and nachos happen to be a favorite at my house. We enjoy digging into a plate of nachos for dinner, but I will also gladly serve them up as a snack on movie night or while watching football. No matter what the occasion, nachos are always a dish that’s guaranteed to put a smile on everyone’s face. After all, who could possibly resist a layer of crunchy corn chips topped with hearty beans, tomatoes, corn, ground beef, and sour cream? It’s just so delicious!
Though I have a lot of recipes for loaded nachos, this one is definitely a favorite with my gang. It’s hearty and stick-to-your-ribs delicious, yet the fresh tomatoes, crisp corn, and tangy sour cream add plenty of vibrant flavors. Every bite feels like a colorful fiesta for your taste buds!
One of the best things about this recipe is that it’s easy enough to tweak according to your preferences or whatever you have in the fridge. You’ll never have to worry about eating the same thing twice. Though after tasting these nachos, we don’t think you’d mind!
Change it up
Instead of beef, why not try this recipe with ground chicken or turkey? You can even try a meat-free variation by using plant-based tofu crumbles or a mixture of blitzed mushrooms and black lentils sautéed in a little olive oil. Like heat? Go ahead and add some chopped jalapeños or finish the dish with a good drizzle of hot sauce. Other great toppings for this dish include grated carrots, chopped bell peppers, diced avocados, and scallions instead of the onions. Finally, feel free to use any kind of tortilla chips you’d like. Personally, we love them with blue corn tortilla chips!
How do I store leftovers?
In general, storing nachos with all the toppings on them is not recommended. This dish gets soggy quickly. It’s always best to keep the toppings separate and only load the nacho chips shortly before serving them. Store the cooked ground beef and beans and chopped vegetables in separate, airtight containers for up to 3 days. You can also freeze the beef and bean mixture in a Ziploc bag or airtight container for up to 3 months.
Serving suggestions
While this dish is already pretty filling on its own, you could consider serving it with our creamy Avocado Dip Recipe. Want a refreshing drink to wash it down with? Our Mango Sangria Recipe will not disappoint. Should you have room for dessert, why not try these crisp Mexican Sopapillas or our delightful Mexican Wedding Cookies?
Sheet-Pan Nachos
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 small red onion diced
- 1 pound ground beef
- 1 packet taco seasoning
- 1 can diced tomatoes 15 ounces
- 1 can kidney beans or black beans (15 ounces)
- Salt and pepper to taste
- 1 bag tortilla chips (12 ounces)
- 2 cups cheddar cheese shredded
- 1 cup corn kernels cooked
- 1 medium tomato diced
- 3 tablespoons sour cream
- 2 tablespoons fresh cilantro leaves
- Lime wedges to serve
Instructions
- Preheat the oven to 400°F.
- In a pan, heat oil over medium heat and sauté the garlic and half the onion for 3 minutes. Add the ground beef, breaking it apart and cooking it until browned, about 3 to 5 minutes.
- Add the taco seasoning, diced tomatoes, beans, and a pinch of salt and pepper, and cook uncovered over medium heat until the excess liquid has evaporated, about 10 minutes.
- Arrange the chips on a sheet pan and cover them with the beef mixture and the cheese. Place in the oven to bake for 5 to 8 minutes or until the cheese has melted.
- Remove from the oven and top with corn, diced tomato, remaining onion, sour cream, and cilantro. Serve with lime wedges.
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