Sheet Pan Nachos — Damn Delicious

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Sheet Pan Nachos

Loaded nachos that are guaranteed to be a crowd-pleaser! Simply layer your toppings, bake onto a sheet pan and serve. Done. Easy peasy!

You know how food trends pretty much take over our lives?

First it was kale. Then it was “zoodling” everything in sight – zucchini, sweet potatoes, carrots, etc. Then it was one pot meals.

But now. Now it’s sheet panning .

Yes, I just made up this word. I tend to do that.

But this sheet panning situation is clearly trending. And I hope it becomes a permanent deal.

Because sheet pans need to rule the world.

With its vast real estate and baking vessel, it also works as a rustic serving dish.

It’s a win-win for all parties involved, particularly the clean-up crew.

Sheet Pan Nachos

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Loaded nachos that are guaranteed to be a crowd-pleaser! Simply layer your toppings, bake onto a sheet pan and serve. Done. Easy peasy!

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound ground beef*
  • 2 cloves garlic, minced
  • 1 (1.25-ounce) package taco seasoning
  • 12 ounces tortilla chips
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 Roma tomato, diced
  • 1/4 cup diced red onion
  • 1 jalapeno, thinly sliced
  • 2 tablespoons sour cream
  • 2 tablespoons chopped fresh cilantro leaves

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Heat olive oil in a large skillet over medium high heat. Add ground beef and garlic, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
  3. Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mixture, black beans, corn and cheeses.
  4. Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.
  5. Serve immediately, topped with tomato, onion, jalapeno, sour cream and cilantro.

*Ground chicken or pork can be substituted.

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40 comments

Just in time for the football game Thursday night. I think I’m going to add this to the menu!

This looks delicious! I’m wondering if I’m supposed to add a little water to the ground beef/taco seasoning mixture? I know it instructs you to for taco meat…?

Thanks again for so many amazing dinners!

It is not required to add water in this recipe but as always, please do what is most comfortable for you to suit your preferences.

Hi Chungah,
Hope you had a great long weekend.
I agree that sheet panning is awesome. 🙂
Love making & eating nachos!! Thanks for the easy recipe

These nachos look amazing! I think I’m going to need to make some for lunch today!

You would have a hard time peeling me away from a pan of nachos that looked that amazingly delicious!! I think I know what I’m having for dinner tonight 🙂

Sheet pans rule!
I live in rural southern France, where the food options are French, French, French or pizza. This would be lovely but for the most important food group: Mexican. My very first job was at a Mexican restaurant, and I thought nothing of eating Mexican food three times a day. My only option is DIY. I talked my husband (Mexican is fine, but not “refined,” he contended…what would he know? He isn’t American!) into a Cinco de Mayo bash (plus: it celebrates Mexico’s defeat of Napoleon’s troops! How hilarious is that?). We invited 20 French friends and started with loaded nachos. Gotta grab them with the best stuff. I had no choice but to do sheet pans, considering the number of guests. I just kept bringing out another sheet and another….Huge hit. Somebody could make a fortune with a Mexican restaurant here.

Looks so vibrant and beautiful! (:

OMG . Those look so delish !! I make them on a pretty big platter but never thought
of panning it. Great idea. Your photography is absolutely stunning to . Thanks for
another yummy dish…I mean pan…lol….

Exactly! The near virtually zero cleanup is what makes cooking with a sheet ideal!

For those of you who invested in good quality sheet pans, PLEEZE wash them by hand. Yes, they fit in the dishwasher and they are promoted as dishwasher safe but the caustic ingredients in dishwasher pods take off that pretty new shine. They’re still great, do anything and everything, just not as prettily!!

I do sheet pan nachos all the time! I generally just use the broiler on high for a couple of minutes, then I don’t have to wait for the oven to preheat. 😀

Yum. Looks like I just found what’s for dinner this weekend! 🙂

I did this exact recipe, but added water per the taco seasoning directions. Used ground turkey and topped with salsa, olives, and avocado slices in addition to this recipe’s toppings. Yum! Thank you!

Hi,
Could I use an aluminum pan covered in parchment paper for this?

Are the tortilla chips in this recipe cheese flavored dorito”s or regular tortilla chips?

These were so easy and delicious! My husband thought they tasted just like restaurant nachos. This recipe is definitely replacing my old one. My only recommendation is to use a really big sheet pan. This recipe made a lot of nachos and they were piled deliciously high! I lost a few pieces of corn/beans to tumbling out of the pan. But so yummy.

Some of us are old enough to have been doing this since the 70s. hehe

Made this tonight for a party snd never making tacos any other way! So so good and easy!

Thanks for the recipe. It was absolutely delicious.
But although I halved all quantities, it was still too much for one. And I was left with many opened up packages too :
ground beef, taco seasoning, tortilla chips, black beans, corn kernels, cheddar cheese, Monterey Jack cheese, Roma tomato, sour cream, fresh cilantro leaves.
For the next batch, do you have any ideas to prevent this?

Yes, you can try to quarter the recipe.

Thanks for responding.
I wish that I could get quantities small enough for just a quarter of this recipe. Where I live there is only one supermarket. I count myself lucky to find every ingredient there. They have fresh meats delivered daily, but prepackaged. The smallest for ground beef is 300 grams.
I’ll have to rethink this. Or only make this when friends come over.

You could always freeze the taco meat for the next batch of nachos or tacos or any other recipe in which you use taco meat. As for the other ingredients I would also freeze the beans and corn should be fine in a cooked dish, the other things are staples in our house and can be used in so many ways before going bad.

Hi, is it seasoned or unseasoned black beans? Could you do either, or?

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