Loaded Sheet Pan Nachos (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 small sweet onion, finely diced
03 -
2 garlic cloves, finely minced
04 -
1 pound 85/15 ground beef
05 -
2 tablespoons taco seasoning
06 -
¾ teaspoon salt, divided
07 -
1 (10-ounce) bag tortilla chips
08 -
1 (15.25-ounce) can corn, drained
09 -
1 (15.5-ounce) can black beans, drained and rinsed
10 -
2 cups shredded Monterey Jack cheese
→ Optional Toppings
11 -
Fresh cilantro, finely chopped
12 -
Sour cream or Mexican Crema
13 -
Diced tomatoes or pico de gallo
14 -
Fresh or quick-pickled jalapeños
# Instructions:
01 -
Preheat the oven to 400°F.
02 -
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.
03 -
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.
04 -
Line a large baking sheet with parchment paper. Arrange the tortilla chips in a single layer on the prepared baking sheet.
05 -
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.
06 -
Bake in the preheated oven for 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.
# Notes:
01 -
Use sturdy tortilla chips to prevent breakage under the weight of toppings.
02 -
Spread chips in a single layer to ensure even topping coverage.
03 -
Prepare taco meat, shred cheese, and chop toppings ahead of time for easier assembly.
04 -
Add wet toppings just before serving to prevent sogginess.
05 -
Reheat leftovers in the oven at 375°F for 5-7 minutes to maintain crispness.