Nachos are delicious! They are topped with so many delicious things that you can’t help but overeating. These nachos are super easy and tasty and they are made on a sheet pan, so it is perfect for sharing and quick cleanup! The perfect nacho has to be salty, cheesy, and spicy. Oh and soggy chips are an absolute no go and sour cream is an absolute must! I love my nachos extra cheesy, so I opted for both queso and shredded cheese – call me crazy but trust me, if you aren’t lactose intolerant definitely add both. I also decided to mix things up and add a drizzle of red enchilada sauce to them for an extra kick and flavor. The more toppings the better, right? These turned out better than I could have imagined though, except for one small error. I forgot the diced tomatoes!!! I bought 3 perfect roma tomatoes that were sitting in my bowl, ready to garnish these delicious nachos…but i got so carried away with the other toppings that I didn’t remember them until we were half way through eating them. If you decide to make these, don’t make the same mistake i did – the tomatoes would have added a nice, fresh flavor to balance out all the meat and cheese. Definitely make these if you’re planning on feeding a crowd because it weighs about 8lbs! Let everyone take a corner and customize it with their own topping preferences for a fun family or group dinner.
- 1 Bag Tortilla Chips
- 1lb 94/6 Ground Beef
- 1 4oz Can Hatch Chilis
- 1 Package Taco Seasoning
- 1 15oz Can Black Beans, drained and rinsed
- 1 Cup Queso
- 3-4 Cups Shredded Mexican Cheese
- 1/3 Cup Red Enchilada Sauce
- 2 Cups Shredded Lettuce
- 1/2 Cup Diced Onion
- 1/4 Cup Black Olives
- 1/2 Cup Diced Tomatoes
- 1/3-1/2 Cup Sour Cream
- 1/4 Cup Jalapeños
- 1 Lime, Juiced
- Serves: 4-6
- Prep Time: 15 Minutes
- Assembly Time: 20 Minutes
- Total Time: 35 Minutes
- Preheat the oven to 350 degrees Fahrenheit.
- Heat a large pan over medium heat and add a drizzle of olive oil. Add in the ground beef and brown.
- Continue cooking, once the ground beef is almost finished add in the chilis.
- Stir and continue cooking until the beef is fully cooked. Once done, turn off the heat and stir in the taco seasoning to combine well.
- Cover a large sheet pan with foil.
- Dump the chips on to the sheet pan and spread in to a thin layer – this will make sure the chips get evenly coated, remove some chips if there are too many crowding.
- Spread the black beans across the chips making sure to distribute them evenly.
- Add on the ground beef – spreading evenly again.
- Drizzle the queso on top of the ground beef.
- Top the queso with the shredded cheese.
- Place in the oven for 10 minutes, until the cheese is nice and melty.
- Remove from the oven once the cheese is melted and add the remaining toppings.
- Drizzle on the enchilada sauce.
- Next sprinkle on the lettuce and onions.
- Add the diced tomatoes, black olives, jalapeños and the sour cream. I recommend adding small dollops of the sour cream instead of one large spoonful in the center – this way it is more spread out.
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