Sheet Pan Loaded Nachos (Print-Friendly Version)
Tortilla chips layered with beef, beans, cheese, and fresh toppings, baked for a delightful snack or meal.
# What You'll Need:
→ Base
01 -
2 tablespoons olive oil
02 -
225 grams ground beef
03 -
1 tablespoon garlic, minced
04 -
0.5 teaspoon salt
05 -
0.25 teaspoon ground black pepper
06 -
0.5 teaspoon paprika
07 -
0.5 teaspoon cayenne pepper, optional
08 -
350 grams tortilla chips
09 -
425 grams black beans, drained and rinsed
10 -
80 grams corn kernels, from frozen
11 -
60 grams black olives, sliced
→ Cheese
12 -
100 grams white cheddar cheese, shredded
13 -
100 grams yellow cheddar cheese, shredded
→ Toppings
14 -
180 grams tomatoes, diced
15 -
1 jalapeño pepper, sliced
16 -
1 tablespoon green onions, finely chopped
17 -
2 tablespoons sour cream
# How to Make It:
01 -
Set oven to 200°C to preheat fully while preparing the remaining ingredients.
02 -
Heat olive oil in a skillet over medium-high heat. Add ground beef and minced garlic, sauté for 5 to 7 minutes, breaking up the meat, until well browned. Season with salt, black pepper, paprika, and, if using, cayenne pepper. Stir thoroughly and set aside.
03 -
Spread tortilla chips evenly on a half sheet pan. Distribute the cooked beef, black beans, corn kernels, black olives, white cheddar, and yellow cheddar uniformly over the chips.
04 -
Transfer the sheet pan to the preheated oven. Bake for 12 to 15 minutes, or until cheese is bubbling and golden.
05 -
Top immediately with diced tomatoes, jalapeño slices, green onions, and drizzle with sour cream. Serve while hot for best texture.
# Additional Tips:
01 -
For maximum crispiness, serve nachos immediately after baking.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.
03 -
For reheating, place nachos on a sheet pan at 175°C for 5 to 10 minutes until crisp. Fresh cheese may be added before reheating.