Description
Make fully loaded nachos easily on one sheet pan for quick weeknight meals or party appetizers.
Ingredients
Scale
- 1 large bag tortilla chips (about 10 ounces)
- 1 pound ground beef or 1 (15-ounce) can black beans, rinsed and drained
- 1 tablespoon taco seasoning
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup pickled jalapeño slices
- 1/2 cup chopped red onion
- 1/2 cup salsa
- 1/4 cup sour cream (for topping)
- 1/4 cup chopped fresh cilantro (for topping)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easier cleanup.
- If using ground beef, cook it in a skillet over medium heat, breaking it up until browned. Drain any excess fat. Stir in the taco seasoning and 2 tablespoons of water. If using black beans, simply toss them with the taco seasoning.
- Spread the tortilla chips in a single, even layer across the prepared baking sheet.
- Distribute the seasoned meat or beans evenly over the chips.
- Sprinkle both the Monterey Jack and cheddar cheeses over the meat and chips. Scatter the jalapeño slices and red onion across the top.
- Bake for 8 to 12 minutes, or until the cheese is fully melted and bubbly. Watch closely to prevent the chips from burning.
- Remove the sheet pan from the oven. Dollop spoonfuls of sour cream over the nachos and sprinkle with fresh cilantro.
- Serve immediately directly from the sheet pan.
Notes
- For even melting, try to keep the meat and toppings spread out and avoid creating large piles.
- If you prefer a vegetarian option, substitute the meat with 1 cup of drained, seasoned refried beans.
- You can add a drizzle of guacamole or hot sauce after baking for extra flavor.
- Prep Time: 10 min
- Cook Time: 12 min
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of pan
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 22
- Cholesterol: 55