Tex-Mex
Loaded Sheet-Pan Nachos
Dinner and game-day snack in one pan. Layering the chips and toppings twice keeps every bite loaded.
- Prep8 min
- Cook17 min
- Total25 min
- Cost (est.)$4.25/serving
- Leveleasy
Servings
Ingredients
Produce
- 1 jalapeno, thinly sliced
- 1 tomato, diced
- ¼ cup fresh cilantro, chopped
Meat
- 1 lb ground beef
Dairy and eggs
- 3 cups shredded Mexican-blend or cheddar cheese
Pantry
- 10 oz corn tortilla chips (labeled gluten-free)
- 1 can black beans (15-oz can), drained and rinsed
- ½ cup salsa
- ½ tsp salt
Spices
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
Estimated cost: about $17.00 for the whole recipe, from typical US grocery prices. Your store and region will differ.
Steps
- Heat the oven to 400 degrees F and line a rimmed baking sheet with parchment.
- Brown the beef in a skillet over medium-high heat for 6 to 7 minutes, breaking it up, until no pink remains and it reaches 160 degrees F. Stir in the chili powder, cumin, garlic powder, and salt, then drain any excess fat.
- Spread half of the chips on the sheet, then half of the beef, beans, and cheese. Repeat with a second layer.
- Bake for 7 to 8 minutes, until the cheese is fully melted and the edges of the chips are toasty.
- Top with jalapeno, tomato, salsa, and cilantro and serve right from the pan.
Equipment
rimmed baking sheet, skillet
Tips
- Serve right away. The chips soften as the nachos sit.
- Swap the beef for shredded rotisserie chicken or extra beans to save time.
Photo: Lindell Dillon on Flickr via Openverse (Public Domain Mark 1.0). All credits
