Sheet Pan Loaded Nachos (Printable Version)
Tortilla chips layered with beef, beans, cheese, and vibrant toppings, baked for quick, satisfying bites.
# Ingredients:
→ 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
# Steps:
01 -
Preheat oven to 200°C.
02 -
Heat olive oil in a skillet over medium-high heat for 2 minutes until sizzling. Add ground beef and minced garlic. Sauté for 5 to 7 minutes, breaking beef into small pieces, until browned. Incorporate salt, black pepper, paprika, and optional cayenne pepper. Stir to combine and set aside.
03 -
Arrange tortilla chips in a single, even layer on a half sheet pan. Evenly distribute cooked beef, black beans, corn, black olives, white cheddar, and yellow cheddar over the chips.
04 -
Bake for 12 to 15 minutes until cheese is bubbly and golden brown.
05 -
Top immediately with diced tomatoes, sliced jalapeño, green onions, and drizzle sour cream over the nachos. Serve at once.
# Notes:
01 -
For optimal crispness, serve nachos as soon as they come out of the oven.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.
03 -
Reheat nachos on a sheet pan at 175°C for 5 to 10 minutes until crispy. Add additional cheese if desired.