Sheet Pan Nachos
Sheet pan nachos are easy to make and perfect for any occasion. Simply layer tortilla chips with your favorite toppings and bake!
Servings: 6 servings
Ingredients
- 1 pound ground beef
- 4 garlic cloves minced
- ¼ cup diced onion
- 15 ounce canned pinto beans drained and rinsed
- 2 tablespoons taco seasoning 1.25-ounce package
- 12-14 ounces tortilla chips
- 1 ½ cup corn kernels frozen or canned, drained
- 2 cups freshly shredded cheese Mexican cheese, cheddar, or Colby jack
- 1 cup diced Roma tomatoes
- ½ cup jarred, sliced jalapenos drained
- ¼ cup sour cream
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 400 degrees F.
- Heat a large nonstick or cast iron skillet over medium-high heat. Add onions, garlic and ground beef, and cook until beef has browned, 3-5 min. Stir in taco seasoning and drained beans.
- Lightly spray a large baking sheet with nonstick spray or line with nonstick foil. Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mixture, corn, and cheeses.
- Place into oven and bake until heated through and the cheese melts about 7-8 minutes. Remove from the oven and top with tomatoes, jalapenos, sour cream, and cilantro. Serve immediately.
Notes
Feel free to customize with leftover meat like shredded beef, chicken or pork, and add any toppings you like.
Nutrition
Calories: 663kcal | Carbohydrates: 60g | Protein: 31g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 817mg | Potassium: 750mg | Fiber: 8g | Sugar: 6g | Vitamin A: 865IU | Vitamin C: 17mg | Calcium: 315mg | Iron: 4mg
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