Make tonight’s dinner a fast and fun meal of sheet pan nachos that are completely customizable.
The meat is layered overtortilla chipswith beans and cheese, and baked until melty and browned.
you’re free to easily personalize this recipe to suit the tastes of your family.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Take the baking sheet straight from the oven to your table and let everyone enjoy the nachosfamily-style.
Keep this recipe close by, as it is sure to become a family favorite.
Here’s a brief recap.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
The full recipe is below.
(take a stab at keep fresh toppings separate.)
Reheat on a lined baking sheet at 400F until hot throughout.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Place ground chuck and onion in a large nonstick skillet over medium.
Sprinkle with cumin, chili powder, salt, and pepper.
Transfer mixture to a plate lined with paper towels to drain.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Prepare nachos:
Line a large rimmed baking sheet with aluminum foil.
Spread chips across pan in a single layer with as little overlap as possible.
Top chips evenly with meat mixture, beans, and cheese.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Remove chips from oven, and top with onion, jalapeno, avocado, sour cream, and cilantro.
Serve with salsa and lime wedges.
Parchment should be used for baking temperatures under 450F to keep it from scorching.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Looking for a vegetarian option?
Top nachos with bean chili, roasted vegetables, corn, or any other favorites.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
