Sheet Pan Nachos

kitty | April 10, 2023 SKIP TO RECIPE

Sheet pan meals are great. They’re the equivalent of a one pot meal, but even easier and faster. And anytime I can have nachos for dinner, I’m a happy camper. Combine the two, and you have the easiest, most satisfying dinner. Sheet pan nachos are the perfect dinner idea that’s simple and fast, not to mention, fun!

Growing up we used to make individual plates of nachos, which was nice, but logistically a challenge since we would have to Tetris a bunch of separate dishes into the oven to get them heated up. These sheet pan nachos are amazing for their ease of assembly, customizability, and shareability; especially appreciated for quick weeknight dinners when inspiration may be lacking. They’re ideal for sharing around the table, and can be as big or small as you need; depending on how many you’re serving. You can even whip up a few different varieties and have a full-on nacho party– the possibilities are endless.

Play around with the proteins and toppings, like homemade guacamole and pico de gallo. This variation is a clever way to use up leftover taco meat and fixings. We’ve effortlessly repurposed leftover grilled chicken or steak on a heaping pile of these nachos for a second-day dinner that’s just as satisfying as day one. Any direction you take it, the ingenious concept of the sheet pan is a constant that guarantees prep and clean up are as enjoyable as the feasting–have fun with it!

INGREDIENTS

For the Nachos

1 pound ground beef
1 medium onion, finely chopped
3 cloves garlic, finely minced
½ teaspoon black pepper
¼ teaspoon white pepper
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon paprika
2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
Restaurant style tortilla chips
Homemade guacamole
Sour cream

For the Pico de Gallo

2 tomatoes, chopped
¼ red onion, finely chopped
1 jalapeño, deseeded and finely chopped
2 tablespoons cilantro, finely chopped
1 lime or lemon, juiced
Salt and pepper, to taste

INSTRUCTIONS

Prepare the pico de gallo by mixing all the ingredients in a small bowl and let sit for at least 10-15 minutes, or while you cook the beef.
In a large skillet over medium-high heat, break up the ground beef and brown it until no longer pink, about 10 minutes. Carefully drain out the excess fat. Add in the onions, garlic, black pepper, white pepper, salt, garlic power, cumin, and paprika and stir well until all spices are evenly distributed. Continue stirring occasionally until the onions become soft and pale and any liquid has cooked out, about another 10 minutes. Remove from heat and set aside.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Begin preparing the nachos by layering the chips onto the parchment paper, followed by the shredded cheese, meat, then some more cheese. Bake in the oven for 6-8 minutes, or until the cheese is melted and just prior to the browning of the chips.
Remove from the oven, top with pico de gallo, guacamole, and sour cream. Enjoy!

Sheet Pan Nachos made with leftover steak

Sheet Pan Nachos

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