Print

Print Recipe

Layered nachos baked on a sheet pan with seasoned ground beef, melted cheese, and fresh toppings, designed to keep chips crispy and cheese gooey, serving about 8 people in around 25 minutes.

Ingredients

Scale
  • 1 Pound lean ground beef (85/15 or 90/10)
  • 1 Package Taco Seasoning
  • 1 13-ounce Bag Tortilla Chips (thick, restaurant-style recommended)
  • ½ Cup Water
  • Roma tomatoes, seeded and diced (quantity as desired)
  • ½ Cup Red Onion, diced
  • Fresh Cilantro (quantity as desired)
  • 3 cups freshly shredded cheese (Cheddar, Monterey Jack, or Colby Jack)
  • Jalapenos (sliced, quantity as desired)
  • Black Olives (sliced, quantity as desired)
  • Sour Cream (for serving)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with foil or spray with non-stick spray.
  2. Brown the ground beef in a skillet over medium heat. Drain off the fat thoroughly.
  3. Stir in taco seasoning and water; simmer 3–5 minutes until the sauce thickens and clings to the meat.
  4. Spread half the tortilla chips evenly on the prepared sheet pan.
  5. Sprinkle half the beef mixture over the chips, then scatter half the shredded cheese over the beef.
  6. Add the remaining chips evenly on top, then top with the remaining beef and remaining shredded cheese.
  7. Bake at 400°F for 5–8 minutes or broil on high for 1–2 minutes until cheese is melted, bubbly, and chip edges are toasted (watch closely if broiling).
  8. Immediately top with diced tomatoes, diced red onion, sliced jalapenos, black olives, and chopped cilantro.
  9. Serve with sour cream and guacamole on the side or dolloped on top.

Notes

Allow nachos to cool fully before storing in an airtight container in the fridge for up to 2 days., Reheat leftovers in a 350°F oven for about 10 minutes to keep chips crisp., Store fresh toppings like sour cream and guacamole separately and add them after reheating for best texture and flavor., Avoid microwaving leftovers to prevent soggy or rubbery chips; use oven reheating instead., You can prepare seasoned taco meat up to 2 days ahead and refrigerate before assembly and baking.

Nutrition

Find it online: https://margorecipes.com/sheet-pan-nachos/