Sheet pan nachos are your answer to a quick, satisfying meal. Piled high with gooey cheese, seasoned meat, and fresh toppings, this dish comes together seamlessly in just 25 minutes.
- Cuisine: Mexican-inspired
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4-6
Why You’ll Love This Recipe
- Quick and easy, perfect for a busy weeknight.
- Customizable to any taste or dietary need.
- Minimal cleanup with just one sheet pan.
Ingredients
- 1 tablespoon olive oil: Used for browning the meat. Substitute with any neutral oil.
- 1 pound ground beef: Can be replaced with ground chicken, turkey, or plant-based protein.
- 1 tablespoon tomato paste: Adds richness and depth; consider using ketchup in a pinch.
- 2 teaspoons chili powder: Provides warmth. Tone it down with paprika if desired.
- ½ teaspoon ground cumin: Gives an earthy, warm aroma essential for Mexican flavors.
- ½ teaspoon kosher salt: Enhances overall flavor. Adjust to taste.
- ½ teaspoon garlic powder: Adds a savory depth. Use fresh garlic as an alternative.
- ½ teaspoon onion powder: Provides a sweet, tangy kick.
- ½ teaspoon paprika: For color and flavor. Smoked paprika adds a different layer.
- ¼ teaspoon dried oregano: Adds a hint of herbal, rustic flavor.
- 10 ounces tortilla chips, divided: A crispy base. Use your favorite brand.
- 4 cups Mexican-blend shredded cheese, divided: For a melty texture. Cheddar works too.
- 1 cup cooked black beans, divided: Adds protein and fiber. Substitute with pinto beans.
- 1 cup cooked yellow corn, divided: Provides sweetness and texture. Frozen corn works if fresh isn’t available.
- Diced Roma tomatoes: Freshness and acidity.
- Pickled jalapeños: A spicy, tangy kick.
- Sour cream or Mexican crema: Creaminess to balance the spice.
- Diced red onions: For a bit of bite and color.
- Chopped cilantro: Brightens with its herbal freshness.
How to Make It
Step 1: Prep the Oven and Pan
Preheat your oven to 400°F and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
Step 2: Cook the Meat
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and stir in the tomato paste, chili powder, cumin, salt, garlic powder, onion powder, paprika, and oregano. Break the meat into smaller pieces with a wooden spoon, cooking for about 6-8 minutes until browned. This allows even seasoning distribution and depth of flavor.
Step 3: Assemble the Base Layer
Layer half of the tortilla chips on your prepared baking sheet. Distribute half of the cooked beef, cheese, black beans, and corn over the chips. This ensures even layering and each bite packed with flavor.
Step 4: Add the Top Layer
Add the remaining tortilla chips, followed by the rest of the beef, cheese, beans, and corn. Stacking ensures that every layer is fully flavored.
Step 5: Bake
Bake in your preheated oven for 4-6 minutes, just until the cheese melts. Watch closely to prevent overbaking.
Step 6: Add Fresh Toppings
Remove from oven and top with diced Roma tomatoes, pickled jalapeños, sour cream, red onions, and cilantro. Serve immediately to enjoy the contrast between the warm nachos and fresh toppings.
Recipe FAQs
Can I make these nachos vegetarian?
Absolutely! Use a plant-based protein crumbled and seasoned the same way as the ground beef. Black beans provide additional protein and texture.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven until warmed through, though note chips may lose some crispness.
What toppings can I add?
Feel free to customize with guacamole, diced avocado, or olives. Adjust toppings to your preference.
