Back-to-School Sheet Pan Nachos
A delicious and easy family-friendly meal featuring layers of crispy tortilla chips, seasoned beef, and gooey cheese, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 bag tortilla chips Choose your favorite brand.
- 1 pound lean ground beef Can substitute with ground turkey or chicken.
- 1 packet taco seasoning
- 2 cups shredded cheddar cheese Feel free to mix your favorite cheeses.
- 1 cup black beans, rinsed and drained
- 1 cup corn, canned or frozen
- 1 cup diced tomatoes Use fresh or canned.
- ½ cup sliced jalapeños (optional) Adjust according to heat preference.
- 1 cup guacamole (for topping)
- 1 cup sour cream (for topping)
- to taste Fresh cilantro for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat and add the taco seasoning along with 2/3 cup water. Stir and cook for another 5 minutes until thickened.
- On a large sheet pan, spread the tortilla chips evenly in a single layer.
- Sprinkle half of the shredded cheese over the chips, followed by the cooked beef, black beans, corn, and diced tomatoes. Top with the remaining cheese.
Cooking
- Place the sheet pan in the oven and bake for about 10 minutes, or until the cheese is fully melted and bubbling.
- Remove from the oven and top with jalapeños, guacamole, sour cream, and fresh cilantro before serving.
- Serve and enjoy your nacho masterpiece!
Notes
To avoid soggy chips, layer toppings in moderation. Customize your toppings to suit preferences. Store leftovers in an airtight container for up to 3 days; best enjoyed fresh.