Layers of chips, saucy meat, beans, cheese, and salsa give these sheet pan nachos a rich texture and just the right flavor. To make it vegetarian, omit the beef and double the beans. Add hot sauce or pickled jalapenos for extra heat, and top with sour cream or avocado for a slightly cooler, creamier flavor.
This recipe is very versatile and you can add or remove elements as needed, but for best results don’t skimp on the cheese. You can also use pre-shredded cheese, but it is usually coated with starch to prevent it from clumping, so it won’t melt evenly. To ensure your dish is gluten-free, make sure the chips you use are gluten-free and/or manufactured in a gluten-free facility.
storage: Nachos are best immediately after making, but leftovers can be refrigerated for up to 2 days. Reheat without toppings in a 350 degree oven until warmed through, but note that the chips will not get crispy.
material
Quantity: 8–Ten (makes 16 cups)
- 2 tablespoons neutral oil (such as vegetable oil)
- 8 ounces ground beef, preferably 90% lean (see Options, Variations)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon fine salt, more if needed
- 2 tablespoons tomato paste
- 2 cups (16 oz) salsa, homemade (see related recipe) or store-bought, portioned
- 1 can (15.5 oz) pinto beans, preferably unsalted
- 12 ounces tortilla chips, preferably lightly salted
- 8 ounces Monterey Jack cheese, shredded (2 cups)
- 8 ounces Colby or cheddar cheese, shredded (2 cups)
- 1 cup shredded iceberg lettuce (optional)
- 1/4 cup pickled jalapenos (optional)
- 1/4 cup chopped fresh cilantro (optional)
- 1/4 cup sour cream (optional)
- 1 ripe avocado, halved, pitted and sliced (optional)
- hot sauce (optional)
direction
Active: 20 minutes
|Total: 30 minutes
step 1
Place a rack in the center of the oven and preheat to 400 degrees. If desired, line a large sheet pan with foil.
Step 2
Heat the oil in a large skillet over medium heat until shimmering. Add the beef and use a spatula or wooden spoon to break it up into pieces. Stir in the cumin, chili powder, onion powder, garlic powder, dried oregano, and salt and continue to break up the meat while cooking until the meat is no longer pink, about 8 minutes. Add tomato paste and stir to dissolve into meat mixture. Add 1 cup salsa, stir, and simmer for 2 minutes. Finally, add the beans and their liquid and mix. Taste and season with additional salt if needed. Cook for another 2-3 minutes until beans are cooked through. Remove from heat.
Step 3
Spread half of the chips on the prepared sheet pan and push the broken chips into the gaps so the bottom of the pan is not visible. Spoon half of the meat and bean mixture evenly over the chips, then top with half of the shredded cheese. Repeat with remaining chips, meat and bean mixture, and cheese to make another layer, distributing ingredients as evenly as possible.
Step 4
Bake for 5-10 minutes or until cheese is melted and chips are cooked through.
Step 5
Garnish with remaining salsa, lettuce, pickled jalapeños, cilantro, a little sour cream, avocado slices, and a little hot sauce, if using, on top. Ready to enjoy family style.
variation
To make these vegan >> Use a plant-based ground meat substitute, or omit the meat and double the beans, and use plant-based cheese and sour cream.
Instead of ground beef, use >> ground pork or ground turkey.
Instead of pinto beans >> try black beans or kidney beans.
Iceberg lettuce is meant to give these nachos a cool crunch. >> Thinly sliced cabbage is a great substitute, either raw or pickled.