Easy Loaded Sheet Pan Nachos
User Reviews
5
Easy Loaded Sheet Pan Nachos
Description
The recipe begins by cooking diced onion and minced garlic in olive oil until softened and fragrant. Ground beef is then browned and mixed with taco seasoning and salt to create a spiced filling. The chips are spread in a single layer on a baking sheet to ensure even crisping under the toppings.
Layering the seasoned beef, corn, and black beans on top of the chips provides a combination of savory textures and flavors. Shredded Monterey Jack cheese scattered over the dish melts in the oven, binding the toppings to the chips. Baking at 400°F for a few minutes melts the cheese without making chips soggy.
Once baked, fresh garnishes such as chopped cilantro, sour cream or Mexican crema, diced tomatoes or pico de gallo, and jalapeños add brightness, creaminess, and heat. Choosing sturdy chips helps maintain crunch beneath the toppings. Adding wet toppings just before serving helps avoid sogginess.
Leftovers reheat well in the oven to restore crispness, making this dish practical for parties or casual meals. Prep work can be done in advance to speed assembly and serving.
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion finely diced, small
- 2 garlic finely minced, cloves
- 1 pound ground beef 85/15 fat ratio
- 2 tablespoons taco seasoning
- ¾ teaspoon salt divided
- 1 (10-ounce) bag tortilla chips
- 1 (15.25-ounce) can corn drained
- 1 (15.5-ounce) can black beans drained and rinsed
- 2 cups Monterey jack cheese shredded
Optional Toppings:
- cilantro finely chopped, fresh
- sour cream or Mexican Crema
- diced tomatoes or pico de gallo
- jalapeños fresh or quick-pickled
Instructions
- Preheat the oven to 400°F.
- Heat the olive oil in a large skillet over medium. Add the onion and cook for 3-4 minutes, or until translucent. Stir in the garlic and continue cooking for 30 seconds, or until fragrant.
- Add the ground beef and cook, breaking apart, for 7-8 minutes, or until no longer pink. Stir in the taco seasoning and ½ teaspoon salt. Reduce the heat to low and continue cooking for 2-3 minutes, or until most of the liquid has evaporated off.
- Line a large baking sheet with parchment paper. Arrange the tortilla chips in a single layer on the prepared baking sheet. Evenly distribute the cooked ground beef, corn, and black beans over the chips. Sprinkle the shredded Monterey Jack cheese and ¼ teaspoon of remaining salt on top.
- Bake 4-6 minutes, or until the cheese is fully melted. Remove from the oven and top with fresh cilantro, sour cream or Mexican crema, diced tomatoes or pico de gallo, and fresh or quick-pickled jalapeños, if desired.
Notes
- Select sturdy, thick tortilla chips to prevent breakage and sogginess under toppings.
- Arrange chips in a single layer for even coverage and crispiness.
- Add wet toppings like salsa and sour cream just before serving to keep chips crisp.
- Prepare taco meat, shred cheese, and chop toppings ahead to streamline assembly.
- Reheat leftovers in the oven at 375°F for 5-7 minutes to regain crisp texture.
- Feel free to customize toppings with options such as diced bell peppers or queso sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 3g | 1% |
| Protein | 24g | 48% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 13522mg | 563% |
| Potassium | 288mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 369IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 307mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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