Loaded Sheet Pan Nachos

These Loaded Sheet Pan Nachos are prepared to celebrate whether it's a family movie night or Super Bowl Sunday! These come together quickly and effortlessly and are delicious right from the pan.

Ingredients :

For the nachos :

• 1 tablespoon olive oil

• 1 medium onion (about 1 cup), chopped

• 1 pound ground beef (80-20 mix)

• 1 teaspoon chili powder

• 1 teaspoon coriander

• 1/2 teaspoon dried oregano

• 3/4 teaspoon Morton kosher salt (maybe more)

• 1 bag (16 oz.) tortilla chips, preferably thick and robust

• 1 cored, halved, and sliced bell pepper (about 1 cup)

• 1 (15-ounce) can washed and drained black beans

• 1 cup frozen corn

• 1/4 cup of sliced black olives from a 2.25-ounce can.

• 1 to 1 1/2 cups shredded Mexican cheese blend or grated cheddar cheese

For garnish, optional :

• 1 avocado, cubed

• 2 scallions, green ends sliced thinly

• 1 plum tomato, diced

• 1/2 cup cilantro, chopped

• 1 jalapeño pepper, seeded and thinly sliced

• 1/3 cup sour cream

For the cilantro-lime crème :

• 1 cup sour cream

• Juice of 1 lime

• 1/3 cup cilantro

• Pinch salt

STEPS :

     1. Preheat the oven to 400°F

     2. Cook the onions and beef :

In a medium nonstick or cast iron skillet, heat the olive oil and sauté the onions for 5 minutes, or until they begin to soften.

Combine the beef, chili powder, coriander, oregano, and kosher salt in a mixing bowl. Cook until the steak browns, about 8 to 10 minutes, breaking it up with a wooden spoon. After removing from the heat, put aside.

     3. Use tortilla chips to line the pan :

I probably used 6 to 8 handfuls of tortilla chips to line the sheet pan, but this isn't an exact science. You want them close together, usually in one layer, and not too high.

     4. Add the beef :

Transfer the meat to the pan with the chips, spreading it out evenly with a slotted spoon to drain off the fat. You'll use it all up if you're not careful.

     5. Add the toppings :

Combine the bell pepper, black beans, corn, black olives, and cheese in a mixing bowl.

     6. Bake the nachos :

Bake the nachos for 5 to 7 minutes, or until the cheese melts and begins to bubble.

     7. Make the cilantro lime crème :

Sour cream, lime, cilantro, and salt should be combined in a food processor with a blade while the nachos are baking. Process the ingredients until they are smooth and there are no lumps. As desired, season the food with salt and pepper.

If you don't have a food processor, finely chop the cilantro and toss it into the sour cream with the lime juice and salt.

     8. Drizzle the crème and serve :

Remove the baking sheet from the oven and top with the fresh cilantro. With a spoon, drizzle the crème over the nachos.

Serve the pan as is on the table, with little bowls of the toppings nearby.

Watch On Youtube