Sheet Pan Nachos
We used ground chuck and piled on the toppings to create a fast sheet pan supper that your family will be asking for time and again. Plus, this dish is completely customizable to your personal tastes—and to whatever you have in the fridge, because who has the time to run to the store?
Ingredients
- 12 oz. ground chuck
- 1/2 cup chopped yellow onion (from 1 small onion)
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 9 oz. corn tortilla chips
- 1 (15-oz. can) pinto beans, drained and rinsed
- 12 oz. pre-shredded Mexican 4-cheese blend (about 3 cups)
- 1/2 cup minced red onion (about 1 small onion)
- 1/4 cup pickled jalapeño slices
- 1 medium-size ripe avocado, diced
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 cup jarred salsa
- 1 lime, cut into wedges
Instructions
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Cook beef and onions:
Preheat oven to 400°F. Place ground chuck and onion in a large nonstick skillet over medium. Sprinkle with cumin, chili powder, salt, and pepper. Cook, stirring often, until meat crumbles and is no longer pink and onions are softened, about 8 minutes. Transfer mixture to a plate lined with paper towels to drain.
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Prepare nachos:
Line a large rimmed baking sheet with aluminum foil. Spread chips across pan in a single layer with as little overlap as possible. Top chips evenly with meat mixture, beans, and cheese.
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Bake nachos:
Bake in preheated oven until cheese melts and just begins to brown in places, about 8 minutes. Remove chips from oven, and top with onion, jalapeño, avocado, sour cream, and cilantro. Serve with salsa and lime wedges.
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