Description
Oven Baked Sheet Pan Nachos are the ultimate crowd-pleaser, perfect for parties, game nights, or any casual gathering. With layers of crispy tortilla chips, seasoned meat (or beans), melted cheese, and your favorite toppings, these nachos are customizable and packed with flavor. Ready in under 30 minutes, they’re the ideal dish for any occasion!
Ingredients
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1 bag (12 oz) tortilla chips (or your preferred brand)
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2 cups shredded cheddar cheese
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1 cup shredded Monterey Jack cheese (or a cheese blend)
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1 lb ground beef (or chicken, turkey, or black beans for a vegetarian version)
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1 tablespoon olive oil
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1 packet taco seasoning (or homemade seasoning)
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1/4 cup water (for seasoning)
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1 cup diced tomatoes (fresh or canned)
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1/4 cup sliced jalapeños (optional, for some heat)
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1/2 cup black olives, sliced (optional)
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1/2 cup red onion, finely chopped (optional)
- Sour cream, salsa, guacamole, and cilantro for serving
Instructions
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Cook the Meat:
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Heat olive oil in a skillet over medium heat. Add the ground beef (or chosen protein) and cook for 5-7 minutes, breaking it apart, until browned. Drain excess fat.
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Add taco seasoning and water. Stir and simmer for 2-3 minutes until well-coated. Set aside.
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Assemble the Nachos:
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Preheat the oven to 375°F (190°C). Line a large sheet pan with parchment paper for easy cleanup.
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Spread a layer of tortilla chips evenly on the sheet pan. Top with the seasoned meat, cheddar, and Monterey Jack cheeses. Add diced tomatoes, jalapeños, olives, and red onion as desired.
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Bake the Nachos:
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Bake for 10-12 minutes, or until the cheese is melted and the chips are crispy.
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Serve:
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Remove from the oven and top with sour cream, salsa, guacamole, and fresh cilantro. Serve immediately.
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Notes
Vegetarian Nachos: Skip the meat and use black beans, pinto beans, or roasted veggies like bell peppers and zucchini for a veggie-packed version.Spicy Nachos: Add more jalapeños or drizzle with spicy hot sauce like Sriracha for an extra kick.Meat Options: Substitute ground beef with chicken, turkey, or shredded rotisserie chicken for a quicker option.Cheese Options: Experiment with different cheese blends such as pepper jack, queso blanco, or queso fresco for added flavor.Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days, but nachos are best enjoyed fresh.Reheating: Reheat in the oven at 350°F (175°C) for 5-10 minutes to restore crispiness, or microwave with a damp paper towel to prevent sogginess.
