Sheet Pan Nachos
Sheet pan nachos are going to be your new favorite dinner! No one can resist loaded nachos piled high with seasoned ground beef, cheese, sour cream, and toppings.
Servings: 8
Calories: 15kcal
Ingredients
- 1 tbsp vegetable oil
- 1 medium onion diced
- 1 lb 90/10 ground beef
- 1 tsp chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp dried oregano
- 1 14.5 oz bag of tortilla chips
- 1 8 oz bag of shredded Mexican cheese blend
- salt & pepper to taste
Recommended Toppings
- 1 11 oz jar of pickled jalapeños
- 1 medium tomato diced
- 1 4 oz can sliced black olives
- ¼ cup red onion diced
- ½ cup cilantro chopped
- 1 8 oz container of sour cream
- 1 cup salsa
- 2 scallions green ends sliced thin
Instructions
- Preheat the oven to 425F. For super easy clean-up, line your sheet pan with a sheet of parchment paper.
- In a sauté pan over medium-high heat, add the oil. When the pan is hot, add the onions and cook for 3-4 minutes. Add the beef, chili powder, cumin, coriander, and oregano and for 8-10 minutes or until the beef is browned and cooked through. Be sure to crumble the beef as it cooks. Drain the cooked beef and onions and set aside.
- Line your sheet pan with a single layer of tortilla chips making sure to spread them out evenly over the entire pan. Top with the ground beef and cheese. Bake the nachos for 5-7 minutes or until the cheese is melted and bubbly.
- Garnish your nachos with whatever toppings you like, such as salsa, chopped tomatoes and red onion, sour cream, or pickled jalapeños. Enjoy immediately!
Nutrition
Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 235mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 331IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg