Bring Bar Food Home With These Sheet Pan Nachos

Sheet pan nachos are a thing of beauty. With just a handful of ingredients and the few gems I’m about to drop… you’ll have fool proof bar food the whole family will love. From the comfort of your own home! Crispy. Cheesy. And bursting with flavor. You might find this sheet pan dinner on repeat week after week. No lie.

When I make this meal I use my XL sheet pan from USA Pans because I can easily spread out an entire bag of tortilla chips. Which ensures each chip gets all the delicious goodness I’m loading on top! If you crowd your chips, they don’t get crispy. The cheese doesn’t set up correctly, and you end up with a pile of mush. Noooooo thank you! If you don’t have an oversized pan, simply opt for 2 smaller sheet pans.

Sheet Pan Nachos

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Recipe by Susanna Grace Course: MainCuisine: Mexican AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

1008

kcal

Total time

20

minutes

Bar food vibes in the comfort of your own home. Assembled, baked, and eaten right off a sheet pan if you feel like it!

Ingredients

• 1 11 oz bag 1 Tortilla chips, I love Late July Snacks brand

• 1 pound 1 Ground beef, seasoned (chili powder, adobo, s+p)

• 2 large handfuls 2 Shredded cheese, I enjoy sharp cheddar from Cabot

• 1 can 1 Beans of choice, I love chickpeas or pintos

• 1/4 1/4 Red onion sliced (more to taste)

• 1 1 Red pepper sliced

• optional Limes + Hot Sauce + Cilantro

Directions

• Preheat oven to 425f/218c and line your baking sheet with parchment paper for easier clean up. 
• Prepare your ground beef by browning in a skillet for 5-10 minutes with seasoning of choice (think taco, fajita, or a homemade version of chili powder, adobo, s+p).
  
• While your beef is cooking, evenly spread your tortilla chips over the pan being careful not to overlap too much.
  
• Drain and rinse your preferred can of beans, and stir in a bit of adobo seasoning for an added POP. Totally optional of course.
  
• Next, thinly slice your 1/4 red onion and green pepper. Make sure any condiments are pulled from the fridge so they aren’t served ice cold. Think hot sauce and limes.
  
• Either use or grate your own cheddar cheese (I strongly recommend you grate your own) and lightly sprinkle a thin layer across your chips.
  
• Then, evenly spread your cooked ground beef all over, followed by onion and bell pepper.
  
• Top with remaining cheese until happy and pop in that hot oven. 
  
• Set the timer for 10 minutes, and continue to bake if the cheese hasn’t browned to your liking.
  
• Serve directly on the sheet pan, loading the corners up with sliced lime and lemon, drizzling with hot sauce, and sprinkling on cilantro. All of that is optional, but, why not?! 

Recipe Video

Notes

• Before you season your meat and start loading up on cheese and veg, taste a tortilla chip FIRST! If they are super salty, cut back on the salt everywhere else. If they aren’t salty at all, load up that meat and add some to the beans while you’re at it.
• While I have given specific measurements for vegetables, beans and meat- don’t feel like you need to stick to these! One of my favorite ways to clean out a fridge is to toss leftovers on a pan of tortilla chips with cheese.
• Try to keep your veggies sliced or diced to the same sizes. This will help them cook evenly at the same time. The thinner you slice, the softer and more charred they will get in the oven.
• While I recommend lime, hot sauce and cilantro as toppings… feel free to go buck wild here! Using any combination of citrus and herb. Try lemon and chive. Grapefruit and mint. Candied jalapeños and pickled garlic are also the jam!
• Please note the nutritional information below was calculated using a calculator designed by: Verywell Fit. This information is accurate to the best of my knowledge, but should not be taken as medical advice 🙂 

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Sheet Pans Are Party Pans

Whether you’re simply looking to toss a Wednesday dinner on the table, or have a gang swinging by, THIS is that simple go to recipe you’ll have on standby. Make two smaller plans and keep on meat free. Top one with leftover rotisserie chicken and the other with shrimp. Mix and match cheeses, beans, and proteins. Or my all time favorite, clean out the fridge sheet pan nachos. Where all the little bits and scraps of abandoned veggies make their home onto a bed of crispy goodness.

Bonus. This meal hits with minimal cleanup. Especially if you opt for parchment paper as a pan lining.

Bonus Bonus. Serve these bad boys with my Añejo Margaritas or spike my Coconut + Watermelon Slushy for an unforgettable evening on the patio.

I Own This One!

USA Pan Bakeware Extra Large Sheet Baking Pan and Bakeable Nonstick Cooling Rack Set, XL, Metal

$39.97

Not only is this one of THE workhorses of my kitchen, its made right here in the USofA. Nonstick. Heavy Duty. I sling cookies, biscotti, biscuits, roasted veggies, chicken wings, bacon, blah blah on THIS pan. I'd be lost without it.

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10/02/2023 08:00 am GMT

Let Me Know!

Have you ever tried adding that first, thin layer of cheese to your nachos? If you haven’t, I know you’re about to be blown away. The fact that all the toppings stay in place while you munch… it really doesn’t get much better than that!

While you’re at the sharing and commenting, please Save to Pinterest or Share on Facebook. I need all the support I can get to keep on growing this dream of mine. A place where practical beats perfect- and simple, delicious food is a lifestyle. A place where together, we can begin filling homes and tables with joy.

Hugs, because handshakes are awkward~