Loaded Sheet Nachos (Printable Recipe)
Throw chips on a tray, pile on beans, beef, cheese, and all your favorite toppings, then pop into the oven for no-fuss snacking.
# Ingredients You'll Need:
→ Base
01 -
60 grams black olives, sliced
02 -
80 grams corn kernels, from frozen
03 -
425 grams black beans, drained and rinsed
04 -
350 grams tortilla chips
05 -
0.5 teaspoon cayenne pepper (totally optional)
06 -
0.5 teaspoon paprika
07 -
0.25 teaspoon ground black pepper
08 -
0.5 teaspoon salt
09 -
1 tablespoon garlic, minced
10 -
225 grams ground beef
11 -
2 tablespoons olive oil
→ Cheese
12 -
100 grams yellow cheddar cheese, shredded
13 -
100 grams white cheddar cheese, shredded
→ Toppings
14 -
2 tablespoons sour cream
15 -
1 tablespoon green onions, finely chopped
16 -
1 jalapeño pepper, sliced
17 -
180 grams tomatoes, diced
# Steps to Follow:
01 -
As soon as they're out of the oven, toss on your tomatoes, jalapeño slices, green onions, and spoon some sour cream all over. Dig in right away.
02 -
Slide the pan in the oven and wait about 12 to 15 minutes. You want the cheese melty and bubbling with a golden color.
03 -
Lay out the chips flat on your sheet pan. Sprinkle your beef, beans, corn, olives, and both white and yellow cheddar all over evenly.
04 -
Pour olive oil into a big skillet and heat it up on medium-high for a couple minutes until it sizzles. Toss in the ground beef and minced garlic. Cook for about 5 to 7 minutes, breaking up the beef, until it's brown. Add salt, black pepper, paprika, and cayenne if you like a kick. Give it a good mix and take off the heat.
05 -
Turn your oven on to 200°C and let it get nice and hot.
# Extra Tips:
01 -
If you want super crispy nachos, eat them while they're still fresh and hot.
02 -
Leftover nachos should be popped in a container with a lid and tossed in the fridge for up to three days.
03 -
To get crispy nachos again, spread them on a pan and reheat at 175°C for around 5–10 minutes. Go ahead and throw on extra cheese if you want.