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Prep time
10 minutes
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Cook time
22 minutes
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Serves
4
Author Notes
There’s probably nothing quite as irresistible as this sheet pan nachos recipe. Each bite is an exciting harmony of flavors and textures that burst on the taste buds. The dish contains layers of crispy tortilla chips, savory ground beef, and sweet veggies—all drenched in addictive melted cheddar.
Even though it’s loaded with various ingredients, this sheet pan nachos recipe actually comes together in around 30 minutes. It makes a perfect crowd-pleaser that you can quickly whip up to serve at any ‘friends and family’ gathering.
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Ingredients
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8 ounces
85% lean ground beef
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8
6-inch corn tortillas
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6 ounces
tomatoes (diced)
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6 ounces
unsalted dark red kidney beans
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4 ounces
corn
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2 ounces
red onions (diced)
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2 ounces
onions (diced)
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1 ounce
jalapeño (sliced)
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3.5 ounces
cheddar cheese (shredded)
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2 tablespoons
garlic (minced)
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1/4 cup
coriander (chopped)
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3 tablespoons
plain Greek yogurt
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1 tablespoon
olive oil
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1/2 teaspoon
dried oregano
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1/2 teaspoon
salt
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1/2 teaspoon
pepper
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1/2 teaspoon
paprika
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1/2 teaspoon
garlic powder
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1/4 teaspoon
chili powder
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1/2 teaspoon
ground cumin
Directions
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Preheat the oven to 375°F.
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Cut and Bake the Tortilla Chips: Cut each tortilla into triangle chip pieces. Line the baking sheet with foil then bake the chips on the middle rack at 375°F for 10 minutes.
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Sauté the Aromatics: In a pan over medium heat, sauté 2 oz onions and 2 tbsp garlic with 1 tbsp olive oil for 1 minute until fragrant.
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Add the Beef: Add 8 oz 85% lean ground beef and sauté for 3 minutes until brown.
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Add the Seasonings: Add 1/2 tsp dried oregano, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp chili powder, and 1/2 tsp ground cumin to the beef then stir for 3 minutes until well-mixed.
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Spread Onto the Sheet: Preheat the oven to 390°F to prepare for step 7. Spread the baked tortilla chips, sauteed beef, and 3.5 oz cheddar cheese onto it.
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Bake the Nachos: Put the sheet on the middle rack to bake at 390°F for 3 minutes.
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Layer the Toppings: Remove the sheet when finished then layer with 4 oz corn, 6 oz unsalted dark red kidney beans, 6 oz tomatoes, 2 oz red onions, and 1 oz jalapeño.
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Drizzle the Yogurt: Drizzle 3 tbsp plain Greek yogurt over the surface then garnish with 1/4 cup coriander.
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Serve the Nachos: Transfer the nachos onto serving plates then serve.
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