Sheet Pan Nachos
These Sheet Pan Nachos are loaded with a delicious seasoned beef, melted cheese, and fresh toppings to balance everything out. They're made to stay crunchy so you can pick at them over the course of a few hours and still enjoy them just as much as you did when they were fresh!
Servings: 4 servings
Equipment
- Sheet pan or casserole dish
Ingredients
Ground Beef
- 16 oz 80/20 ground beef
- 1 tsp kosher salt
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp ground cumin
Garlic Sour Cream
- ½ cup sour cream
- 1 small garlic clove finely grated
- 1 tbsp fresh lime juice
- ¼ tsp kosher salt
Nachos
- 10 oz tortilla chips
- 1½ cups shredded cheese
- ¼ cup pickled jalapeños
Toppings
- ½ cup chopped tomatoes
- ¼ cup finely chopped onion
- Chopped cilantro optional
Instructions
- Preheat oven to 350°F (175°C).
- Heat a skillet over medium-high heat. Add ground beef and season with salt, onion powder, garlic powder, oregano, and cumin. Cook, breaking it up, until browned and cooked through.
- In a small bowl, mix sour cream, grated garlic, lime juice, and salt until smooth. Set aside.
- Spread half of the tortilla chips in an even layer on a sheet pan. Top with half of the ground beef, half of the cheese, and half of the pickled jalapeños. Repeat with remaining chips, beef, cheese, and jalapeños.
- Bake for 10 minutes until cheese is melted and bubbly.
- Remove from oven and immediately top with chopped tomatoes, onion, and garlic sour cream. Finish with cilantro.