Game night, girls night, date night, any night is right for these sheet pan nachos! We love how the sheet pan allows for an even layer of chips and maximum topping coverage – no naked chips on the bottom. All toppings are supported by chippage (is that a word?) While we may not be using all the nacho engineering terminology correctly (nacho engineering is a thing, right?) – these nachos are 100% just right.
Time: 20 min
Serves 4Rating
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Loading...| 1 bag tortilla chips | |
| Jalapeno Extra Virgin Olive Oil | |
| 1 lb ground beef | |
| 2 Tbl Taco Tuesday Blend | |
| 1 can black beans, drained and rinsed | |
| 1 cup corn | |
| 2 cups Mexican blend cheese | |
| Mexican Crema | |
| 1 roma tomato, diced | |
| 4 scallions, sliced | |
| Cilantro |
| 1. | Preheat oven to 400°F. Heat a skillet over medium high heat and drizzle in Jalapeno Extra Virgin Olive Oil. Add in the ground beef and Taco Tuesday Blend. Cook until browned with no visible pink. Drain off any excess fat and set the meat aside. |
| 2. | Drizzle Jalapeno Extra Virgin Olive Oil on a sheet pan to and layer on the tortilla chips. Layer on the ground beef, red onion, black beans and corn. Top with cheese. Bake for about 6 minutes or until the cheese is melted. |
| 3. | Top with sliced scallions, chopped cilantro, diced tomatoes and drizzle with crema. |
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