Hello everyone, welcome back to A Dash of Donnie. I'm your lovely chef, Donnie Eniram. Today we're making something meaty, sheet-y, and extra cheesy: sheet pan nachos. These are such a simple Mexican-inspired dish that is messy and gooey, but oh so yummy. Fit to serve a group, these sheet nachos take away the pain of individual servings of nachos and make one big ol’ sheet to share. Layered with beef, beans, corn, cheese, cheese, tomatoes, onion, cheese, sour cream, and cilantro, these babies are loaded to the brim with flavor. Now, of course, you can change the dish as you please, add toppings or take some away. It's your nachos. Enjoy them the way you want to (I love mine with extra nacho cheese). This recipe is borrowed from Damn Delicious one of my favorite recipe websites and if your looking for more great recipes I highly suggest you do. But with that said, let's get cooking.
Sheet Pan Nachos
Prep Time: 15 min
Cook Time: 10 min
Total time: 25 Min
1 tablespoon olive oil
1 pound ground beef*
2 cloves garlic, minced
1 (1.25-ounce) package of taco seasoning
12 ounces of tortilla chips
1 (15-ounce) can of black beans, drained and rinsed
1 cup corn kernels, frozen, canned, or roasted
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 Roma tomato, diced
1/4 cup diced red onion
1 jalapeno, thinly sliced
2 tablespoons sour cream
2 tablespoons chopped fresh cilantro leaves
Preheat the oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Heat olive oil in a large skillet over medium-high heat. Add ground beef and garlic, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mixture, black beans, corn, and cheeses.
Place into the oven and bake until heated through and the cheeses have melted, about 5-6 minutes.
Serve immediately, topped with tomato, onion, jalapeno, sour cream, and cilantro.