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Plate of Sheet pan nachos

Sheet Pan Nachos

This one dish meal is a great weeknight alternative that is quick and easy option that your family is sure to enjoy
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Prep Time:25 minutes
Cook Time:10 minutes
Simmering Meats:15 minutes
Total Time:35 minutes
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: Loaded Nachos, Sheet Pan Nachos
Servings: 10 Servings

Equipment

  • 1 Jelly Roll Pan
  • 1 9 Inch Skillet
  • Parchment Paper

Ingredients

  • 1 lb Meat Ground Beef, Shredded Chicken
  • 1 Bag Corn Tortilla Chips
  • 1 Bag Shredded Lettuce
  • 1 Package Cherry Tomatoes
  • 1 Red Onion
  • 8 oz Shredded Cheese Colby Jack
  • 1 Can Black Olives
  • ½ Cup Sour Cream
  • ½ Cup Guacamole
  • ½ Cup Salsa Green or Red

Instructions

Chip Layer

  • Cover a jelly roll pan with a sheet of parchment paper
  • Layer your sheet of paper with corn chips. Cover completely

Cook The Meat

  • In a 9 inch skillet, brown your meat
  • Sprinkle your taco seasoning to coat
  • Add 1 cup of water to your meat
  • Simmer your meat

Layer Your Nachos

  • Add a layer of cheese to your corn tortilla chips
  • Sprinkle your meat across the entire pan of chips and cheese
  • Add another layer of cheese to coat the meat
  • Bake at 425F for 7-10 minutes

Veggie Layer

  • Remove chips and cheese from the oven
  • Slice the lettuce into thin slices and spread evenly over your layer of chips
  • Slice the cherry tomatoes in half and spread evenly over your lettuce
  • Dice the red onion and sprinkle evenly over your bed of lettuce
  • Slice black olives and spread across the bed of lettuce
  • Sprinkle a handful of cheese over the bed of veggies

Condiment Layer

  • Spoon sour cream and drizzle over layer of veggies
  • Spoon pockets of guacamole onto veggies
  • Drizzle salsa around the top to finish off the nachos

Serve Nachos

  • Serve nachos family style with small serving plates