Name: Sheet Pan Loaded Nachos
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 6 Servings
Cuisine: American

From the Cook

1/4

Warning0 allergens identified

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In a large mixing bowl, combine ground beef, red wine vinegar, and taco seasoning.

Heat large skillet over medium heat.

Add sausage mixture and cook 8 to 10 minutes, breaking into ½ inch crumbles.

Drain any excess fat from the pan.

Add salsa and green chiles to sausage mixture to a large skillet and cook 2 to 3 minutes or until heated through.

Preheat oven broiler to high.

Line a rimmed baking sheet with non-stick foil and spread tortilla chips in single layer.

Spread beef sausage mixture evenly over the chips.

Top with beans and cheese.

Broil for 5 to 8 minutes or until cheese melts. Remove from the oven.

Top with lettuce and tomatoes and garnish with cilantro, olives, sour cream, jalapeños and lime wedges, or any of your other favorite nacho toppings.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Layer Your Chips Strategically 🏗️
Arrange tortilla chips in two layers on your sheet pan with the beef mixture between them to ensure every chip stays crispy and gets topped, preventing soggy bottom chips.
Toast Your Chips First ⏲️
Bake the tortilla chips at 375°F for 3-4 minutes before adding toppings to firm them up and create a protective barrier against moisture from the beef and salsa.
Bloom Your Nacho Seasoning 🌶️
Mix the nacho seasoning with a splash of red wine vinegar and let it sit in the cooked ground beef for 2 minutes before spreading to develop deeper, more complex flavors.
Add Cheese and Fresh Toppings Separately 🧀
Sprinkle cheese over hot beef, bake until melted, then add lettuce, tomatoes, and chiles afterward to keep them fresh and prevent wilting from residual heat.
Drain Your Black Beans Thoroughly 💧
Rinse canned black beans and pat dry with paper towels before adding to prevent excess liquid from making your nachos soggy and diluting the flavors.