Loaded Sheet Pan Nachos! Packed with ground beef, and lot of cheese and vegetables, this one is a family favorite for sure! So easy to make!
Ever since early March, I’ve pretty much been cooking easy, no fuss foods. Nothing wrong with that. We’re still in the middle of a pandemic and easy is good for me right now.
The beauty of sheet pan nachos, or skillet nachos, is that you can make these into whatever you want. Want to keep them completely veggie? Skip the meat. Want to change up the protein? Use beans or chicken. Want to use up all the leftover, half used vegetables (within reason) in your fridge? Go right ahead and throw them on top! The possibilities are endless.
Corn would be great on nachos. Even diced zucchini .. you can go beyond the tomatoes and bell peppers. Heck, you can even throw diced mango and strawberries on there for a hint of sweetness. Some mango salsas out there are my favorites!
Loaded Sheet Pan Nachos
My kids and husband love seasoned ground beef on our nachos. They don’t even like ground turkey. It’s funny, they are ok with black beans but don’t like the ground turkey. Makes no sense to me.
If you are going to add seasoned ground beef, I highly recommend making my homemade taco seasoning. This way, you control the sodium and all the ingredients! We love it!
Loaded Sheet Pan Nachos
Equipment
- large sheet pan (baking sheet)
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 lb. lean ground beef
- 1 packet taco seasoning or try my homemade taco seasoning (link above)
- 1/2 bag tortilla chips
- 2 cups shredded cheese combination of mozzarella and cheddar
- tomatoes diced
- assorted bell peppers diced
- jalapeños
- avocado cubes or guacamole
- green onions finely diced
- salsa
- sour cream optional
Instructions
- Preheat your oven to 350 degrees.
- To cook the ground beef: Using a large pan or skillet over medium high heat, heat the olive oil. Add in the lean ground beef and cook until completely browned through. Drain any fat if desired. Sprinkle the taco seasoning over the cooked ground beef and mix together. Taste. Feel free to add a couple tablespoons of water if the seasoning tastes too concentrated. Remove from heat and set aside.
- Using a large baking sheet lined with parchment paper, lay down the tortilla chips in an even layer. Sprinkle on the seasoned, cooked ground beef and then the shredded cheese. At this point, you can also sprinkle on the diced tomatoes and bell peppers. Sometimes, I like to bake them in the oven over the nachos and sometimes I like to add the diced vegetables AFTER baking so they are still raw and add some crunch and texture.
- *Bake in the oven for 18 to 20 minutes, or until the cheese is nice and melted. Remove from the oven and top with the diced tomatoes and bell peppers (if you didn't add them earlier). Garnish the nachos with the jalapeños, avocado cubes (or serve with guacamole) and green onions. Serve with salsa and sour cream if desired. Enjoy immediately!
