Loaded Sheet Nachos (Printable Version)
Layers of tortillas, beans, cheesy goodness, beef, and colorful toppings all baked together for fast, tasty bites.
# Everything You’ll Need:
→ Base
01 -
60 grams black olives, sliced
02 -
80 grams corn kernels, straight from frozen
03 -
425 grams black beans, rinsed
04 -
350 grams tortilla chips
05 -
0.5 teaspoon cayenne pepper (you can skip it)
06 -
0.5 teaspoon paprika
07 -
0.25 teaspoon black pepper
08 -
0.5 teaspoon salt
09 -
1 tablespoon garlic, minced up
10 -
225 grams ground beef
11 -
2 tablespoons olive oil
→ Cheese
12 -
100 grams yellow cheddar, shredded
13 -
100 grams white cheddar, shredded
→ Toppings
14 -
2 tablespoons sour cream
15 -
1 tablespoon green onions, chopped small
16 -
1 jalapeño, sliced thin
17 -
180 grams tomatoes, chopped up
# Steps to Cook:
01 -
Right after baking, toss chopped tomatoes, jalapeño rings, a sprinkle of green onions, and spoon over sour cream. Dive in while it’s hot.
02 -
Let them bake for 12 to 15 minutes till the cheese melts and gets all bubbly and gold.
03 -
Spread the chips out on your pan first. Then throw on the beef you just cooked, followed by beans, corn, olives, and sprinkle both cheeses over the top.
04 -
Heat olive oil in your skillet on medium-high till it sizzles—about 2 minutes. Toss in the beef and garlic. Stir and break up the meat, let it brown for about 5–7 minutes. Add paprika, salt, black pepper, and any cayenne you want. Blend it together and pull off the heat.
05 -
Get your oven hot at 200°C.
# Extra Suggestions:
01 -
If you want your nachos to stay super crispy, dig in right away after baking.
02 -
Leftovers? Use a sealed container and stash them in the fridge. They'll be good for up to three days.
03 -
To get them crisp again, toss them on a sheet pan in a 175°C oven for 5–10 minutes. It’s cool to throw on more cheese if you want.