Sheet Pan Nachos
These thangs are fire!
This is a fun recipe to make with kids. It’s an easy, fool proof crowd pleaser when hosting game nights and such. Makes a great family night meal, too. Sub the beef for chopped chicken breast, if desired. Season it the same, we’re not animals.
While I love this with a Mexican cheese blend, Colby, cheddar, pepperjack will work well, too. Use whatever you have on hand, Cheryl. Freshly shredded does best if you have the time but no stress. Canned milk or whole milk will also sub for the half n half. Go easy on the salt—- the chips and cheese are super salty.
Ingredients
4 cups Mexican cheese blend large shred, divided
2 large bags cafe style tortilla chips (or other large triangle corn chip, as needed
2 T butter salted
2 T AP four
1 jalapeño pepper finely chopped, no seeds
1 cup Half n half, as needed
1/2 tsp onion powder
1 lb USDA Choice** lean ground beef /or ground Chuck
2 packets taco seasoning (plus 1 tsp sugar added) or click here for my taco seasoning:
1 can black beans, drained well
1 small red onion, finely chopped
1 carton pico de gallo (doctor it up if you need to with salt, cumin, sugar and lime)
3 small Jalapeños
Recipe
1.) Combine ingredients for taco seasoning in small bowl and set aside. Heat a large skillet to Med high and brown your beef. Break it up into desired chunks. Allow it to crist a tad but don’t overcook it, hun. One it’s brown on both sides, it’s done. Sprinkle with half of your taco seasoning and add 1-2 T water. Stir well. Allow most of the water to evaporate and coat the seasoned meat like a sauce. Set aside to slightly cool. (This is a great time to chop your onion and peppers, shred cheese if needed, etc)
2.) Spread first layer of chips onto a large sheet pan. (Flip them curvy side down, so they hold as many toppings as possible.) Sprinkle chips liberally with taco seasoning. Sprinkle on seasoned beef, then the black beans, and red onions as desired. Sprinkle liberally with cheese. Reserve enough ingredients to repeat the 2nd layer. You won’t use all of your chips.
3.) Make your cheese sauce: In a medium pot over medium low, melt the butter and add the flour and salt. Stir to incorporate and let it simmer for a minute. Add your chopped peppers and onion powder and stir. Let it stew for 2-3 min more. Add your cold half n half. Stir well. Allow it to bubble and thicken. Stir in 2 cups of your cheese and reduce heat to low. Add more milk if you desire a slightly thinner consistency. (But don’t overdo it) act quickly and pour half of your mixture onto your first layer of nachos. Repeat step 2.
4.) Bake on 350 (preheated) for 10-15 min. Garnish with pico and sliced Jalapeños. Serve with sour cream. They’re even good leftover!
