Loaded Sheet-Pan Nachos
4 servings10 min prep12 min cookEasy
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The Tale of Loaded Sheet-Pan Nachos
Story updated
Nachos were invented in 1943 by Ignacio "Nacho" Anaya in Piedras Negras, Mexico, who topped tortilla chips with cheese and jalapeños for a group of visiting American women. The sheet-pan "loaded" version is a modern American bar-food evolution piled high with toppings.
Ingredients
Scale:· 4 servings
- 1 bag tortilla chips
- 1 lb ground beef or shredded chicken, cooked and seasoned
- 1.5 cups shredded Mexican-blend cheese
- 1/2 cup canned black beans, drained
- 1/2 cup corn kernels
- 1/2 cup diced tomatoes
- 1/4 cup sliced jalapenos
- 1/4 cup diced red onion
- Sour cream, guacamole, and cilantro for topping
Instructions
- 1Preheat the oven to 400°F and line a large sheet pan with parchment paper.
- 2Spread the tortilla chips in a single even layer across the whole sheet pan so every chip gets toppings.
- 3Scatter the cooked meat, black beans, and corn evenly over the chips.
- 4Sprinkle the shredded cheese over everything so it melts down into the layers.
- 5Bake for 8 to 10 minutes, until the cheese is fully melted and bubbling.
- 6Pull the pan out and immediately top with tomatoes, jalapenos, red onion, sour cream, guacamole, and cilantro, then serve straight off the sheet pan.
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