Craving Nachos? Sheet Pan Nachos to the Rescue!
When you find yourself dreaming of nachos, but your favorite nacho joint is only offering take-out during the shutdown what is a person to do? I suggest you make yourself a giant sheet pan of homemade nachos loaded with your favorite flavors because take-out nachos get soggy fast!
It’s easy to build your nachos with layers of whatever you have in your fridge or pantry. Common combos of leftover fajita meat/onions, rotisserie chicken, refried beans, black beans, cilantro, sour cream, cheddar cheese or whatever you have on hand will work simply fine. However, a bit of planning and a shopping list can make them over-the-top good by including all of your favorite ingredients piled high with enough gooey cheese to bring a smile to your face.
A favorite addition in my house are bright pink pickled onions, which come together in minutes and add a fabulous pop of color, as well as a nice touch of acidity to balance out the richness of the dish. Try pickling slices (rings) of jalapeno peppers for a bit of mellow heat. Use thinly sliced rings for a more fiery heat.
Another way to change things up is to use pulled pork or smoked brisket from your favorite BBQ place, or use the shredded meat from short ribs. These meaty-proteins and the pickled onions are a game changer when it comes to tacos too.
You certainly can forgo the meat altogether and add more beans and cheese. Your nachos. Your way.
Sheet Pan Nachos make a great surprise treat for Dad, too! Remember, Father's Day is Sunday June 21st this year.
Sheet Pan Nachos
- 4 cups diced chicken, beef, pork, or ground beef + taco seasoning packet)
- 1 bag Tortilla Chips
- 1 can Refried Beans or Black Beans
- 12 ounces of Cheddar Cheese, Monterey Jack or Hot Pepper Jack Cheese, shredded
- 1 Avocado or 1 cup Guacamole (cool avocado tool)
- 1 cup Sour Cream
- 1/2 cup Cilantro, chopped
- Pickled Onions
- 2 Limes
Ingredients for the Pickled Onions:
- 1/2 Red Onion
- 1 Jalapeno, sliced, optional
- 1 cup White Vinegar
- 1 cup Water
- 1 small Lime, juiced
- 2 tablespoons white sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
Make the Pickled Onions:
- Mix together the vinegar, water, sugar lime juice, sugar, salt, and pepper.
- Add sliced onions and jalapeño (optional) to a medium sized sealable container. Pour vinegar mixture over the top to cover.
- Add more vinegar and water (in a 50/50 mix) if onions are not completely submerged.
- Cover with lid or plastic wrap and refrigerate overnight to pickle (and turn pink!).
Make the Nachos:
- Preheat oven to 350F.
- On a standard sized sheet pan or cookie sheet, line with foil and spread one layer of tortilla chips. Dollop 1/2 of the can of refried beans with a tablespoon over the chips.
- Sprinkle 1/2 of the meat and then follow with 6 ounces of the shredded cheese.
- Add another layer of tortilla chips and repeat with the remaining half of the refried beans, meat and cheese. Place in the oven until cheese is melted and the nachos are heated through, about 10 minutes.
- Remove from oven and top with slices of avocado (or dollops of guacamole), use a squeeze bottle to drizzle the sour cream then sprinkle with cilantro and pickled onions.
- Add limes to the side for garnish. Serve at once.
Now wasn’t that easy…and delicious?
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