Sheet Pan Nachos With Ground Beef

5 from 2 votes

A delicious and easy to make oven baked nachos recipe that can feed a crowd or makes a great easy dinner.

Prep Time15

Cook Time15

Total Time30

Servings: servings

1 ½ cups tomatoes diced with juice squeezed out before dicing.
¾ cup white onion diced finely
½ of a medium jalapeño diced finely
⅓ cup fresh cilantro chopped finely. You can use less if you like less cilantro.
1 teaspoon kosher salt
1 lime

14 ounces tortilla chips one large bag
1 pound ground beef 80/20 blend
2 cups assorted mixed Mexican cheese shredded I prefer a combination of cheddar, jack cheese and queso quesadilla cheese. Just make sure you have a few that you can mix and match for flavor and good melting.
½ cup pickled jalapeños
½ cup scallions diced
1 tablespoon vegetable oil
sour cream for serving

Cut your tomatoes in half and gently squeeze out any liquid and scrape out the seeds.
Dice your tomatoes and add them to a medium bowl.
1 ½ cups tomatoes
Dice your onion extra finely and add those to the bowl.
¾ cup white onion
Dice your jalapeño extra finely and add those to the bowl.
½ of a medium jalapeño
Add the salt, cilantro and fresh squeezed juice of one lime.
1 teaspoon kosher salt, 1 lime , ⅓ cup fresh cilantro
Mix well.
Let rest covered on the counter for 15 minutes or up to one hour to allow the flavors to come together.

After making the pico de gallo, pre-heat your oven to 375 degrees.
In a large sauté pan over medium heat add vegetable oil and beef and cook the beef until brown. About 5 minutes.
1 tablespoon vegetable oil, 1 pound ground beef
Now add your ground beef seasoning.
1 teaspoon sweet paprika, 1 teaspoon chili powder, ½ teaspoon cumin powder, ⅛ teaspoon garlic powder, ⅛ teaspoon onion powder, ½ teaspoon kosher salt
Mix well for one minute then remove from the heat.
Line a sheet pan with aluminum foil (for easy cleanup).
Layer the tortilla chips on to the sheet pan.
14 ounces tortilla chips
Sprinkle a thin layer of cheese over the tortilla chips.
Add the ground beef evenly over top.
Add the remaining cheese over the ground beef
2 cups assorted mixed Mexican cheese shredded
Bake for 10 minutes or until the cheese is melted and the nachos just start to brown on the edges of the pan.
Remove from the oven.
Top with the jalapeños, scallions and ¼ of the pico de gallo.
½ cup scallions, ½ cup pickled jalapeños
Serve immediately with the remaining pico de gallo and sour cream on the side.
sour cream

Nutrition Values are estimates only.

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Course :Appetizer, Main Course