Sheet Pan Nachos

4.50 (26)
⏱ 20 mins 🍽 Serves 10 🌶 tex-mex 🏷 Appetizer

These fantastic sheet pan nachos are a perfect Tex-Mex appetiser. Savoury chilli-seasoned beef, pickled jalapeños and sliced black olives are piled onto tortilla chips and smothered with Cheddar cheese. The whole tray is then broiled until the cheese is perfectly melted and golden. Serve them warm with cool sour cream and salsa for dipping. This recipe serves 10 and takes only 20 minutes from start to finish.

Sheet Pan Nachos

Ingredients

  • 1 pound ground beef (80% lean)
  • 0.25 cup water
  • 1 tablespoon chili powder
  • 1 teaspoon ground cayenne pepper
  • salt and ground black pepper to taste
  • 1 (14.5 ounce) package tortilla chips
  • 1 (12 ounce) jar pickled jalapeno pepper slices
  • 1 (4 ounce) can sliced black olives
  • 2 cups shredded Cheddar cheese
  • 1 (8 ounce) container sour cream
  • 1 cup salsa

Method

  1. Collect all your ingredients. Position an oven rack roughly 6 inches from the broiler element and switch the oven to broil. Cover a sheet pan with aluminium foil.
  2. Place a large skillet on the heat. Add the ground beef and cook, stirring, until it browns and breaks apart, 5 to 7 minutes. Stir in the water, chilli powder, cayenne, salt, and black pepper until well combined.
  3. Arrange the tortilla chips in a single layer on the foil-lined pan. Spoon the cooked beef mixture evenly over the chips.
  4. Scatter the pickled jalapeño slices and black olives over the beef. Generously sprinkle the shredded Cheddar cheese on top.
  5. Place the pan under the preheated broiler. Broil until the cheese is melted, bubbly and turning golden brown, 3 to 5 minutes. Serve immediately with sour cream and salsa on the side.

Nutrition (per serving)

Calories465 kcal
Fat29 g
Sugars4 g
Protein19 g
Sodium915 mg

Recipe details

CategoryAppetizer
Cuisinetex-mex
AuthorThe Kitchen Alchemist