Loaded Sheet Pan Nachos
Crispy tortilla chips topped with easy taco meat and plenty of melted cheese, then loaded with corn, onion, black olives, lettuce, tomatoes, avocado, salsa, and sour cream. Add homemade Baja chipotle sauce for an extra flavorful finish.
- Prep Time: 15 minutes
- Cook Time: 5-7 minutes
- Total Time: 20-22 minutes
- Yield: 6-8
- Category: Appetizer, Dinner
- Method: Baking
- Cuisine: Mexican, Mexican-Inspired, Tex-Mex
Ingredients
Nachos
- 8–10 ounces tortilla chips, or enough to cover a large sheet pan
- 1 pound prepared Easy Ground Beef Taco Meat
- 2½ cups shredded Mexican-blend cheese
Toppings
- ½ cup corn, drained if canned
- ½ cup diced onion
- 1 small can sliced black olives, drained
- 1–2 cups shredded lettuce
- 2 Roma tomatoes, diced
- 1 avocado, diced
- Sour cream or plain Greek yogurt, as desired
- Salsa, as desired
Optional Toppings & Add-Ins
- Homemade Baja Chipotle Sauce
- Cilantro Lime Rice or Spanish Rice
- Black beans, drained and rinsed
- Sliced jalapeños
- Sliced green onions
- Fresh cilantro
- Lime wedges
Instructions
- Preheat the oven. Preheat the oven to 400°F.
- Assemble the nachos. Spread the tortilla chips in a single, even layer over a large rimmed sheet pan. Sprinkle the prepared Taco Meat evenly over the chips, followed by the shredded cheese.
- Bake. Bake for 5–7 minutes, or until the cheese is completely melted and the taco meat is heated through.
- Add the toppings. Remove the nachos from the oven. Top with corn, diced onion, black olives, shredded lettuce, diced tomatoes, and avocado.
- Add the sour cream. Spoon the sour cream or Greek yogurt into a small zip-top bag and push it toward one corner. Snip a very small piece from the corner and drizzle it back and forth over the nachos.
- Finish and serve. Add salsa and, if desired, drizzle with Homemade Baja Chipotle Sauce. Add any other optional toppings and serve immediately.
Notes
For Heartier Nachos: Mix 1–1½ cups prepared Cilantro Lime Rice or Spanish Rice directly into the warm taco meat before assembling the nachos. Layer the taco meat and rice mixture over the chips, top with cheese, and bake as directed.
Easy Sour Cream Drizzle: Put sour cream or Greek yogurt in a small zip-top bag, squeeze it into one corner, and snip just the tip off the bag. Pipe it back and forth over the nachos for thin, even lines. There’s no need to thin the sour cream first.
Keep the Chips Crisp: Add the lettuce, tomatoes, avocado, salsa, and sour cream only after the nachos come out of the oven.
Customize Them: Black beans, jalapeños, green onions, cilantro, and fresh lime are all easy additions.
Best Served Fresh: Loaded nachos are best eaten right away while the chips are crisp and the cheese is still warm.
Find it online: https://ourgratefulkitchen.com/loaded-sheet-pan-nachos/