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Per serving
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- 1
Whip up the quick salsa
Core and dice the tomatoes, thinly slice the scallions, mince 1 clove of garlic, seed and mince 1 jalapeno, and chop the cilantro. Toss it all in a small bowl with a quarter teaspoon of salt and the juice of the lime. Stir and set it aside so the flavors get friendly while you handle the beef.
- 2
Brown the spicy beef
Heat the oil in a medium skillet over medium. Add the finely chopped onion and cook about 3 minutes until soft, then add the remaining minced garlic clove and cook 1 minute more (don't let it brown). Add the ground beef, chili powder, oregano, cumin, cayenne, a quarter teaspoon of salt, and the tomato paste. Crank the heat to medium-high and cook, breaking up the meat with a wooden spoon, until no longer pink, 4 to 5 minutes.
- 3
Layer it up
Heat the oven to 400F with a rack in the middle. Line a rimmed baking sheet with parchment. Spread half the tortilla chips in an even layer, scatter half the beef over them, then blanket with 2 cups of the cheese and half of the remaining jalapenos, thinly sliced into rounds. Repeat with the rest of the chips, beef, cheese, and jalapenos. This double-decker move is the whole secret, so every chip gets some love.
- 4
Bake and devour
Bake until the cheese is fully melted and bubbly, 7 to 10 minutes. Pull the pan and serve the nachos right off the sheet with the quick salsa on the side, plus sour cream, guacamole, and lime wedges if you've got them. Eat immediately while the chips are crisp and the cheese is molten.
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Loaded Sheet Pan Beef Nachos
Created by: TacoEveryDay
Ingredients
- 2 tomatoes
- 2 scallions
- 2 garlic
- 2 tbsp cilantro
- 1 lime
- 3 jalapeno peppers
- 1 tbsp vegetable oil
- 1 yellow onion
- 1 lb ground beef
- 2 tbsp chili powder
- 1/2 tsp dried oregano
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- salt
- 1 tbsp tomato paste
- 10 oz tortilla chips
- 16 oz shredded Mexican blend cheese
Instructions
- Whip up the quick salsaCore and dice the tomatoes, thinly slice the scallions, mince 1 clove of garlic, seed and mince 1 jalapeno, and chop the cilantro. Toss it all in a small bowl with a quarter teaspoon of salt and the juice of the lime. Stir and set it aside so the flavors get friendly while you handle the beef.
- Brown the spicy beefHeat the oil in a medium skillet over medium. Add the finely chopped onion and cook about 3 minutes until soft, then add the remaining minced garlic clove and cook 1 minute more (don't let it brown). Add the ground beef, chili powder, oregano, cumin, cayenne, a quarter teaspoon of salt, and the tomato paste. Crank the heat to medium-high and cook, breaking up the meat with a wooden spoon, until no longer pink, 4 to 5 minutes.
- Layer it upHeat the oven to 400F with a rack in the middle. Line a rimmed baking sheet with parchment. Spread half the tortilla chips in an even layer, scatter half the beef over them, then blanket with 2 cups of the cheese and half of the remaining jalapenos, thinly sliced into rounds. Repeat with the rest of the chips, beef, cheese, and jalapenos. This double-decker move is the whole secret, so every chip gets some love.
- Bake and devourBake until the cheese is fully melted and bubbly, 7 to 10 minutes. Pull the pan and serve the nachos right off the sheet with the quick salsa on the side, plus sour cream, guacamole, and lime wedges if you've got them. Eat immediately while the chips are crisp and the cheese is molten.