Description
Savor the ultimate comfort with these easy Sheet Pan Nachos, featuring crispy tortilla chips topped with melty cheese and fresh ingredients—perfect for any gathering or cozy night in.
Ingredients
Scale
- 8 oz Tortilla Chips (about 1 bag)
- 2 cups Shredded Cheese (cheddar and Monterey Jack blend)
- 1 lb Ground Beef or Turkey (or substitute with black beans for vegetarian)
- 2 Fresh Jalapeños, sliced
- 1 cup Diced Tomatoes
- 1/2 cup Sour Cream
- 1 cup Guacamole
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- In a skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain excess grease and season with taco seasoning. For added flavor, consider adding garlic powder.
- Spread an even layer of tortilla chips on the prepared baking sheet, overlapping slightly for optimal topping coverage.
- Sprinkle half of the shredded cheese over the chips. Layer on the seasoned meat, followed by jalapeños and diced tomatoes. Top with the remaining cheese to ensure a gooey finish.
- Place the nachos in the preheated oven and bake for about 10-12 minutes or until the cheese is bubbly and golden brown. Keep an eye on them to avoid burning.
- Once out of the oven, let them cool slightly before serving. Top with fresh guacamole and sour cream right before diving in for maximum taste!
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 440
- Sugar: 2g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Feel free to swap out ingredients; try pepper jack cheese for a spicy twist or add black beans for extra protein. Garnish with fresh cilantro or avocado for an elevated touch. Store leftover nachos in an airtight container in the fridge for up to two days; reheat in the oven to maintain crispiness.