Description
Sheet Pan Nachos are a delicious and easy-to-make dish perfect for a crowd. Loaded with seasoned taco meat, melted cheese, pickled shallots, and a variety of toppings, these nachos are sure to be a hit at any party or game day gathering.
Ingredients
Units
Scale
Quick Pickled Shallots
- 3 shallots, thinly sliced
- 1/2 cup distilled white vinegar
- 3 Tbsp. honey
- 1/2 tsp. crushed red pepper flakes
Taco Meat
- 2 Tbsp. olive oil
- 3/4 lb. ground beef (80/20)
- 2 Tbsp. taco seasoning
Nachos
- 1 (12-oz.) bag tortilla chips
- 8 oz. pepper jack cheese, shredded (about 2 c.)
- 4 oz. cheddar cheese, shredded (about 1 c.)
Toppings
- 1/2 cup pinto beans, drained and rinsed
- 1/2 cup pico de gallo
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese
- 2 Tbsp. fresh cilantro, chopped
- Hot sauce, to taste
Instructions
- Prepare Pickled Shallots: In a small bowl, combine vinegar, honey, and red pepper flakes. Add shallots and let sit for at least 30 minutes.
- Cook Taco Meat: In a skillet, heat olive oil over medium-high heat. Add ground beef and taco seasoning, cook until browned.
- Assemble Nachos: Preheat oven to 400°F. On a sheet pan, layer tortilla chips, taco meat, and cheeses. Bake until cheese is melted.
- Add Toppings: Top nachos with pickled shallots, pinto beans, pico de gallo, sour cream, cotija cheese, cilantro, and hot sauce.
Notes
- You can customize the toppings to suit your taste preferences, such as adding sliced jalapenos or avocado.
- For a vegetarian option, substitute the ground beef with plant-based crumbles.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 40 mg