Sheet Pan Nachos are loaded with toppings and are sure to be a great crowd-pleaser – perfect for Cinco de Mayo!
Nachos are one of my favorite foods! Every time I go out to a restaurant and see nachos on the menu I want to get them as my meal for the night. For some reason, I always talk myself out of it, one of the reasons is because usually when I get them they are not as good as when I make them at home.
Not that I am bragging that my cooking is better, there are just different things that I love so much more when I make them at home. I think a big thing for me with nachos is I get to choose how much of each ingredient goes on and in what order. My husband doesn’t really like sour cream, but I do! So when I make them I put minimal sour cream to appease both parties.
The great thing about these nachos too is that you can prep everything ahead of time, so if you wanted to make them for a get together at your home, they are very simple to just throw together as you are entertaining. I used ground beef for our nachos, but if you prefer ground chicken or turkey that will work just as well. Also, the recipe below is everything that I love for loaded nachos. If you like fresh jalapenos instead of jarred go ahead and put that on top instead. That is the beauty of these nachos you can make them your own. Some extra topping ideas are shredded lettuce, guacamole, cut up avocado, salsa, and onion.
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2cupsfreshly shredded cheeseMexican cheese, cheddar, or Colby jack
1cupdiced Roma tomatoes
½cupjarred, sliced jalapenosdrained
¼cupchopped fresh cilantro
Preheat oven to 400 degrees F.
Heat a large nonstick or cast iron skillet over medium-high heat. Add onions, garlic and ground beef, and cook until beef has browned, 3-5 min. Stir in taco seasoning and drained beans.
Lightly spray a large baking sheet with nonstick spray or line with nonstick foil. Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mixture, corn, and cheeses.
Place into oven and bake until heated through and the cheese melts about 7-8 minutes. Remove from the oven and top with tomatoes, jalapenos, sour cream, and cilantro. Serve immediately.
Feel free to customize with leftover meat like shredded beef, chicken or pork, and add any toppings you like.
Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.