How to Make Sheet Pan Nachos
- cook TIME 22 mins
- prep TIME 10 mins
- total TIME 32 mins
Ingredients (20)
- 8 oz 85% lean ground beef
- 8 6-inch corn tortillas
- 6 oz tomatoes diced
- 6 oz unsalted dark red kidney beans
- 4 oz corn
- 2 oz red onions diced
- 2 oz onions diced
- 1 oz jalapeño sliced
- 3.5 oz cheddar cheese shredded
- 2 tbsp garlic minced
- 1/4 cup coriander chopped
- 3 tbsp plain Greek yogurt
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- 1/2 tsp ground cumin
INSTRUCTIONS
Prep:
Dice the Tomatoes: Slice the tomatoes, stack, then cut the slices into strips. Then, dice the strip into small cubes.
Dice the Onions: Halve the onion but leave the roots on then make thin slices. Next, slice each half horizontally then turn the onion towards you, and make downward slices to create diced pieces.
Mince the Garlic: Remove the peel. Trim off the end then thinly slice. Rock the knife back and forth over the sliced pile until finely minced.
Chop the Coriander: Cut off the stems, bunch the leaves together then chop with a rocking motion into small pieces.
Cook:
Preheat the oven to 375°F.
Cut and Bake the Tortilla Chips: Cut each tortilla into triangle chip pieces. Line the baking sheet with foil then bake the chips on the middle rack at 375°F for 10 minutes.
Sauté the Aromatics: In a pan over medium heat, sauté 2 oz onions and 2 tbsp garlic with 1 tbsp olive oil for 1 minute until fragrant.
Add the Beef: Add 8 oz 85% lean ground beef and sauté for 3 minutes until brown.
Add the Seasonings: Add 1/2 tsp dried oregano, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp chili powder, and 1/2 tsp ground cumin to the beef then stir for 3 minutes until well-mixed.
Spread Onto the Sheet: Preheat the oven to 400°F to prepare for step 7. Spread the baked tortilla chips, sauteed beef, and 3.5 oz cheddar cheese onto it.
Bake the Nachos: Put the sheet on the middle rack to bake at 400°F for 3 minutes.
Layer the Toppings: Remove the sheet when finished then layer with 4 oz corn, 6 oz unsalted dark red kidney beans, 6 oz tomatoes, 2 oz red onions, and 1 oz jalapeño.
Drizzle the Yogurt: Drizzle 3 tbsp plain Greek yogurt over the surface then garnish with 1/4 cup coriander.
Serve the Nachos: Transfer the nachos onto serving plates then serve.
