Nothing completes what might be an ordinary work day quite like a big ole’ Sheet Pan Nachos Recipe! These are great for the entire family, and make an even better movie night meal.
This always makes for a very CLUTCH Wednesday night meal(when you’re ready to just be finished with the week already).
What are nachos?
Layers of fried tortilla chips topped with melted cheese, nachos really do have it all- protein, veggies, herbs, carbs, and of course cheese. A pretty cheap meal/appetizer and super customizable, JD and I love to make these beef nachos when friends come over. What’s better than having a few drinks with friends and then happily crushing some cheesy ‘chos? Not much! Like most folks, we also love making nachos for a game day. Don’t feel like cooking? Nachos got you. When we’re too tired to cook, we happily make nachos, putting in minimal effort and getting maximum results.
Who invented nachos?
When I think nachos, I think Tex-Mex, but in fact the original nachos were cheesy, crunchy and truly Mexican. The border city of Piedras Negras, in Coahuila, Mexico, is the birthplace of nachos. The story goes that in the 1940s a group of wives of Americans stationed at a nearby military base wandered into a restaurant called Victory Club after its kitchen was closed, looking for a bite to eat. Aiming to please, the maître d’hôtel with the nickname Nacho (a common nickname for someone named Ignacio in Spanish-speaking countries), fried some corn tortillas, with Colby cheese and slices of jalapeno and threw them in the oven. The women loved them and as a joke, called them Nacho’s special. Nacho himself made it a menu item, and after eventually opening his own restaurant featured the beloved cheesy dish.
What goes on nachos?
The question is rather, what doesn’t go on nachos? While ground beef nachos are pretty classic, the possibilities are endless. Leave off the meat, load up on the beans and other toppings to make vegetarian nachos that will be just as delightful and filling as the meat version. Whip up some chicken to make barbecue chicken nachos. Go wild and make poke nachos, using ahi tuna layered with a mayo and sriracha based sauce. Breakfast nachos anyone? Give me an excuse to put eggs on nachos- ok!
Personally, after the nachos come out of the oven, the accoutrement put on top really gets me excited. Cho’s ain’t cho’s in the Alewine house without a healthy covering of white or red onion, cilantro, radish, salsa, guacamole, and sour cream. Black olives are a popular topping too, just not in our house. No judgement to you black olive-loving folks out there!
How to reheat nachos
Ahh, reheated nachos, a contentious American issue. Not really. But most people don’t like soggy nachos and I can’t blame them. When making this nacho recipe, we try to make just enough that we will be full and not have leftovers.
On the occasion that our eyes were bigger than our stomach (often), heating leftovers up in the oven is the way to go. I spread them out on a sheet pan, put them in at 400 degrees F, and heat them for about 10 minutes, monitoring them closely.
They usually are still not as crispy as originally made, but sprinkle some fresh cheese and topping on there and I’m not complaining.
You could also build these as a Tater Tot Casserole and really kick it up a notch!
Sheet Pan Nachos Recipe
- 1 Saute Pan
- 1 Sheet Pan
- 1 Chefs Knife
- 1 Cutting Board
Pinto Beans Ingredients
- 1 Can pinto beans (including liquid)
- 1 tbsp olive oil
- ¼ Medium white onion
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tbsp garlic powder
- ½ tbsp saizon
- salt and pepper to taste
Ground Beef Ingredients
- ½ lb. ground Chuck
- 1 taco Seasoning Packet
- ¼ Cup water
- ½ Bag tortilla Chips
- 8 oz. Shredded Cheese
- ½ Cup chopped cilantro
- ¼ Cup chopped white/red onion
- raw or pickled jalapeno
- sour Cream
- black Olives
- Preheat oven to 400 degrees.
- Cook the ground beef according to directions on taco seasoning packet.
- In another pot, warm olive oil over medium heat and then add chopped white onion and garlic. After a few minutes, add chili powder, cumin, salt, pepper, and Saizon.
- Add pinto beans (including the liquid) and bring to a boil. Once boiling, lower the heat and bring to a simmer. After a few minutes, use potato masher to acquire desired consistency. Season to taste.
- After putting foil over a sheet pan, layer chips down and then top them with beans, beef and then cheese.
- Then, add another layer of chips and repeat. Gauge how many chips you’re laying down for how many mouths you’re feeding.
- Place into oven and heat until cheese is melted through, roughly 5 – 6 minutes.
- Top with desired toppings and serve immediately.