Sheet Pan Nachos | Nik Snacks ~ Nik Snacks

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On 6:02 AM by Nikki @ NikSnacks in , , , ,    No comments
Sheet Pan Nachos is a layered dish best served hot out of the oven, right on the table. Not just a dish eaten at a bar as an appetizer while watching sports, it's a quick weeknight meal that can be the main attraction, snack or appetizer for the whole family. 

I miss eating out at restaurants like nobody's business... Except dining out IS my business and that part of my job has essentially ground to a halt.

I'm still able to order takeout and delivery, but the social and cultural aspects of eating out are gone. Goodbye to customer service; Ciao to getting up close and personal with servers and waitstaff. See ya to ambience and mood.

In attempt tip recreate the social construct that dining out brings to the table, I made sheet pan nachos.

Everything is chopped and prepped before popping the entire pan in the oven for a few minutes to melt the cheese and heat up the tortilla chips.

Fresh, chilled vegetable garnishes are sprinkled on top and then you can dig in, right from the pan. No need to bring out plates unless you're adding wings and onion rings to the feast.

Nobody likes soggy, cold nachos. Be sure to layer the chips and toppings so every chip has a fighting chance to be a part of the dining conversation.

The key is the tortilla chips. They can't be too thick or too salty. Restaurant-style chips are my favorite because they are thin, not heavily seasoned and a variety of brands make them. On The Border is my preferred brand.

Sheet Pan Nachos
Yield: 4-6 servings


1/2 tablespoon oil

1/2 pound ground meat or 8 oz. rehydrated TVP (textured vegetable protein)

2 cloves garlic, minced

1 (1.25-ounce) package taco seasoning

11-15 oz bag tortilla chips, restaurant style

1 (15-ounce) can black beans, drained and rinsed

1 cup corn kernels, fresh or canned, drained

1 cup sharp cheddar cheese, shredded

1/2 cup mild white cheddar cheese, shredded (jack, mozzarella, provolone, etc)

1 Roma tomato, diced

1/4 cup white onion, finely diced

1 jalapeno, sliced thinly

2 tablespoons sour cream

1/2 cup fresh cilantro or flat-leaf parsley, chopped


1. Preheat oven to 350° F. Linel a baking sheet with parchment, aluminum foil or coat with nonstick spray.

2. Heat oil in a large skillet over medium high heat. Add ground meat and garlic. Cook by using blunt end of spatula to breal up and crumble the beef has started to brown, about 3-5 minutes. Sprinkle in taco seasoning, follow package directions. Drain excess fat.

3. Place half of the tortilla chips in a single layer onto the prepared baking sheet. Top with half of the ground beef mixture, black beans, corn and cheeses.
Repeat another layer of chips, the rest of the meat mixture, beans, corn and cheeses.

4. Place into oven and bake until heated through and the cheeses have melted, about 7-8 minutes.

5. Garnish nachos with diced tomato, onion, jalapeno slices, dollops of sour cream and cilantro leaves. Serve immediately.