Sheet Pan Nachos

Ingredients:

  • ½ - 1 Pound of Ground Beef

  • 1 Can of beans

  • 1 Can of diced tomatoes with chilis

  • 1 Can of green chilis

  • ½ Onion

  • Mexican or Taco cheese mix

  • Salt and pepper

  • Onion powder

  • Garlic powder

  • Crushed red pepper

  • Cumin

  • Chili powder


Optional for Extra heat:

  • 1 Habanero

  • 1 Jalapeno

  • 1 Package of chorizo

Directions:

Preheat the oven to 350 degrees. I use a nonstick baking sheet but if you aren’t then use some vegetable oil on a paper towel to grease the pan. Break apart the ground beef and spread it around the pan. Then generously sprinkle spices over all the meat to taste. When in doubt over spice using the cumin and chili powder until it smells good.

           Dice the onion and spread evenly over the pan. I recommend white onions for the flavor but yellow and Spanish onions are good too if you want a more mild onion flavor. Drain the beans and tomatoes before spreading evenly over the pan. Then sprinkle the green chilis over the pan. Using your fingers is easier to control the distribution of the chilis. Give the pan another sprinkle of spices and add any of the optional extra heat ingredients.

Finally top off with cheese before putting it into the oven. We are an extra meat and cheese family so I always add a lot of cheese. Make sure to put the nacho mix on the middle rack of the oven for 25 – 30 minutes. The pan should have a little bubbly liquid at the bottom and the cheese fully melty.  Let the pan cool for about 5 minutes then grab your bag of tortilla chips and enjoy scooping with the family.

Tips and tricks:

          I recommend white onions for more onion flavor, but yellow and Spanish onions are good too if you want a milder onion flavor. I usually use black beans or red kidney beans. I like the flavors and the thickness of the beans. Most kinds of beans will work find for these nachos. If you choose refried beans be sure to use small chunks that are spread out pretty well so you don’t just get all beans on one bite. If you choose the extra heat option, I recommend using either the habanero or the jalapeno without the seeds, in small diced pieces at first. Unless you know how much spice you can handle. Then go for as much as you want. If you do happen to make the nachos a little too spicy, add some extra beans and cheese to help cut the spice and put back in the oven for 5 minutes. If the nachos are  too salty, you can use extra tomatoes to help cut the salt taste.