It is September and the weather is starting to get a bit cooler here in Pennsylvania. Kids and teachers are going back to school and after-school activities are starting up again. Why not try these sheet pan nachos to usher in the cooler weather and football season? This recipe is very versatile as you can add whatever toppings you like to the base. You can use ground beef, turkey, or chicken for these nachos. Just make sure you cook it first before putting it on top of the nacho chips.
Take 1 lb. of ground meat and fry in a pan until no pink is left. Drain the grease out of the pan if necessary. Grab a taco seasoning packet and sprinkle on top of your ground meat. Stir in as much water as directed on the seasoning packet and cook until all water is evaporated.
Take a sheet pan and cover with a layer of nachos. Sprinkle the ground meat on top and added shredded cheese to your liking. I use cheddar, but there are some really good Tex-Mex cheese mixtures in the stores that you can use as well.
Put the sheet pan under the broiler in your oven for a few minutes. Pay careful attention so your food doesn’t get burnt! I’m notorious for putting something in the oven and then walking away! Yikes!
Take out of the oven and add any toppings you want to it: red onions, black beans, guacamole, sour cream, corn, etc. Or serve the toppings in individual bowls so people can pick and choose what they want on their nachos.
I’ve had a request from my son to use Doritos as the nacho chips. Stay tuned to my social media channels for a picture of Incredible Sheet Pan Doritos coming soon!!