These Quick Sheet Pan Nachos are meaty, cheesy, and spicy. Perfect for a late night snack or for watching the some football or NASCAR with friends.
So they have begun working on our house!!!
Well, they dug up the lot. So, I guess that is progress because I’m dying to get things going. Trying to stay positive here.
They also located the corners of the house. It feels so exciting to see the house placed on the lot because it feels more real than before. Lets just hope they staked it out all properly!
Once it’s built, it’s built and it’s not moving!!
Other than that I don’t have a whole lot going on…
I have so much going on but nothing of significance to write about.
Whenever I think about what to write, I just think that don’t have a kid going back to school. I don’t have a vacation planned. I don’t have big exciting news. Things are great, just not news worthy, I guess.
I mean, does going to the optometrist count as being news worthy? Because I am going to tomorrow and I am pretty sure I am getting yet another pair of sunglasses. I have an addiction.
Similarly, I am addicted to these Quick Sheet Pan Nachos.
Quick Sheet Pan Nachos are so simple to make that we eat them all the time. I could do a year of weekly nacho recipes. I won’t, but you get point. (hopefully!)
Nachos are just so great for lunch, dinner, or a to enjoy while watching your favorite team. They regularly grace our table when we have a lot going on and I can’t deal with cooking so I just toss them on a sheet pan and in the oven for everything to warm up and the cheese to melt.
It’s also a great way to using up bits of things leftover from taco night. Extra taco meat- sure! Already had cut up lettuce? Add it on top after it was in the oven. Little bit of like 3 salsas in the fridge. Why not?!?!
So why I am creating a post just for nachos? Silly no?
Well, I have some not to secret secrets to make them extra awesome!
- Layer them and bake them 2x, because this allows the cheese to melt evenly throughout without burning the top chips.
- Use refried beans because they have a better, more consistent soft texture compared to whole black beans.
- Go big or go home! When it comes to making nachos, you just need to do it up- add more chips, add more meat, add more toppings. so good.
- Divide toppings up. I don’t like olives (at all!), however it doesn’t mean my husband should be deprived. So, we put black olives on half for him.
You better be ready to dig into these nachos. And be sure to invite me over when you make them! I’ll bring the beers. xo
- 10 ounces of tortilla chips
- 8 ounces of ground meat
- 1 Tablespoon taco seasoning
- 1/4 Cup Water
- 1 Cup refried beans
- sliced jalapenos
- sliced black olives
- 3-4 Cups of shredded cheddar cheese, a blend is nice too
- 1 Cup salsa
- cilantro, sour cream, chopped tomatoes, diced onion
- In a skillet, cook the ground meat with the taco seasoning and water. Break up the meat into very small pieces.
- Arrange half your chips on a rimmed sheet pan.
- Warm the refried beans in the microwave. (This makes it easier to dollop on the chips.)
- Dollop half of the beans to the chips. Then sprinkle half the ground meat, jalapenos, olives, and cheese on the chips.
- Place under the broiler for a few minutes to melt the cheese.
- Layer the rest of the chips on. Then top with the remaining beans, meat, jalapenos, olives, and cheese.
- Return to the broiler to melt the new cheese. This will only take a few minutes.
- Top with salsa, sour cream, and other goodies you like. Enjoy!
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