Quick Sheet Pan Nachos

Quick Bar Style Nachos

So they have begun working on our house!!!

Well, they dug up the lot. So I guess that is progress.

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They also located the corners of the house, which feels so exciting to see the house placed on the lot. It feels more real than before. Just hoping 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…


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I have so much going on but nothing of significance to write about.

I 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 nachos.

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I swear 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?!?!

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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!

  1. Layer them and bake them 2x. This allows the cheese to melt evenly throughout without burning the top chips.
  2. Use refried beans. They have a better, more consistent soft texture compared to whole black beans.
  3. 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.
  4. Divide toppings up. I don’t like olives (at all!) but it doesn’t mean my husband should be deprived. So we put black olives on half for him.

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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

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Qucik Sheet Pan Nachos

Makes 4 servings


  • 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
  • toppings: cilantro, sour cream, chopped tomatoes, diced onion


  1. In a skillet, cook the ground meat with the taco seasoning and water. Break up the meat into very small pieces.
  2. Arrange half your chips on a rimmed sheet pan.
  3. Warm the refried beans in the microwave. (This makes it easier to dollop on the chips.)
  4. Dollop half of the beans to the chips. Then sprinkle half the ground meat, jalapenos, olives, and cheese on the chips.
  5. Place under the broiler for a few minutes to melt the cheese.
  6. Layer the rest of the chips on. Then top with the remaining beans, meat, jalapenos, olives, and cheese.
  7. Return to the broiler to melt the new cheese. This will only take a few minutes.
  8. Top with salsa, sour cream, and other goodies you like. Enjoy!

One thought on “Quick Sheet Pan Nachos

  1. Tony Spasiano says:

    These are great as a snack or part of a main meal. They were delicious. I need to pick out the jalapenos. When I was younger my stomach could handle them. Not so much anymore.


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