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Loaded Nachos

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Servings: 4
Course: Appetizer
Cuisine: American, Tex-Mex
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Sheet pan nachos loaded with everything. Layer the cheese between every level. That's the secret. Midrats nachos — the 2 AM miracle in the submarine galley. Leftover whatever, melted cheese, and chips
Mike

Ingredients  

  • 1 large bag tortilla chips (thick
  • restaurant-style)
  • 3 cups shredded Mexican blend cheese
  • 1 pound seasoned ground beef (from taco night leftovers) or pulled pork
  • 1 can black beans (drained)
  • pickled jalapeños
  • diced tomato
  • sour cream
  • guacamole
  • fresh cilantro
  • lime wedges

Method
 

  1. Preheat oven to 400°F (or use the broiler). Line a large sheet pan with foil for easy cleanup. Build the layers as described above. Bake for 8-10 minutes until the cheese is completely melted and bubbly, or broil for 3-4 minutes (watch closely — broiler goes from melted to burnt fast).
  2. Remove from oven. Add cold toppings: sour cream, guacamole, diced tomato, cilantro, lime juice. These go on after baking so they stay fresh and don't wilt.
  3. Serve directly from the sheet pan. Eat immediately — nachos wait for nobody.