Nachos are another great appetizer/entree that I enjoy eating at restaurants, and I can't recall ever having bad nachos (thank god). But I'm not talking about chips and salsa, or chips and queso, no no. I am talking chips layered with tomatoes, onions, peppers, cheese, chicken, and sour cream. It is *chef's kiss, and I am already drooling just describing it!
Loaded nachos are a year-round treat, and with how quickly they can be assembled, thats why I love making it during Ramadan. It's fulfilling, it can be shared with everyone, and you'll be licking your fingers by the end.
I modify ingredients based on what I like, so for my nachos, I swapped shredded chicken for ground beef. I also add enchilada sauce to add a bit more of a kick of spice.
On with the show!
Loaded sheet pan Nachos
Prep time: 20 mins Cook time: 10 mins
Ingredients:
1 pound ground beef
1/2 packet of taco seasoning
1 spoon garlic paste
1 can of black beans
1 tomato, finely diced
4-5 green onion pieces, finely diced
1 jalapeno, diced
1 1/2 cups of shredded cheese, cheese of your choice
3 tablespoons of Enchilada Sauce
1 bag of tortilla chips
1 lime
Sour Cream, as needed
Guacamole, as needed
Steps:
Preheat your oven to 375 degrees. Line a pan with aluminum foil, and lightly spray with cooking spray.
Place a pan on medium heat, and add oil and the garlic paste. Once warm, add your ground beef and cook until no longer pink, 5-10 mins. Add your taco seasoning and mix until well combined. Turn the stove off, while you move on to cutting your vegetables.
Cut your onions, jalapeno, and tomatoes and place off to the side.
Began assembling the nachos, by adding a layer of chips to the tray, and topping it with enough cheese that covers the chips. Then add your black beans, and ground beef, and top off with cheese again.
Bake for 10 mins, or until the cheese has melted.
Remove the tray from the oven, and then add all your toppings. Squeeze a dash of lime juice onto the chips, then add your enchilada sauce and sour cream. Serve immediately.
Bon Appetite!
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