thepioneerwoman5.0
Sheet Pan Nachos
Sheet pan nachos are a game day hit! This snack recipe is topped with taco-seasoned ground beef, quick pickled shallots, cheese, beans, and all the fixings.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
- ●skillet
- ●wooden spoon
- ●oven
📝 Preparation Steps
1
For the quick-pickled shallots: Place the shallots in a mason jar. In a small saucepan, heat the vinegar, honey, crushed red pepper flakes, and 1/4 cup water until it comes to a gentle simmer. Pour the liquid over the shallots and allow to sit 15 to ⏱️ 30 minutes.
2
For the taco meat: In a medium skillet, heat the oil over medium-high heat. Add the beef and sprinkle with the taco seasoning. Cook the beef, breaking it up with a wooden spoon, until almost cooked through, 3 to ⏱️ 4 minutes. Add ⅓ cup water, scraping the bottom of the skillet as needed. Remove the pan from the heat and set aside.
3
For the nachos: Preheat the oven to 425°F. Arrange the tortilla chips on a sheet pan. Top with the pepper jack and cheddar, and bake until the cheeses are melted and the chips have slightly golden edges, 4 to ⏱️ 6 minutes. Remove the sheet pan from the oven, and top the chips with the taco meat, beans, pico de gallo, sour cream, cotija, cilantro, quick-pickled shallots, and hot sauce.
tortilla chips1 (12-oz.) bagHot sauce, to taste
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...