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Kayla Cornish

Ooey Gooey Sheet Pan Nachos

Looking for a fun and whimsical for your Sabbath or your next hosting occasion? This recipe is easy, fast and delicious to feed a crowd. And the best part? You can make it completely customizable with whatever you have in your fridge. This is a classic you will be sure to keep on your rotating menu.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 6 people
Ingredients Equipment Method

Ingredients
  

Base Ingredients
  • 20 oz Tortilla Chips
  • 1 can Black Beans
  • 1 can Corn Could also use fresh or frozen
  • 1 lb Taco Meat Ground beef, shredded chicken or steak
  • 8 oz Shredded Cheese Queso Chihuahua, Mozzarella, Colby or Mexican Blend
Topping Ideas
  • Salsa
  • Nacho/Queso Cheese
  • Guacomole
  • Lettuce lettuce
  • Tomatoes chopped
  • Fresh Cilantro chopped
  • Jalepenos chopped
  • Sour Cream We prefer Mexican or El Salvadorian style
  • Queso Fresco crumbled

Equipment

  • 11 x 17 Pan
  • Foil

Method
 

  1. Preheat the Oven to 400°F
  2. Place foil on a large baking sheet (like an 11 x 17 Jelly Roll pan) and coat lightly with non-stick cooking spray.
  3. Spread out tortilla chips on the pan. Sprinkle taco meat, black beans, corn, and shredded cheese over the chips.
  4. Bake for 6-8 minutes (or until the cheese is melted and toppings are heated).
  5. Top the nachos with all of your desired toppings.
  6. Plop it in the middle of the table and let everyone dig in!