Loaded Family-Style Sheet-Pan Meat Nachos
These meat nachos make the perfect supper-in-a-pan that’s fun, kid-friendly and delicious!
In the summer, my grill is continuously in use. But sometimes I know I won’t be around at suppertime, so I want something that I can make ahead of time. I feel like that’s the one “con” of grilling: It needs to be served right away. Keeping hot dogs and hamburgers “warm” doesn’t really do the trick.
On nights like that, I will sometimes make meat nachos. It’s a fun, kid-friendly supper that everyone loves. Either I serve it on a huge board (actually a cookie sheet — but more about that later!) or I put all the components in a bunch of little dishes and make a buffet going down the middle of my supper table and let everyone build their own. You can prepare all the components early in the day and prepare the nachos right before serving (just heat the meat up covered in a pan on 350 for about 20 minutes).
For years, I never made nachos because any nacho recipe that you google is made with cheese. But then l I realized you can make delicious meat nachos without cheese! (Yes, I know there are many vegan cheeses out there, but I am not a fan of them.) Now that I started making them, I love the blend of all the flavors. The crunch of the tortilla chips with the hot, saucy meat crumble together with the creamy avocado and crisp vegetables is just the best combination!
The first time I made this, I pictured the nachos arranged on a beautiful wooden board and me carrying it to the table with my family oohing and ahhing over it. But I quickly realized I did not have a board large enough. Also, all the big boards I’d seen didn’t have a lip, and I was nervous that everything would fall off and make a mess. I was circling my kitchen, trying to figure out what I could use, when I spied a cookie sheet sitting there. At first I dismissed the idea, thinking it wasn’t “aesthetic” enough, but then I thought — who cares? I lined it with parchment paper, filled it with nachos and my family was thrilled! Do you think it mattered to them that there was no “trendy” wooden board? Of course not!
For these nachos, I use regular ground beef, but you can also use Impossible meat (in which case you can use cheese too!), lean ground beef or ground chicken.
Toasting the tortilla chips really makes a big difference, but if you are pressed for time or don’t have the patience, you can skip this step.
My family loves extra heat, but you can feel free to skip the jalapeno if you think it will be too much for your family, or take the seeds out to make it less spicy. Plus, you can add any other vegetables or fun stuff you think your family will like!
If you enjoy easy ground meat suppers, you will love my flavorful and robust beef chili.
Loaded Sheet-Pan Meat Nachos
Ingredients
Meat:
- 1 tsp oil
- 1 lb. ground beef
- 1 tablespoon hot sauce
- 2 tsp Union Spice Blends Mediterranean Blend*
Nachos:
- Tortilla chips
- 1 jalapeño, finely chopped
- 1 Roma tomato, finely chopped
- 1/4 red onion, finely chopped
- 1 avocado, smashed, tossed with some lime juice
- Spicy mayo, for drizzling
Instructions
- In a pan, heat oil and brown the meat over medium-high flame, while breaking up the meat.
- Add hot sauce and spice blend. Reduce heat to low and simmer for about 10 minutes, until cooked through and slightly thickened.
- To assemble, arrange chips on a cookie sheet to cover and toast for 6 minutes on 350℉.
- Arrange cooked meat, chopped vegetables, and mashed avocado over the chips.
- Drizzle with spicy mayo before serving.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/loaded-family-style-sheet-pan-meat-nachos/
