I call this nachos recipe my weeknight rescue. We spread chips on a hot pan, spoon on seasoned meat or beans, shower on cheese, and slide it into the oven. Heat kisses every chip and nothing sogs out. The edges turn crisp and the middle stays gooey. Everyone grabs a corner and we raid the topping bowls. It feels casual and still a little special. Craving a sheet pan nachos recipe that feeds a crowd fast This nachos supreme recipe does that. I keep a bag of chips, a jar of salsa, and a block of cheese ready. If I have leftover chicken, I use it. If not, I brown beef. Some nights we keep it simple with beans for a nachos recipe vegetarian. No strict rules here. Just hot chips and melty cheese. If you love sheet pan recipes you will like this one. Try the beef nachos recipe when game night rolls in. Try the quick swap from the pan to shredded thighs for sheet pan chicken recipes for a lighter spin. Either way the tray lands on the table and vanishes. That always makes me smile.
Table of Contents
- 1) Key Takeaways
- 2) Easy Sheet Pan Nachos Supreme Recipe
- 3) Ingredients for Sheet Pan Nachos Supreme
- 4) How to Make Sheet Pan Nachos Supreme
- 5) Tips for Making Sheet Pan Nachos Supreme
- 6) Making Sheet Pan Nachos Supreme Ahead of Time
- 7) Storing Leftover Sheet Pan Nachos Supreme
- 8) Try these Appetizers next
- 9) Sheet Pan Nachos Supreme
- 10) Nutrition
1) Key Takeaways
I keep this tray meal simple and fast. Chips meet heat. Cheese melts clean. Toppings stay bright. The method fits busy nights and game days. It scales for two or ten.
Flex rules. Use beef beans or chicken. Go mild or spicy. Try a nachos recipe vegetarian and still get crunch. Swap toppings to match what sits in your fridge.
Cleanup stays light. One sheet pan lines with foil and exits the sink with a smile. I am Linda from Cook Daily Recipe at CookDailyRecipes dot com and this is how we feed people without fuss.
2) Easy Sheet Pan Nachos Supreme Recipe
I reach for this nachos recipe on nights that run long. I say it again. This nachos recipe saves dinner and keeps the mood warm. Chips spread on a hot pan. Cheese lands close. Heat works fast. We eat sooner than we planned.
The best nachos recipe does not drown the chips. I keep layers thin so edges crisp and centers stay gooey. I write this from my kitchen at Cook Daily Recipe and I test it with kids and friends. Plates go quiet. That tells the truth.
For fans of sheet pan recipes this tray hits sweet spots. Want meat. Use beef nachos recipe with cumin and garlic. Want light. Use beans and bright salsa. Want a change. Pull from shredded thighs and you get a nod to sheet pan chicken recipes.
3) Ingredients for Sheet Pan Nachos Supreme
Tortilla chips I buy a sturdy bag so each chip holds heat and weight. Thin chips fold. Thick chips snap and carry toppings without sag.
Cheese I grate cheddar or Monterey Jack. Fresh shreds melt smooth and cling to chips. A little goes far. I skip pre shredded when I can.
Protein I rotate ground beef shredded chicken or seasoned black beans. Each works and each brings its own mood. Beef feels hearty. Chicken feels light. Beans feel calm and fit a nachos recipe vegetarian plan.
Taco seasoning I use a small spoon of chili cumin and oregano. Heat stays friendly and the pan smells warm. Packets work in a pinch.
Fresh toppers Diced tomato sliced scallion and cilantro keep bites bright. Pickled jalapeno adds kick. Olives add a salty edge. Lime wakes everything up.
Extras I keep salsa sour cream and guacamole at the table. Each person builds a plate and finds a mix that suits.
4) How to Make Sheet Pan Nachos Supreme
Step one heat and prep Set the oven hot. Line a rimmed pan with foil. Spread chips in a loose layer. Keep space so heat reaches each piece.
Step two cook the topping Warm a skillet. Brown beef or warm beans or shred cooked chicken. Dust with seasoning and a splash of water. Stir until coated and steamy.
Step three layer with care Spoon topping across the chips. Scatter cheese so it touches many chips. Thin layers help crunch and melt at the same time.
Step four bake and finish Slide the pan in. Pull it when cheese looks glossy. Add tomato scallion cilantro and jalapeno. Serve with salsa and sour cream.
5) Tips for Making Sheet Pan Nachos Supreme
Keep chips in a single layer. Stacks trap steam. Spread makes crunch. A small second pan beats a tall pile on one.
Warm the topping in the skillet before it meets the chips. Cold meat chills the tray and steals melt time. Hot topping helps cheese fuse in seconds.
Pick bold cheese. Freshly grated cheddar melts and tastes clean. For a homemade nachos recipe twist add a few dots of queso after baking and watch smiles spread.
6) Making Sheet Pan Nachos Supreme Ahead of Time
I make the topping in the morning. It cools and waits in the fridge. The chips stay in the bag. The cheese sits grated in a small box.
At dinner I heat the skillet and bring the topping back to hot. I spread chips. I scatter meat or beans. I add cheese and slide the tray in. The edge lift and the center pulls. The kitchen smells like a party.
For an easy nachos recipe plan write a note. Do not sauce the tray early. Wet toppings sit on the table instead. People can add them at the plate and the chips keep their crunch.
7) Storing Leftover Sheet Pan Nachos Supreme
Leftovers rarely happen. When they do I scrape chips and topping into a box. I keep salsa and sour cream in their own cups so nothing softens the rest.
For reheating I spread the mix on a pan and place it in a warm oven. The chips crisp again and the cheese softens. A squeeze of lime brings it back to life.
Short keywords fit here. Nachos sits fine on a second day. Sheet pan nachos tastes best hot. Supreme nachos makes a fast lunch when school runs late.
8) Try these Appetizers next
9) Sheet Pan Nachos Supreme
Sheet Pan Nachos Supreme nachos recipe
Ingredients
For the Meat or Bean Topping
- 1 tablespoon olive oil
- 1 small shallot or half a small onion finely chopped
- 2 cloves garlic minced
- 1 lb ground beef or 2 cups cooked shredded chicken or 2 cups cooked black beans
- 1 packet taco seasoning or 2 tablespoons homemade blend
- 1/4 cup water
- Salt and pepper to taste
For Assembly
- 1 large bag tortilla chips about 9 to 10 oz
- 1 to 1 1/2 cups warm nacho cheese sauce homemade or store bought
- 1 cup shredded Monterey Jack or cheddar
- 2 vine tomatoes seeds removed and diced
- 3 scallions thinly sliced
- 3/4 cup sour cream
Optional Toppings
- 1 jalapeño thinly sliced
- 1/2 cup pickled jalapeños
- 1/4 cup sliced black olives
- Fresh cilantro leaves
- Salsa for serving
- Guacamole for serving
- Corn kernels or canned corn drained
Instructions
Cook the Topping
- Heat the oil in a skillet over medium heat. Add the shallot and cook until soft.
- Stir in the garlic. Add the ground beef or the chicken or the beans.
- Sprinkle the taco seasoning over the pan and pour in the water. Cook until the meat browns or the beans are hot.
- Taste and add a pinch of salt and pepper.
Assemble and Bake
- Heat the oven to 400°F 205°C. Line a rimmed sheet pan with foil for easy cleanup.
- Spread the chips in an even layer. Spoon the warm topping across the chips.
- Drizzle or dollop the nacho cheese sauce over the topping. Scatter the shredded cheese on top.
- Bake until the cheese melts and the chips at the edges crisp up 8 to 10 minutes.
Finish and Serve
- Top with tomatoes and scallions. Add jalapeños olives and cilantro if you like.
- Dot the tray with sour cream. Serve hot with salsa and guacamole.
10) Nutrition
Serving size one sixth of the tray. About four hundred thirty calories. About three grams sugar. About seven hundred fifty milligrams sodium. About twenty four grams fat with nine grams saturated. About thirty eight grams carbs with four grams fiber. About seventeen grams protein. These numbers shift with toppings and cheese amounts.
This post comes from Linda at Cook Daily Recipe. Find more ideas at CookDailyRecipes dot com. For long tail flavor notes see sheet pan nachos recipe and nachos supreme recipe and nachos recipe vegetarian in the sections above.
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