Quick & Easy Nachos
Easy, fast, and delicious, Nachos is a weeknight winner and as healthy as you choose. Use up some leftovers and add the toppings you like for a quick dinner that won't disappoint. If you have picky eaters, make it a build your own with toppings on the side.
Equipment
- Half Sheet pan (18" x 13" rimmed sheet pan)
Ingredients
- ½ bag tortilla chips
- 1 tbsp vegetable or olive oil
- ½ onion, diced
- 1 4oz can diced green chilies or jalapenos
- ½ lb. leftover meat - steak, taco meat, chicken
- 2 tbsp taco seasoning
- ¼ cup water
- 2 cups cheese - cheddar, pepper jack, or a mix
- 1 tomato, diced
- ½ can black beans drained and rinsed
- ¼ cup sour cream
- 3 green onions, sliced
- ¼ cup cilantro
- pickled jalapenos
- hot sauce or salsa
Instructions
- Adjust oven rack to 6-8" below the broiler and heat oven broiler to high
- Pour a generous, even layer of tortilla chips on sheet pan
- Sprinkle about ⅔ of the cheese over chips evenly
- Heat a medium skillet with oil and sauté ½ of the diced onion, add green chilies, meat, taco seasoning, and water, heat thoroughly
- While meat mixture is warming, place sheet pan in the oven under the broiler and melt cheese until it starts to bubble, 2-3 minutes
- Take the pan out of the oven, dollop meat mixture evenly over cheese topped chips and add the rest of the cheese
- Place the pan back in the oven to melt the top layer of cheese until it gets bubbly and edges of the chips start to brown
- Remove from oven, add remaining desired toppings and serve immediately
Notes
If you prefer ribbons of sour cream to dollops and you don't have a squeeze bottle, put sour cream in a snack size zip top bag and snip one corner from the bottom of the bag. Squeeze sour cream in ribbons over nachos.