sheet pan nachos

<p>Dumpster fire nachos are a great way to celebrate all trash fires in life: with chips, seasoned beef, cheese, and more. Topping it all off is a green fire sauce to burn your tongue about as bad as the year has burned you.</p>

Dumpster Fire Nachos

jalapeños

garlic

cilantro

tsp salt

tsp white vinegar

TB tequila

vegetable oil

avocados

pico de gallo

garlic powder

TB lemon or lime juice

salt

tortilla chips (approximate)

refried beans

beef

TB taco seasoning

water

oz cheddar cheese,

pico de gallo (approximate)

sour cream

mixing bowl

plastic wrap

saucepan

skillet

high powered blender OR combo food processor and stick blender

cookie scoop (optional)

(optional)

Set oven to broil, and place the jalapeños on a sheet pan. Broil 10-12 minutes, flipping once or twice to get all sides blistered. Immediately remove them to a mixing bowl and cover tightly with plastic wrap. Steam for 10 minutes.

Broil the garlic 4-5 minutes, or until fragrant and not browned.

Remove the skins from the jalapeños (the more they blister and steam the easier they are to peel), discard the stems and either 1: remove ALL seeds for a mild sauce 2: remove seeds from half of them for a moderately spicy sauce or 3: keep all the seeds for a very spicy sauce.

Place the jalapeños, garlic, cilantro, salt, vinegar and tequila in a high powered blender and blend while slowly pouring the oil in a steady stream. Continue blending for another 30 seconds or until the sauce is smooth and no lumps remain.

If using a food processor and stick blender, process the jalapeños, garlic and cilantro first then transfer it to a narrow container (take out soup containers, mason jar, giant cup, anything that will just fit the mouth of your stick blender). Add the salt, vinegar and tequila and start blending. With the blender still in the cup, gently pour in the oil on top and continue blending with the stick touching the bottom of your container, slightly pulling it up every few seconds to suck in more oil. You&#8217;ll know it&#8217;s done when the sauce is smooth and emulsified.

Transfer the sauce to an airtight container and store it in the fridge (I like using condiment bottles).

Fire Sauce:

Peel and pit the avocados, place them in a bowl and mash with a potato masher to your desired consistency. Add the pico de gallo, garlic powder, lemon or lime juice, stir and then add salt to taste. Set aside with a sheet of plastic wrap pressed to the surface.

Guacamole:

Warm the refried beans in a small saucepan set to medium-low.

In a large skillet, brown the ground beef, drain it, return the beef to the skillet and then season with 1 1/2 TB taco seasoning. Pour in 1/2 cup water, stir and simmer 20 minutes on low.

Spread out your chips on a large sheet pan or individual cast iron skillets (I used 4 of these skillets). Top with spoonfuls of the beans and seasoned ground beef, then cover it all with shredded cheddar cheese. Bake 10-12 minutes, or until the edges of the chips are lightly browned and the cheese is melty.

Using a spoon or my favorite, a cookie scoop, drop 1 spoonful of sour cream and two of the guacamole on each skillet. Garnish with pico de gallo and a healthy drizzle of the fire sauce. Enjoy warm.

Nachos:

Sheet Pan Nachos are a simple and easy appetizer recipe and also make a great quick weeknight dinner. These beef nachos are loaded with beef, vegetables and cheese for a delicious and easy meal.

Sheet Pan Nachos

corn tortilla chips

taco seasoning

salsa

black beans

roma tomato, diced

red onion

jalapeno, diced

corn

cheddar cheese

toppings: avocado, cilantro, sour cream

Preheat the oven to 400 degrees.

Add the ground beef to a skillet and...

Add the ground beef to a skillet and sook until brown. Add the taco seasoning and mix to combine.

Pour 1/2 a bag of corn tortilla chips...

Pour 1/2 a bag of corn tortilla chips onto a sheet pan.

Pour the salsa on top of the chips.

Sprinkle with 1/2 cup of cheese.

Add the ground beef and beans on top...

Add the ground beef and beans on top of the salsa.

Sprinkle the red onion, jalapeno and corn evenly...

Sprinkle the red onion, jalapeno and corn evenly over the chips.

Top with the remaining cheese.

Place the sheet pan in the oven and...

Place the sheet pan in the oven and cook for 10-15 minutes or until the cheese is melted.

Remove from the oven and enjoy.

Loaded with pantry friendly black beans and sweet corn. Mix and match your favorite nacho toppings for a quick meal the whole family will love.

Loaded Sheet Pan Nachos

oz Tortilla Chips

Black beans (drained and rinsed)

Corn (drained)

oz Shredded Mexican Cheese, (more as needed)

Cherry Tomatoes, (cut

Jalapeno, (sliced)

Sliced Olives (garnish)

Cilantro

Salsa

Guacamole

Sour Cream

Preheat oven to 350 degrees. Spray 18x13 baking sheet with non stick cooking spray.

Layer half of tortilla chips on sheet pan and top with 1/2 of black beans, 1/2 of corn, and 1/2 of cheese. Top with remaining tortilla chips, black beans, and corn. Add tomatoes, jalapenos and cheese.

Bake for about 15 minutes, or until cheese is melted and nachos are heated through. Serve with salsa, guacamole and sour cream.

These Buffalo Chicken Nachos are so easy to make and are sure to be a crowdpleaser!

Buffalo Chicken Nachos

olive oil

chicken breast

Salt and pepper (to taste)

buffalo sauce

ranch dressing

Corn tortilla chips (10-15 ounces)

colby jack cheese

onions

Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil (optional)

In a large saute pan, heat olive oil over medium heat. Add in chicken, sprinkle with salt and pepper, and cook until no longer pink, about 10-12 minutes. Remove from pan and shred chicken.

Add shredded chicken back into saute pan and stir in buffalo sauce and ranch dressing. Let simmer for 1-2 minutes.

On a baking sheet, add a layer of the corn tortilla chips. Top evenly with the shredded chicken and shredded cheese. Bake for 5-7 minutes, until cheese is melted through.

Top with green onions and serve warm!

Loaded Sheet Pan Beef Nachos are a quick and easy way to feed a hungry crowd and perfect Game Day food. Sheet pan nachos loaded with melted cheese, jalapenos, black beans, red onions, tomatoes and jalapeno sour cream and oven baked to perfection.

Loaded Sheet Pan Beef Nachos

packet of taco seasoning

onion powder

tortilla chips

nacho cheese sauce

black olives

jalapeno, jarred

black beans,

cherry tomatoes, quartered

red onions,

shredded cheese

jalapeno, thin sliced

Start by preheating oven to 400 degrees and lightly spraying a large baking pan with non-stick spray. Set aside.

In a large skillet, brown ground beef until no longer pink, about 4-5 minutes. Drain grease and return beef to the pan. Add in taco seasoning, garlic powder and onion powder along with a dash of salt and 1/3 cup of water. Stir to combine and cook for 2-3 minutes.

Lay tortilla chips out in an even and singular layer on the sheet pan. Top chips with the ground beef, then a layer of nacho cheese sauce. Add a layer of black beans then sliced jalapeno, olives, diced tomato, red onions. Top off nachos with shredded cheese and sliced fresh jalapeno.

Bake for 5-10 minutes or until cheese has melted. Serve topped with sour cream, salsa or jalapeno sour cream (quick recipe below).

This delicious Mexican inspired keto nachos recipe is made with pork rinds instead of corn chips. They are quick and easy to make with just 2g net carbs, and super tasty.

Keto Nachos (2g Carbs)

Olive Oil

½ Red Onion (diced)

Basic Ground Beef

Taco Seasoning

Keto Enchilada Sauce

Salt (to taste)

Pepper (to taste)

Pork Rinds

Cheddar Cheese (shredded)

Black Olives (sliced)

Tomato (diced)

Scallion (sliced)

Heat

Place a nonstick frying pan over high heat.

Saute

Add the 1 tablespoon Olive Oil and half of the ½ Red Onion, saute for 1 minute.

Add the 7 ounces Basic Ground Beef, saute until brown before adding the 2 teaspoons Taco Seasoning, and mix well.

Season

Saute for another minute before adding the ⅓ cup Keto Enchilada Sauce. Add Salt and Pepper to taste and mix well.

Remove

Preheat

Preheat your broiler/grill to high or around 200c/390F.

Spray a sheet pan with olive oil and evenly spread out your 3 ounces Pork Rinds.

Spoon

Gently spoon over the ground beef mixture and sprinkle over the ½ cup Cheddar Cheese.

Grill

Broil/Grill until the cheese is melted and bubbling - about 5-8 minutes.

Topping

Sprinkle over the remaining diced onion, along with the ¼ cup Black Olives, 4 tablespoons Tomato, and 1 Scallion. To make fancy stripes with your ¼ cup Sour Cream, add it to a sandwich bag, snip off the corner and pipe it over your nachos.

Serve

https://www.youtube.com/watch?v=Az4V0s-9e8U

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Free recipe card: https://www.myketokitchen.com/keto-recipes/keto-sheet-pan-nachos/ 

Video 2 in our Budget Keto Ground Beef recipe is series is this Keto Nachos Recipe.

Keto Nachos Low-Carb Ingredients:

- 1 tablespoon of Olive Oil
- ½ Red Onion, diced
- 8 ounces of Basic Ground Beef -  https://youtu.be/xW62wyuDQ-s
- 2 teaspoons of Taco Seasoning - https://amzn.to/3aMMkle
- ⅓ cup of Keto Enchilada Sauce -  https://www.myketokitchen.com/keto-recipes/low-carb-enchilada-sauce/
- Salt, to taste
- Pepper, to taste
- 3 ounces of Pork Rinds -  https://amzn.to/2VizKnp
- ½ cup of Cheddar Cheese, shredded
- ¼ cup of Black Olives, sliced
- 4 tablespoons of Tomato, diced
- 1 Scallion, sliced
- ¼ cup of Sour Cream

Very affordable and a super tasty. You can add whatever low carb toppings tickle your fancy.

If you love our recipes and want us to make more tasty keto recipes please like our videos and subscribe to our channel.

For thousands more low-carb Keto Recipes visit our website: https://www.myketokitchen.com/

About My Keto Kitchen
My Keto Kitchen takes everyday meals and turns them into easy to make low-carb recipes for people on the ketogenic diet. 

Most of our recipes are suitable for Paleo and are Gluten-Free also.

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Keto Nachos Recipe - Mexican Sheet Pan Ground Beef - Low-Carb Budget Meals (Video 2)

Super easy vegan sheet pan nachos with melty cheese, beans, corn, and all of the toppings you desire! Enjoy for lunch, dinner, or as a snack!

Vegan Sheet Pan Nachos

vegan cheddar

corn (drained and rinsed)

pack taco seasoning

tsp oil

tomatoes (chopped)

onion

jalapenos (sliced)

parsley or cilantro

vegan nacho cheese sauce

Pre-heat oven to 400 degrees Fahrenheit.

Spread the tortillas out on a large baking sheet.

Sprinkle with shredded cheese.

In a bowl, mix together the black beans, corn, taco seasoning and oil.

Spread the black beans and corn out over the chips and cheese.

Bake for 8-10 minutes, or until the cheese is melted.

Add on the toppings of your choice!

Enjoy warm!

i just want to say that i love how you give your audience a chance to show off their creations! It's like a public online kitchen, really cool. lovin' it Karissa!

Top 7 sheet pan nachos recipes from across the web

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Top Tags

Dumpster Fire Nachos

Sheet Pan Nachos

Loaded Sheet Pan Nachos

Buffalo Chicken Nachos

Loaded Sheet Pan Beef Nachos

Keto Nachos (2g Carbs)

Vegan Sheet Pan Nachos

Top 7 sheet pan nachos recipes from across the web

The most viewed sheet pan nachos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dumpster Fire Nachos

Sheet Pan Nachos

Loaded Sheet Pan Nachos

Buffalo Chicken Nachos

Loaded Sheet Pan Beef Nachos

Keto Nachos (2g Carbs)

Vegan Sheet Pan Nachos

The most viewed sheet pan nachos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine