I wasn’t sure about this week’s recipe for a lot of reasons.
First, are they nachos or chilaquiles? Second, I wasn’t following any real recipe, so I had no idea the amounts to use or how long to bake it. And that meant I had no idea if it would turn out well.
So, it was a good thing I decided to try it out on some friends.
As for the name, eh, whatever.
Fortunately, it was too easy to fail, and they turned out great. Frankly, I think part of the reason there’s no recipe for sheet pan nachos — or no need for one anyway — is it’s all about what you like best. I even saved a little side to be onion-free so my onion-hating friend could still enjoy this snack.
That means that while I will lay out below what I did to make this treat for friends, there’s no reason you have to do the same thing. For instance, I used fake beef seasoned with taco seasoning, but you could use shredded chicken or skip the meat altogether.
I’d say the recipe below offers a good guide on how much of each item to add, but again, maybe you don’t like cheese as much as me or you’re another onion-hater. So, you do you, but in case you have the same tastes as me, here’s what I did:
- 1 (15 oz) party-size bag tortilla chips
- 1 lb. prepared and seasoned taco meat (1 lb. meat of your choice and 1 package of taco seasoning of your choice)
- 1 onion, diced
- 1 green pepper, diced
- 2 (15 oz) cans black refried beans
- 1 (16 oz) jar salsa
- 3 c. shredded Mexican cheese.
Heat oven to 350 degrees. Meanwhile, spread the tortilla chips onto a large sheet pan with sides (about 15 ½ x 12 inches). Full disclosure, I reserved some of the chips so I could use those to scoop up any extra food left behind, but you can spread them all.
Top with the beans, meat, peppers and onions, salsa, and finally top with the cheese.
Bake for 15 to 20 minutes, until the cheese is melted and the other ingredients are warm. Let cool slightly and enjoy with friends!