It’s that time of year when busy back-to-school schedules can make family dinner hard to pull off. But thanks to super easy recipes like these sheet-pan nachos, you can be ready to capitalize on that small window when everyone is in the house at the same time. You can even prep the meat in advance so all that is left to do is assemble and bake before bringing it to the table.
These sheet-pan nachos are the quickest hearty weeknight dinner or the perfect cornerstone to any football buffet, because they feed a crowd and they look spectacular. They also make a great after-school snack for those impromptu group playdates. This recipe is gluten free and incorporates protein, dairy, fiber, and healthy fats. Obviously, you can doctor them to your family’s liking and make any substitutions necessary. For instance, you can use rotisserie chicken instead of ground beef, or hold the meat altogether. You can use pickled and/or fresh jalapeños (I use both), or swap out the pinto beans for black beans — you get the idea.
And who doesn’t love finger food? Your kids will love eating dinner with their hands. They can also help assemble the nachos, which is an excellent opportunity to get them involved in cooking. Many hands make light work.
I kept this recipe on repeat when I had a house full of kids, because it is not only easy and nutritious, but it’s made with kitchen staples that I always had on hand. Stock your pantry with a variety of canned beans and tortilla chips and your fridge with cilantro, avocados, onions, tomatoes, a variety of cheeses, sour cream, pickled jalapeños, and proteins, and you’ll always be minutes away from a great dinner.
In these hectic times, it may be more important than ever to make family dinner a priority. Make the table a screen-free zone, talk about your days and learn to listen to one another. The kids will remember these gatherings even if in the moment they seem ho-hum. Even if family dinner does not happen as often as you would like, it counts if the kids see you making the effort.
Sheet Pan Nachos
Ingredients
1 pound ground beef, cooked
4 Tablespoons taco seasoning
1 large bag salted tortilla chips
1 can pinto or black beans, drained
¼ cup red salsa
¼ cup chopped red onion
¼ cup green onion
3 cups sharp cheddar cheese, grated or shredded
½ cup sour cream
1 Roma tomato, finely chopped
3 Tablespoons cilantro, roughly chopped
1 avocado, cubed
1 sliced jalapeño
¼ cup pickled jalapeños
Directions
In a large skillet over medium-high heat, cook the ground beef until no pink remains. Drain and add taco seasoning along with 4 tablespoons of water. Season with salt and pepper.
Preheat the oven to 400°F. Lightly grease a rimmed baking sheet and layer with ¾ of the tortilla chips, ground beef, beans, salsa, white and green onions, and 1 cup of the cheese. Then layer the remaining chips and sprinkle with the remaining cheese. Bake in the oven for 8-10 minutes, or until the cheese has melted.
Top with dollops of sour cream, guacamole, tomatoes, cilantro, avocado and any other toppings of your liking.
