The other day a friend was saying she is so disappointed that there are no places around us where you can get really good nachos. It seems like they used to be on every menu and now they are nowhere to be found. I started thinking about it and decided she was 100% right. I guess the only alternative would be for us is to perfect them at home. I found this sheet pan nacho recipe and it really sounded perfect. I altered the recipe to add the shredded lettuce but you really do not need it. It sometimes can tend to get soggy. Other than that I think this recipe is so easy and looks so good. It will definitely become a summer staple. The entire tray is filling enough for a meal on a hot day! Bon Appetit!
Adapted from Cooking Professionally
• 1 pound ground beef, cooked (can be made meatless as well)
12 ounces salted tortilla chips 1/2 cup cooked pinto beans, drained (either homemade or canned)
1/4 cup red salsa
1/4 cup chopped white onion
1/8 cup green onion
3 cups Oaxaca cheese, grated or shredded•
1/3 cup sour cream
1 Roma tomato, finely chopped
3 tablespoons cilantro, roughly chopped•
1 avocado, cubed or sliced
In a large skillet over medium-high heat, cook the ground beef until no pink remains. (If you are using the meat otherwise skip this step)
Begin by preheating the oven to 400 degrees F.Step 3
Lightly grease a rimmed baking sheet and layer with 3/4 of the tortilla chips, ground beef, beans, salsa, white onion, green onion, and 1 cup of the Oaxaca cheese.
Then, add the remaining chips to the top, and sprinkle with 2 cups of cheese.
Bake in the oven for 8-10 minutes, or until the cheese has melted.
Top with sour cream, tomatoes, cilantro, avocado, and whatever toppings you desire!