Sheet Pan Chili Cheese Nachos
Sheet Pan Chili Cheese Nachos
Ingredients
For the Chili-Cheese Topping
- 1 pound ground beef, 80/20 lean
- 1 1/2 tablespoons taco seasoning
- 1 tablespoon ranch seasoning
- 1/2 cup water
- 15 ounces canned chili beans, undrained
- 10 ounces diced tomatoes with green chilies, undrained
- 1 1/2 cups cheddar cheese, shredded
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/4 cup pickled jalapeño slices, or more, to taste
For Serving
- 1 large bag tortilla chips
- 1/2 cup sour cream, for serving, optional
- 1/2 cup salsa, for serving, optional
- 2 tablespoons fresh cilantro, chopped, for garnish, optional
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon. Drain any excess grease.
⏱️ 7 min
- 3
Stir in the taco seasoning, ranch seasoning, and water. Bring to a simmer and cook for 2-3 minutes, or until the liquid has mostly evaporated and the beef is well coated.
⏱️ 5 min
- 4
Add the canned chili beans (undrained) and diced tomatoes with green chilies (undrained) to the beef mixture. Stir to combine and bring to a gentle simmer. Cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 5
Pour the chili mixture onto a large, rimmed baking sheet, spreading it evenly. Sprinkle the shredded cheddar cheese and Monterey Jack cheese over the chili. Top with the pickled jalapeño slices.
⏱️ 3 min
- 6
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly and the chili is heated through.
⏱️ 12 min•🌡️ 375
- 7
While the chili-cheese topping is baking, arrange a generous layer of tortilla chips on a large serving platter or tray.
⏱️ 2 min
- 8
Carefully remove the hot baking sheet from the oven. Using an oven mitt and a spatula, gently scrape and pour the entire chili-cheese topping directly onto the bed of tortilla chips, ensuring even distribution.
⏱️ 3 min
- 9
Serve immediately with optional sour cream, salsa, and fresh cilantro.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Chili Cheese Nachos
Ingredients
For the Chili-Cheese Topping
- 1 pound ground beef, 80/20 lean
- 1 1/2 tablespoons taco seasoning
- 1 tablespoon ranch seasoning
- 1/2 cup water
- 15 ounces canned chili beans, undrained
- 10 ounces diced tomatoes with green chilies, undrained
- 1 1/2 cups cheddar cheese, shredded
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/4 cup pickled jalapeño slices, or more, to taste
For Serving
- 1 large bag tortilla chips
- 1/2 cup sour cream, for serving, optional
- 1/2 cup salsa, for serving, optional
- 2 tablespoons fresh cilantro, chopped, for garnish, optional
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon. Drain any excess grease.
⏱️ 7 min - 3
Stir in the taco seasoning, ranch seasoning, and water. Bring to a simmer and cook for 2-3 minutes, or until the liquid has mostly evaporated and the beef is well coated.
⏱️ 5 min - 4
Add the canned chili beans (undrained) and diced tomatoes with green chilies (undrained) to the beef mixture. Stir to combine and bring to a gentle simmer. Cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 5
Pour the chili mixture onto a large, rimmed baking sheet, spreading it evenly. Sprinkle the shredded cheddar cheese and Monterey Jack cheese over the chili. Top with the pickled jalapeño slices.
⏱️ 3 min - 6
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly and the chili is heated through.
⏱️ 12 min•🌡️ 375 - 7
While the chili-cheese topping is baking, arrange a generous layer of tortilla chips on a large serving platter or tray.
⏱️ 2 min - 8
Carefully remove the hot baking sheet from the oven. Using an oven mitt and a spatula, gently scrape and pour the entire chili-cheese topping directly onto the bed of tortilla chips, ensuring even distribution.
⏱️ 3 min - 9
Serve immediately with optional sour cream, salsa, and fresh cilantro.
⏱️ 1 min