Sheet Pan Nachos

Sheet Pan Nachos

SERVINGS

6

PREP TIME

10 Min

COOK TIME

18 Min

These melty sheet pan nachos bring together the best of both worlds: tacos and nachos! Layer taco beef and our SteamCrisp® Mexicorn® – a refreshing blend of corn, red bell peppers and green bell peppers – along with pinto beans and shredded cheese on a bed of crunchy tortilla chips. If your sheet pan nacho recipe still needs more goodness, toppings like guacamole, sour cream and jalapeños are always a hit. Then serve right from the pan!
FEATURED PRODUCTS
Green Giant® SteamCrisp® Mexicorn®

Green Giant® SteamCrisp® Mexicorn®
WHERE TO BUY
Sheet Pan Nachos

FULL RECIPE

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 18 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Mexicorn®

Lists of ingredients:

  • 1 pound ground beef
    1 package taco seasoning
    1 can (7 ounces) Green Giant® SteamCrisp® Mexicorn®, drained
    1 bag (11 ounce) thick tortilla chips
    1 can (15.5 ounces) pinto beans, drained and rinsed
    2 cups shredded cheddar cheese
    ¼ cup pickled jalapeños
    1 cup guacamole
    1/3 cup sour cream
    2 Tablespoons chopped cilantro

STEPS

1 Preheat oven to 350ºF. Add ground beef to a skillet over medium heat and use a spatula to separate it into small crumbles. Cook for 5 minutes. Add taco seasoning and stir well. Cook for 5 minutes longer, until beef is fully cooked and reaches 160ºF. Stir in Mexicorn.
2 Spread tortilla chips on baking sheet and top with 1 cup of cheddar cheese, ground beef and pinto beans. Sprinkle the remaining 1 cup of shredded cheese on top. Bake for 8 minutes, or until cheese is melted.
3 Top nachos with jalapeños, guacamole, sour cream and cilantro. Serve warm.

TIPS & TRICKS

We tend to love tortilla chips because they’re so crispy – but we’re generally not such fans when they turn soggy! So, keep these pointers in mind when making loaded sheet pan nachos, and your chips should still taste fresh when you pull them out of the oven:

1. Use thicker, sturdier tortilla chips that can handle all those delicious toppings.
2. Spread your chips in an even, single layer, so they have enough room to cook, and get a second pan if needed.
3. Sprinkle a thin layer of shredded cheddar on your chips before adding any other toppings, since cheese is an excellent moisture barrier.

Distribute add-ons evenly over the chips so they don’t become too crowded in one area.

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 18 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Mexicorn®

  • 1 pound ground beef
    1 package taco seasoning
    1 can (7 ounces) Green Giant® SteamCrisp® Mexicorn®, drained
    1 bag (11 ounce) thick tortilla chips
    1 can (15.5 ounces) pinto beans, drained and rinsed
    2 cups shredded cheddar cheese
    ¼ cup pickled jalapeños
    1 cup guacamole
    1/3 cup sour cream
    2 Tablespoons chopped cilantro

1 Preheat oven to 350ºF. Add ground beef to a skillet over medium heat and use a spatula to separate it into small crumbles. Cook for 5 minutes. Add taco seasoning and stir well. Cook for 5 minutes longer, until beef is fully cooked and reaches 160ºF. Stir in Mexicorn.
2 Spread tortilla chips on baking sheet and top with 1 cup of cheddar cheese, ground beef and pinto beans. Sprinkle the remaining 1 cup of shredded cheese on top. Bake for 8 minutes, or until cheese is melted.
3 Top nachos with jalapeños, guacamole, sour cream and cilantro. Serve warm.

Tips & Tricks

We tend to love tortilla chips because they’re so crispy – but we’re generally not such fans when they turn soggy! So, keep these pointers in mind when making loaded sheet pan nachos, and your chips should still taste fresh when you pull them out of the oven:

1. Use thicker, sturdier tortilla chips that can handle all those delicious toppings.
2. Spread your chips in an even, single layer, so they have enough room to cook, and get a second pan if needed.
3. Sprinkle a thin layer of shredded cheddar on your chips before adding any other toppings, since cheese is an excellent moisture barrier.

Distribute add-ons evenly over the chips so they don’t become too crowded in one area.

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