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Loaded Sheet Pan Nachos<\/strong> Cook time: 15 minutes<\/p>\n Servings: 4 to 6<\/p>\n Ingredients 300g (1 large bag) sturdy corn tortilla chips<\/p>\n 300g (3 cups) freshly grated cheese (a mix of Cheddar and Monterey Jack or Gouda)<\/p>\n 400g ground beef, ground chicken, or 1 can (400g) rinsed black beans for a vegetarian option<\/p>\n 1 tbsp olive oil<\/p>\n 1 small yellow onion, finely diced<\/p>\n 2 cloves garlic, minced<\/p>\n 1 tbsp taco seasoning (or equal parts cumin, paprika, chili powder, and garlic powder)<\/p>\n 60ml (1\/4 cup) water or vegetable broth<\/p>\n Fresh Toppings & Garnishes:<\/p>\n 1 medium tomato, diced<\/p>\n 1 ripe avocado or homemade guacamole<\/p>\n 1\/2 red onion or 3 spring onions, finely chopped<\/p>\n 1 small jalape\u00f1o, thinly sliced<\/p>\n 1\/2 cup sour cream or Mexican crema<\/p>\n Fresh cilantro (coriander) leaves, chopped<\/p>\n Lime wedges, for serving<\/p>\n Instructions Cook the Filling: Heat the olive oil in a skillet over medium-high heat. Add the diced yellow onion and garlic, saut\u00e9ing for 2 minutes until soft. Add the ground meat or black beans along with the taco seasoning. Cook until the meat is browned (or beans are heated through), stirring occasionally. Pour in the water to create a light sauce, lower the heat, and simmer for 3 minutes until thickened. Remove from heat.<\/p>\n Layer the Nachos: Arrange half of the tortilla chips in a single, overlapping layer on the prepared baking sheet. Evenly scatter half of the warm filling over the chips, followed by half of the shredded cheese. Repeat with a second layer using the remaining chips, filling, and cheese to ensure balanced flavor in every bite.<\/p>\n Bake to Melt: Place the sheet pan in the oven and bake for 8 to 10 minutes, or until the cheese is completely melted, bubbly, and slightly golden.<\/p>\n Add Fresh Toppings: Remove the baking sheet carefully from the oven. Top immediately with diced tomatoes, sliced jalape\u00f1os, chopped onions, and fresh cilantro.<\/p>\n Serve: Finish with dollops of sour cream, fresh avocado, and a squeeze of lime juice. Serve hot right off the baking sheet.<\/p>\n","protected":false},"excerpt":{"rendered":" Loaded Sheet Pan Nachos Prep time: 15 minutes Cook time: 15 minutes Servings: 4 to 6 Ingredients For the Nacho Base & Protein: 300g (1 large bag) sturdy corn tortilla chips 300g (3 cups) freshly grated cheese (a mix of Cheddar and Monterey Jack or Gouda) 400g ground beef, ground chicken, or 1 can (400g) […]<\/p>\n","protected":false},"author":1,"featured_media":17982,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-17981","post","type-post","status-publish","format-standard","has-post-thumbnail","category-swoosh0018"],"yoast_head":"\n
\nPrep time: 15 minutes<\/p>\n
\nFor the Nacho Base & Protein:<\/p>\n
\nPreheat the Oven: Preheat your oven to 200\u00b0C (400\u00b0F). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.<\/p>\n