Street Pan Nachos

One of my favorite cooking methods is spreading things out on a sheet pan and throwing them in the oven. I generally like the method because it allows me to walk away from it for a little while and focus on something else. Sheet Pan Nachos don’t lend the convenience to walk away for a period of time, but they still lend minimal dishes and easy cleanup.

With National Tortilla Chip Day upon us, I wanted a way to celebrate that didn’t include the typical salsa, guacamole, and queso concepts. Sheet Pan Nachos is the PERFECT way to celebrate!

First, you’re going to need a good size, quality sheet pan. For this recipe, you are also going to need a simple condiment bottle. While this isn’t necessary, they are incredibly affordable and can impress your friends and family.

Secondly, you’re going to want to grab your ingredients from my friends at Market Wagon. They bring the farmer’s market to your door, so you are getting quality, local, and fresh ingredients. Tell them I sent you and get $15 off of $40 (use code tanorriastable at checkout)!

The next thing you’re going to need is my Avocado Crema Recipe. These nachos can get pretty loaded down. The sky is the limit with the number of toppings you can use. Avocado crema is a light and creamy way to include sour cream and avocado on the nachos.

Finally, you’re going to need the recipe for these nachos.

Sheet Pan Nachos
1 tsp extra virgin olive oil
1 pound of ground beef (or turkey or chicken)
1 tsp chili powder
1 tsp garlic powder
1 tsp paprika
1/2 tsp cumin
1/2 tsp black pepper
1 tsp kosher salt

1 bag of restaurant style tortilla chips
1 can of black beans, rinsed
2 cups of shredded Colby jack cheese

1/2 red onion diced
1 jalapeno, sliced
1 large tomato, diced
1/4 cup cilantro leaves, stems removed
1 jar of salsa
1 lime cut into wedges

(Other topping options: corn, pinto beans, avocado slices, black olives)

In a medium saute pan, over medium-high heat, add olive oil and ground beef. Cook beef and crumble while cooking. Once cooked through, drain grease and return to heat. Add seasoning, salt, and pepper. Cook for another 2 minutes and remove from heat.

Preheat oven to 400 degrees. Spread tortilla chips onto a sheet pan. Distribute cooked meat and beans evenly over chips. Sprinkle cheese evenly over meat and beans. Place sheet pan into the oven for 5-7 minutes to melt cheese.

While cheese is melting, make avocado crema and pour into a condiment bottle.

Remove sheet pan from oven. Top nachos with red onion, jalapeno, and tomato. Squeeze crema across nachos then top with cilantro leaves. Place lime wedges and salsa on the side to use while eating.


These are perfect for March Madness! Make them for the big game and be sure to post them on social media! Be sure to tag me and hashtag #tanorriastable

Mark Wehman