Hi Mamas! It’s Monday and we’re looking at another week of staying home and keeping our families safe. I’m guessing your kitchen is probably a lot like mine — a revolving door of family members coming and going at all times of the day and night in search of something to eat. I’ve washed SO MANY dishes in these past few weeks, and I’ve lost count of the number of times I’ve disinfected the kitchen counters.
I told our 3 teenagers — who are eating like it is literally the end of the world — that we should take advantage of all this time at home to try out new recipes we find online. The other day, the kids were craving nachos so we Googled a few recipes and found one we really like on the Damn Delicious website. Not only did the nachos taste awesome, the clean-up process was so easy. And I’m betting you already have most or all of these ingredients in your kitchen. Here it is:
Sheet Pan Nachos Recipe
- 1 tablespoon olive oil
- 1 pound ground beef*
- 2 cloves garlic, minced
- 1 (1.25-ounce) package taco seasoning
- 12 ounces tortilla chips
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, frozen, canned or roasted
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 Roma tomato, diced
- 1/4 cup diced red onion
- 1 jalapeno, thinly sliced
- 2 tablespoons sour cream
- 2 tablespoons chopped fresh cilantro leaves
Click HERE to visit the Damn Delicious website to see the specific instructions for how to put it all together. The website will also give you one of those awesome printer-friendly versions of this recipe.
A few changes we made: Instead of spraying my sheet pan with non-stick cooking spray, I simply lined it with foil to make it easier to clean up the mess. Also, I left off the jalapenos (because I’m a wimp who can’t take that much spice) and I left off the cilantro (because I’m one of those weird people who think it tastes like soap.) I used refried beans instead of black beans (only because that’s what we happened to have in the pantry. I’ll try black beans next time.) I used the pre-shredded Mexican cheese in the bag to save a little time. I also left off the corn because the kids didn’t like the sound of putting it on nachos. But I definitely recommend topping the nachos with fresh, diced tomatoes and green onion, if you have them!