Nothing quite compares to the joy of gathering around a plate of nachos, especially when they’re loaded with flavor and topped with all your favorite goodies. Sheet Pan Green Chile Beef Nachos are the ultimate party food, perfect for game day, movie nights, or just a cozy dinner at home. With layers of seasoned ground beef, melty cheese, and a medley of fresh toppings, these nachos are a feast for the eyes and the taste buds. Plus, they come together in one pan, making cleanup a breeze!
Reasons to Love Sheet Pan Green Chile Beef Nachos.
– **Effortless Preparation**: With everything cooked on a single sheet pan, you’ll save time in both preparation and cleanup.
– **Flavor Explosion**: The combination of spices, green chiles, and fresh toppings creates a mouthwatering flavor profile that’s hard to resist.
– **Customizable**: You can easily adapt the ingredients based on your preferences or what you have on hand, making these nachos versatile and fun.
– **Perfect for Sharing**: Whether you’re serving a crowd or indulging on your own, nachos are always a hit, bringing everyone together.
What’s in the Bowl
To create your Sheet Pan Green Chile Beef Nachos, gather the following ingredients:
- 1 teaspoon olive oil
- 1 pound lean ground beef
- 1/2 red bell pepper, chopped
- 1/2 orange bell pepper, chopped
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 2 (4-ounce) cans diced green chiles, 1 tablespoon reserved
- 1/3 cup low-sodium beef stock or water
- Enough tortilla chips to cover the bottom of a pan
- 1 or 2 handfuls of Fritos
- 8 ounces Monterey Jack cheese, freshly grated
- 1 avocado, thinly sliced
- 1 bunch of cilantro, chopped and torn
- 3 radishes, thinly sliced
- Fresh salsa (I used salsa verde)
- Sour cream for serving
- Limes for squeezing
- 1 pint cherry tomatoes, chopped
- 1/4 red onion, diced
- 3 tablespoons chopped fresh cilantro
- 1/2 lime, juiced
- Pinch of salt and pepper
- 1 tablespoon diced green chiles
- 1/4 cup plain Greek yogurt
- 1/4 cup half and half
- 1 lime, juiced
Must-Have Equipment
To make this recipe, you will need:
- Sheet Pan: A large, rimmed baking sheet for baking the nachos.
- Skillet: For browning the beef and sautéing the vegetables.
- Spatula: For mixing and spreading the beef mixture evenly.
- Grater: To shred the Monterey Jack cheese easily.
- Cutting Board and Knife: For chopping vegetables and preparing toppings.
Cook Sheet Pan Green Chile Beef Nachos. Like This
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). This ensures that your nachos will be perfectly crispy and delicious.
Step 2: Sauté the Vegetables
In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the diced sweet onion, red and orange bell peppers, and minced garlic. Sauté for about 5 minutes, or until the onions are translucent and the peppers are soft.
Step 3: Brown the Beef
Add 1 pound of lean ground beef to the skillet. Break it apart with a spatula and cook until browned, about 6-8 minutes. Drain any excess fat if necessary.
Step 4: Add Spices and Chiles
To the beef mixture, add ground cumin, chili powder, smoked paprika, onion powder, salt, pepper, cayenne pepper, and the reserved tablespoon of diced green chiles. Stir well to combine, letting the spices cook for about 1 minute for maximum flavor.
Step 5: Add Stock
Pour in the 1/3 cup of low-sodium beef stock (or water) and stir to combine. Allow the mixture to simmer for a few minutes until it thickens slightly.
Step 6: Assemble the Nachos
On a large sheet pan, spread a generous layer of tortilla chips across the bottom. Spoon the beef mixture over the chips, ensuring even coverage. Then sprinkle the freshly grated Monterey Jack cheese over the top.
Step 7: Bake
Place the sheet pan in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.
Step 8: Add Fresh Toppings
Once out of the oven, top your nachos with slices of avocado, chopped cilantro, thinly sliced radishes, cherry tomatoes, and a drizzle of fresh salsa.
Step 9: Serve and Enjoy
Serve your Sheet Pan Green Chile Beef Nachos hot, with dollops of sour cream, lime wedges, and any remaining fresh salsa on the side for an extra burst of flavor.
Seasonal Spins
Feel free to mix things up with these seasonal variations:
- Spring: Add fresh corn and jalapeños for a vibrant crunch.
- Summer: Incorporate diced peaches or mango for a sweet twist.
- Fall: Swap in roasted butternut squash for a cozy, sweet flavor.
- Winter: Top with warm chili or a creamy queso for extra comfort.
Missteps & Fixes
- Too Soggy Nachos: To avoid sogginess, ensure your chips are spread out and not piled too high. Use a thicker layer of beef mixture to prevent moisture from soaking through.
- Unevenly Melted Cheese: If the cheese isn’t melting evenly, broil the nachos for a minute or two at the end of baking. Just watch closely to prevent burning!
- Overcooked Toppings: Add delicate toppings like avocado and cilantro after baking to keep them fresh and vibrant.
Storage & Reheat Guide
Leftover nachos can be stored in an airtight container in the fridge for 2-3 days. To reheat, place them on a sheet pan and warm them in a preheated oven at 350°F (175°C) until heated through. However, be aware that nachos may lose some crispiness upon reheating.
Your Top Questions
Can I make Sheet Pan Green Chile Beef Nachos ahead of time?
Yes! You can prepare the beef mixture ahead of time and store it in the fridge for up to 2 days. Just assemble and bake the nachos when you’re ready to serve!
What can I use instead of ground beef?
Ground turkey, chicken, or even a plant-based meat substitute work great in this recipe for a different flavor or dietary preference.
Can I freeze leftover nachos?
It’s not recommended to freeze nachos once they’ve been assembled, as the chips will become soggy. However, you can freeze the beef mixture separately and assemble fresh nachos later.
What toppings can I add for a twist?
Consider adding pickled jalapeños, black olives, or a drizzle of ranch dressing for a fun twist on the classic nacho experience!
Explore More
Final Thoughts
Sheet Pan Green Chile Beef Nachos are not just a delicious meal; they’re an experience that brings people together. With endless possibilities for customization and all the flavors you love, this recipe is sure to become a staple in your home. Whether you’re hosting a party or enjoying a quiet night in, these nachos will always deliver satisfaction and smiles. So grab your ingredients, gather your friends, and dig into this cheesy, spicy, and downright delightful dish!
Sheet Pan Green Chile Beef Nachos.
Equipment
- Sheet Pan
- Skillet
- Spatula
- Grater
- Cutting board and knife
Ingredients
- 1 teaspoon olive oil
- 1 pound lean ground beef
- 1/2 red bell pepper chopped
- 1/2 orange bell pepper chopped
- 1/2 sweet onion diced
- 2 cloves garlic minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 2 (4-ounce) cans diced green chiles 1 tablespoon reserved
- 1/3 cup low-sodium beef stock or water
- tortilla chips enough to cover the bottom of a pan
- 1 or 2 handfuls Fritos
- 8 ounces Monterey Jack cheese freshly grated
- 1 avocado thinly sliced
- 1 bunch cilantro chopped and torn
- 3 radishes thinly sliced
- fresh salsa (salsa verde used)
- sour cream for serving
- limes for squeezing
- 1 pint cherry tomatoes chopped
- 1/4 red onion diced
- 3 tablespoons chopped fresh cilantro
- 1/2 lime juice
- pinch salt and pepper
- 1 tablespoon diced green chiles
- 1/4 cup plain Greek yogurt
- 1/4 cup half and half
- 1 lime juice
Instructions
- Preheat your oven to 400°F (200°C) to ensure crispy nachos.
- In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add diced sweet onion, red and orange bell peppers, and minced garlic. Sauté for about 5 minutes until onions are translucent and peppers are soft.
- Add 1 pound of lean ground beef to the skillet. Break apart with a spatula and cook until browned, about 6-8 minutes. Drain excess fat if necessary.
- Stir in ground cumin, chili powder, smoked paprika, onion powder, salt, pepper, cayenne pepper, and reserved tablespoon of diced green chiles. Cook for about 1 minute to release flavors.
- Pour in 1/3 cup low-sodium beef stock or water. Stir and let simmer for a few minutes until mixture thickens slightly.
- Spread a generous layer of tortilla chips on a large sheet pan. Spoon beef mixture evenly over chips, then sprinkle freshly grated Monterey Jack cheese on top.
- Bake in the preheated oven for 10-15 minutes, until cheese is melted and bubbly.
- Remove from oven and top with sliced avocado, chopped cilantro, thinly sliced radishes, chopped cherry tomatoes, and a drizzle of fresh salsa.
- Serve hot with dollops of sour cream, lime wedges, and any remaining salsa on the side.
Notes
- To avoid soggy nachos, spread chips in a single layer and use a thicker beef mixture layer.
- If cheese isn’t melting evenly, broil for 1-2 minutes at the end, watching carefully to avoid burning.
- Add delicate toppings like avocado and cilantro after baking to keep them fresh.
- Leftovers can be stored in the fridge for 2-3 days and reheated in the oven at 350°F.
- For variations, add seasonal toppings such as fresh corn, jalapeños, diced peaches, or roasted butternut squash.
