Ah, the dreaded ‘Dinner Rut’. Does that happen to anyone else? Whether it’s convenience, sticking to your weekly grocery budget, or appeasing picky eaters– you make the same things for dinner each week. For me, when I do this, I end up craving take out even more…because I’m so tired of my “go-to’s”. Last week, I decided to give Sheet Pan Nachos a try. These California Style Sheet Pan Nachos are fresh and filling, and the best part is they’re completely customizable. What makes them ‘California Style’? I overloaded them with avocados, of course. Plus, I’m from California. Sometimes I find it best not to question my own logic.
This was my first time making nachos fancier than chips and cheese on a plate in the microwave, but I had been craving nachos for weeks prior to this. I even purchased an oversized sheet pan for this. It was serious nacho business, y’all.
The nachos started off with a pretty simple base, and I just kept finding things to add to them. That’s the great thing about these–you can literally add anything you want. Switch up the ground beef for ground turkey, or shredded chicken. Substitute refried pinto beans for black beans, and then load them up with all of your favorite toppings! Make sure to go heavy on the cheese, because a dry chip makes for a horrible nacho experience.
While these are great for dinner, they also make a great party dish! We’re nearly in Football Season, can anyone say Game Day Meal?! This would be such a hit! Take these to your next get together and
sit in the corner by yourself inhaling them share them with your friends and family.
I want to challenge myself (and you!) to incorporate one new recipe each week for dinner. It was so nice to eat something we’ve never had at home, and something that I’ve never made. Breaking up our boring dinner routine, even just a little bit, gave me the inspiration to do it weekly! (Plus, when it turns out delicious–you’re more confident in your culinary adventures). Let’s step out of our own routines and try something new. I for one am so incredibly tired of spaghetti.
Share some of your favorite recipes with me! Or something that you are afraid to try, and I’ll try it first!
- 1 Bag Tortilla Chips
- 1 LB Ground Beef (per sheet pan)
- 1 Large Can of Refried Beans
- 1 Packet Taco Seasoning
- 1 White Onion, Sliced
- 1 Can of Corn
- 1 Jar of your Favorite Salsa
- 1-2 Avocados
- Heaping Handful of Lettuce, Shredded
- 2 Cups (Or more if you love cheese) Shredded Mild Cheddar–Sub 1 Cup with Monterey Jack for that authentic Nacho taste!
(Any additional toppings that your heart desires…olives, cilantro, jalapeno, etc.)
In a medium skillet on medium-high heat, brown your ground beef. Drain well, add back to skillet, and sprinkle in your taco seasoning packet and a little bit of water, set aside.
Preheat your oven to 375 degrees, and warm your beans up on the stove.
Grab you sheet pan and start assembling your nachos. I like to do a small layer of chips and then add cheese, beef, corn, and globs of beans. Every bite needs to have cheese, so don’t be afraid to lift chips and shove some cheese under there. Add some onions to these layers as well. Repeat until chips, meat, etc. are gone. It should be around 3 small layers. Top with more cheese.
Bake for 10-15 minutes or until cheese is melted and gooey.
Top with the rest of your goodies and serve! Add a little glob of sour cream on the side.