Test Kitchen original
Classic Sheet Pan Nachos
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A quick and easy sheet pan meal perfect for game day or a casual night in. Loaded with seasoned ground beef, melted cheese, and your favorite toppings.
Ingredients
- 1 pound Ground beef
- 1 tbsp Taco seasoning
- 1/2 cup Salsa
- 2 cups Shredded cheddar cheese
- 1/2 cup Sliced jalapenos
- 1/4 cup Sliced black olives
- 1/4 cup Diced red onion
- 1/2 cup Sour cream
- 1 cup Tortilla chips
Instructions
- Preheat oven to 350°F (175°C).
- Brown the Ground beef in a skillet over medium-high heat. Drain off any excess grease and stir in Taco seasoning.
- Spread Tortilla chips in a single layer on a large baking sheet.
- Sprinkle the seasoned Ground beef evenly over the chips.
- Pour Salsa over the beef.
- Top with Shredded cheddar cheese.
- Bake for 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish with Sliced jalapenos, Sliced black olives, and Diced red onion.
- Serve immediately with Sour cream.
Spicy Chorizo Sheet Pan Nachos
A step up from classic nachos, featuring flavorful chorizo, black beans, and a homemade queso sauce. A satisfying and slightly more complex flavor experience.
Ingredients
- 1 pound Mexican chorizo, removed from casing
- 1 can (15 oz) Black beans, rinsed and drained
- 1 tbsp Butter
- 2 tbsp All-purpose flour
- 2 cups Milk
- 8 oz Velveeta cheese, cubed
- 1/4 cup Diced tomatoes with green chiles (Rotel)
- 1 cup Tortilla chips
- 1/4 cup Pickled jalapenos
- 1/4 cup Chopped cilantro
- 1/2 cup Guacamole
Instructions
- Preheat oven to 350°F (175°C).
- Brown the Mexican chorizo in a skillet over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Stir in Black beans and heat through.
- Prepare the Queso: Melt Butter in a saucepan over medium heat. Whisk in All-purpose flour and cook for 1 minute. Gradually whisk in Milk until smooth. Bring to a simmer, then reduce heat and stir in Velveeta cheese until melted. Stir in Diced tomatoes with green chiles.
- Spread Tortilla chips in a single layer on a large baking sheet.
- Top with the chorizo and black bean mixture.
- Pour the Queso sauce evenly over the chips and chorizo.
- Bake for 10-15 minutes, or until the queso is bubbly.
- Garnish with Pickled jalapenos and Chopped cilantro. Serve with Guacamole.
Equipment
- Large baking sheet
- Skillet
- Saucepan
Duck Confit & Huitlacoche Sheet Pan Nachos
A gourmet take on nachos, featuring rich duck confit, earthy huitlacoche, Oaxaca cheese, and a vibrant salsa verde. A truly special and unforgettable appetizer.
Ingredients
- 8 oz Duck confit, shredded
- 1/2 cup Huitlacoche, drained
- 1 pound Tomatillos, husked and quartered
- 2 Serrano peppers, stemmed
- 1/4 cup White onion, roughly chopped
- 2 cloves Garlic
- 1/4 cup Cilantro, chopped
- 1 tbsp Lime juice
- 8 oz Oaxaca cheese, shredded
- 1 cup Blue corn tortilla chips
- 1/4 cup Pickled red onions
- 2 tbsp Crema Mexicana
- 1 tbsp Micro cilantro, for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the Salsa Verde: Combine Tomatillos, Serrano peppers, White onion, and Garlic in a saucepan. Cover with water and bring to a boil. Simmer for 10-15 minutes, or until tomatillos are softened. Drain and transfer to a blender. Add Cilantro and Lime juice and blend until smooth. Season with salt to taste.
- Spread Blue corn tortilla chips in a single layer on a large baking sheet.
- Top with shredded Duck confit and Huitlacoche.
- Pour Salsa Verde evenly over the chips, duck, and huitlacoche.
- Sprinkle with Oaxaca cheese.
- Bake for 10-12 minutes, or until the cheese is melted and bubbly.
- Garnish with Pickled red onions, Crema Mexicana, and Micro cilantro.
Equipment
- Large baking sheet
- Saucepan
- Blender