Ingredients
Tortilla Chips: 1 large bag sturdy restaurant-style tortilla chips
Ground Beef: 1 lb (450 g) lean ground beef
Taco Seasoning: 1 packet (or 2 tbsp homemade blend)
Cheese: 2 1/2 cups shredded sharp cheddar and Monterey Jack blend
Corn: 1/2 cup sweet corn kernels (canned or thawed frozen)
Fresh Toppings: 2 Roma tomatoes (diced), 1/2 red or white onion (diced), 3 green onions (sliced)
Finishers: Sour cream, pickled jalapeños, and guacamole (optional)
Instructions
1. Brown the Beef: Cook ground beef in a skillet over medium-high heat until browned. Drain excess fat, stir in taco seasoning along with 1/4 cup water, and simmer for 3–5 minutes.
2. Layer the Nachos: Line a large rimmed baking sheet with parchment paper or foil. Spread half the tortilla chips in an even layer. Top with half the seasoned beef, half the corn, and half the shredded cheese. Repeat with a second layer of chips, remaining beef, corn, and cheese.
3. Melt the Cheese: Bake at 400°F (200°C) for 8–10 minutes, or until the cheese is thoroughly melted and bubbling.
4. Garnish: Remove from the oven and immediately top with diced fresh tomatoes, diced onions, and sliced green onions. Drizzle with sour cream.
5. Serve: Enjoy hot directly from the pan.
Would you like a quick recipe for homemade queso sauce or tips on keeping sheet pan chips from getting soggy?