These meat nachos make the perfect supper-in-a-pan that’s fun, kid-friendly and delicious!
In summer our grill gets plenty of use, but sometimes I need a make-ahead supper because I won’t be home when it’s time to eat. Grilling is wonderful, but it usually needs to be served immediately — and reheated hot dogs and burgers just aren’t the same. On those nights I turn to meat nachos. They’re simple to prepare in advance, beloved by kids and adults alike, and assemble quickly when it’s time to eat. You can arrange everything on a large cookie sheet or set the components out buffet-style so everyone builds their own portion. If you prepare the meat ahead, reheat it covered at 350°F for about 20 minutes before assembling.
For years I avoided nachos because most recipes rely on melted cheese, but I discovered how satisfying meat-forward nachos can be without cheese. The contrast of crunchy tortilla chips, hearty saucy meat, creamy smashed avocado and crisp vegetables is delightful. If you prefer, you can substitute ground chicken, lean ground beef, or a plant-based meat like Impossible; the latter will work well with cheese if you want to add it.
One simple tip that improves the texture is to toast the tortilla chips briefly on a cookie sheet before topping them. I know a wooden board looks pretty for serving, but a rimmed cookie sheet lined with parchment is practical and keeps everything contained — and my family never complained that it wasn’t on a trendy board. If you like heat, keep the jalapeño seeds; if not, remove them or omit the pepper altogether. Feel free to add other toppings your family loves.
Loaded Sheet-Pan Meat Nachos
Ingredients
Meat:
- 1 tsp oil
- 1 lb. ground beef (or substitute ground chicken, lean beef, or plant-based meat)
- 1 tablespoon hot sauce
- 2 tsp Mediterranean spice blend (or paprika and cumin mix)
Nachos:
- Tortilla chips
- 1 jalapeño, finely chopped (seeds optional)
- 1 Roma tomato, finely chopped
- 1/4 red onion, finely chopped
- 1 avocado, smashed and tossed with lime juice
- Spicy mayo, for drizzling
Instructions
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Heat the oil in a skillet over medium-high heat. Add the ground meat and brown, breaking it up as it cooks.
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Stir in the hot sauce and spice blend. Reduce heat to low and simmer about 10 minutes, until the sauce has thickened slightly and the meat is cooked through.
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Arrange the tortilla chips in a single layer on a rimmed cookie sheet lined with parchment. Toast in a 350°F oven for about 6 minutes to crisp and warm the chips.
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Top the chips with the cooked meat, then scatter the chopped tomato, red onion, and jalapeño. Spoon dollops of the mashed avocado over the top.
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Finish by drizzling spicy mayo over the assembled nachos and serve immediately.
Notes
To make this ahead: cook the meat and refrigerate. Reheat covered at 350°F for about 20 minutes before assembling the nachos. Toast the chips just before serving for best texture.
Recipe by Faigy Murray | mykitchenmystudio.com