In Food+Drink

A yummy dish that is sure to please (and easy to assemble) is Elizabeth’s sheet pan nachos.  Regardless if being consumed on the patio or huddled around on a kitchen island, they are a sure, crowd pleaser.

Due to the quantity, this Mexican-infused fave can go the distance and feed many hungry mouths in a single serving.  It’s a favorite for family events be it at the lake, on the beach….literally just about anywhere. Hope you enjoy them as much as we do!  Off to the fiesta you go!

Sheet Pan Nachos


1 pound all natural ground turkey, beef, or chicken

1 Sliced Onion

Siete Taco Seasoning

Tortilla Chips (May we suggest either Siete or Late July!)

Black or Pinto Beans (To your choosing)


Favorite Taco Toppings: lettuce, tomatoes, olives, avocado/guacamole, shredded cheese, green onion, sour cream/greek yogurt, cilantro


Preheat oven to 350 degrees. Sauté onion. Cook desired meat and add taco seasoning.   Line baking sheet with parchment paper.  Layer chips, beans, and cheese two times or more.  Bake 10-12 minutes until the cheese melts but before it turns too brown.  Top with preferred toppings.  Serve on a plate….or gather round’ and dig on in!

Other great ideas:

-buffalo sauce, sriracha, drizzle with ranch, Cotija cheese

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