Super Bowl

Loaded Sheet Pan Nachos

Whether we’re talking a casual movie night with the family or Super Bowl Sunday, these Loaded Sheet Pan Nachos are ready to party! They come together quickly and easily, and are so much fun to each straight from the pan.

Ready in:

  • Prep time: 10 minutes
  • Cook time: 7 minutes
  • Yield: 4 generously as a main, 6 to 8 as appetizer or snack

These are the nachos that you make for dinner.

These are the nachos without the tower of precariously balanced ingredients—you can pull from anywhere on the pan and know that the whole thing won’t come tumbling down.

These are the nachos your kids will be happy to eat because they are basically like deconstructed tacos.

These are also the nachos you can put out at a party, right on the pan—just make sure you remind people the pan is hot!

Sheet Pan for the Win!

A sheet pan facilitates easy prep, serving, and clean up—it’s no wonder it’s a popular trick these days with lots of recipes.

It also makes dinner come together very quickly because everything cooks at once—all you have to do is divide the nachos between plates and top with your favorite toppings.

What are the best tortilla chips for sheet pan nachos?

I went with a thicker style tortilla chip, and a normal size. I don’t think the ones that are geared toward scooping or snacking will work as well, as they won’t provide the same amount of surface area for all those toppings.

You want to steer clear of thin, restaurant style chips in this scenario—they are more likely to collapse under the weight of the toppings.

Whether you want white, yellow or blue corn, or something else more exotic, that’s entirely up to you. My kids and I agreed that the white was the best, and visually speaking, the blue ones got lost in the ingredients. But you can choose what you like.

You’ll probably use close to an entire bag—it’s not an exact science, really, laying it out on the sheet pan, but I liked having a little extra leftover because invariably some of the ingredients will fall off during extraction from the pan, and you’ll want a few extra chips to scoop them up.

The Best Cheese for Nachos

As for the cheese, you can use what you like. To reinforce the ease of prep with this dish, I opted for a bagged blend of Mexican cheeses but any cheddar, Monterey jack or good melty cheese would work well here. Your call! 

Prep Work is Your Friend

It’s a good idea to have the peppers and cilantro chopped, the beans and olives drained, the corn measured out, and the cheese all grated before you cook the beef or begin assembling the nachos. Set everything up on the counter and leave space for the sheet pan and pan of beef so you can put it together all in one place. It’s much easier that way.

Do the same prep work for the toppings at the same time if you’re using a lot of toppings, so that once the nachos come out of the oven, you can mobilize dinner quickly. Or the giant snack you’ve just created for your guests.

Sheet Pan Nachos are Versatile

The beauty of a dish like this also lies in its versatility. If you aren’t a fan of black beans, swap them out for red beans or even chickpeas. If you’d rather use different colored bell peppers, go for it.

Hate corn? Leave it out. Hate cilantro even more? Skip that, too, and maybe use salsa instead instead of the cilantro creme topping. And you could swap out the cilantro for a couple tablespoons or so of chopped fresh oregano to sprinkle over the finished nachos.

If you’ve got eaters in your midst who are into hot peppers, put them right on top of the nachos before they go into the oven (before cheese and after the olives, perhaps). I simply opted for it as a topping here because not everyone in my house is into jalapeños.

How Many People Does this Serve?

Well, that’s not totally an exact science either. My 10-year-old twins and I ate almost half the pan, easily, the first time I made this. You could safely serve this to a family of four for a meal, or to about six to ten people, tops, as a party snack.

Just be warned—it does not really reheat well because the chips get soggy when refrigerated with all those toppings, so it’s best made and eaten in one sitting. However, you could—and I did this while developing the recipe—opt to remove the toppings and reheat them separately with new, fresh chips. Waste not, want not.

If you’re feeding some hungry adults, you’d probably be wise to also make a side salad and a pot of rice to round out the offerings. Or just make another sheet pan. It depends on your crowd, really.

Want More Nacho Recipes?

  • Grilled Chicken Nachos
  • Mexican Street Corn Nachos
  • Classic Nachos
  • Blue Corn Chicken Nachos

If you really want to make clean up a breeze, line the baking sheet with parchment paper.

Ingredients

For the nachos:

  • 1 tablespoon olive oil
  • 1 medium onion (about 1 cup), chopped
  • 1 pound ground beef (80-20 mix)
  • 1 teaspoon chili powder
  • 1 teaspoon coriander
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon Morton kosher salt (maybe more)
  • 1 (16-ounce) bag tortilla chips, preferably thick and sturdy
  • 1 bell pepper, cored, halved and chopped (about 1 cup)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 (2.25-ounce) can sliced black olives, about 1/4 cup
  • 1 to 1 1/2 cups grated cheddar cheese or shredded Mexican cheese blend

For garnish, optional:

  • 1 avocado, cubed
  • 2 scallions, green ends sliced thinly
  • 1 plum tomato, diced
  • 1/2 cup cilantro, chopped
  • 1 jalapeño pepper, seeded and thinly sliced
  • 1/3 cup sour cream

For the cilantro-lime crème:

  • 1 cup sour cream
  • Juice of one lime
  • 1/3 cup cilantro
  • Pinch of salt

Method

1 Preheat the oven to 400°F.

 2 Cook the onions and beef: Heat the olive oil in a medium nonstick or cast iron skillet, and cook the onions for 5 minutes until they start to soften.

Add the beef, chili powder, coriander, oregano and kosher salt. Break the beef up with a wooden spoon and cook until it browns, about 8 to 10 minutes. Remove from the heat and set aside.

3 Line the pan with tortilla chips: This is not an exact science—I probably used 6 to 8 handfuls of tortilla chips to line the sheet pan. You want them close and touching and mostly in one layer, but not too high.

4 Add the beef: Using a slotted spoon to drain off the fat, transfer the beef to the pan with the chips, scattering it evenly across the pan. Be generous—you’ll use it all up.

5 Add the toppings: Add the bell pepper, black beans, corn, black olives, and cheese.

6 Bake the nachos: Bake the nachos in the oven for about 5 to 7 minutes, or until the cheese melts and becomes bubbly.

7 Make the cilantro lime crème: While the nachos bake, place the sour cream, lime, cilantro, and salt into the bowl of a food processor fitted with the blade. Process until the ingredients become smooth and there are no lumps. Taste and add more salt if necessary.

If you don’t want to bother with your food processor, you could finely chop the cilantro and stir it into the sour cream with the lime juice and salt.

8 Drizzle the crème and serve: Remove the sheet pan from the oven and sprinkle with the fresh cilantro. Using a spoon drizzle the crème across the top of the nachos.

Serve the pan as is right on the table with little bowls of the garnishes alongside.

Posted by gen_gen - 2019 at 

Categories: Super Bowl   Tags: , ,

7 Layer Bean Dip

It’s not a party without 7-layer Bean Dip! This one is made with hot refried beans and topped with cheddar cheese, chilies, tomatoes, avocados, sour cream, and sliced black olives.

Ready in:

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: Serves 8

Refried beans should be served warm.

There, I’ve said it. I don’t usually put my foot down about food preferences, but cold refried beans are about as appealing as a cold hamburger. This is why I make 7-layer dip starting with a layer of hot refried beans.

How to Make 7-Layer Dip

Shredded cheese is added directly to the top of the warm beans so it melts from the heat of the beans. Then the layers of tomato, avocado, olives, and chilies, onions (all mostly room temp) are added.

The only cold part of the dip is the topping of sour cream (or crema Mexicana). Served this way and the taste delightfully mimics tostadas or homemade nachos, but in an easy-to-serve dip form.

Adapt this Recipe

By the way, depending on what you have on hand, your 7-layer dip may end up with eight or nine layers, or six. The basics are refried beans, grated cheese, avocados (or guacamole), chilies (or salsa), sour cream, and olives. Improvise with more or fewer toppings to your own taste.

You can also add a layer of seasoned ground beef or shredded chicken. Warm them up and add them along with the refried beans and cheese.

What You Can Do Ahead of Time

While the dip itself should be assembled and served while the beans are hot, there are some components you can do ahead to make the final steps easier on yourself.

  • If you’re making your refried beans from scratch, you can make those a day or two ahead and then just re-warm them as directed in the recipe below when you’re ready to assemble the dip.
  • Shred the cheese up to a day ahead, and keep it refrigerated in an air-tight container until needed
  • Chop the chiles or or pickled jalapeños up to a day ahead, and keep refrigerated in an airtight container until needed
  • WAIT to prep the avocado and tomato: The avocado will turn brown if prepped in advance and the tomatoes will turn mushy and lose flavor if refrigerated.

Serving 7 Layer Dip

Serve your 7-layer dip with plenty of corn tortilla chips for dipping! This is a fairly thick and heavy dip, so make sure to buy thick, sturdy chips, not the super-thin kind.

Blue corn tortilla chips are a fun alternative to regular white or yellow corn chips.

More Favorite Party Dips

  • Quick and Easy Artichoke Dip
  • Buffalo Chicken Dip
  • Hot Reuben Dip
  • Caramelized Onion Dip
  • Spinach and Artichoke Dip with Bacon

Updated January 11, 2019 : We spiffed up this post to make it sparkle. No changes to the recipe itself.

Ingredients

  • 2 cups refried beans, from one 15-ounce can or homemade
  • 1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced), optional
  • 1 teaspoon chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
  • 1/4 to 1/2 teaspoon ground cumin
  • Salt
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1/4 cup chopped green Anaheim chiles (canned) OR 1 tablespoon chopped pickled jalapeños (more to taste)
  • 1 avocado, peeled and chopped
  • 1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped
  • 1/3 cup sour cream, or if you can get it Crema Mexicana (Mexican sour cream)
  • 1 cup sliced ripe black olives, from a 15-ounce can
  • Corn tortilla chips, to serve

Ingredients

  • 2 cups refried beans, from one 15-ounce can or homemade
  • 1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced), optional
  • 1 teaspoon chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
  • 1/4 to 1/2 teaspoon ground cumin
  • Salt
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1/4 cup chopped green Anaheim chiles (canned) OR 1 tablespoon chopped pickled jalapeños (more to taste)
  • 1 avocado, peeled and chopped
  • 1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped
  • 1/3 cup sour cream, or if you can get it Crema Mexicana (Mexican sour cream)
  • 1 cup sliced ripe black olives, from a 15-ounce can
  • Corn tortilla chips, to serve

Method

1 Prepare the refried beans: Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup.

The taste of refried beans is greatly enhanced by bacon fat; we’ll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch.

If you don’t have bacon fat, you can cook up a strip of bacon, chop it up fine and add that to the beans.

If you are trying to avoid pork, note that most canned refried beans are made with added lard, so check the ingredients. You can use olive oil instead, to help the consistency of the beans.

Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think.

Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip.

2 Spread on serving dish, top with cheese: Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese.

(The cheese doesn’t need to be completely melted, but even if it is just a little, it will help the dip stay on the chip.)

3 Layer on toppings: Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche).

Top with sliced green onions and olives.

Serve immediately with tortilla chips.

Posted by gen_gen -  at 

Categories: Super Bowl   Tags: , , ,