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Yield: 10 Servings
Ready In: 15 mins
This is my favorite finger food to make when I have to feed a crowd: Nachos topped with beef, salsa, black beans, corn… all the works! And easily baked on a sheet pan.
Recommended Equipment:
- Sheet Pan
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 (1.25-oz) package taco seasoning
- 1 (16-oz) jar salsa
- 1 (12-oz) bag corn chips
- 1 (15-oz) can black beans, drained and rinsed
- 1 (8.5-oz) can corn, drained
- 1 small can sliced black olives
- 1.5 cups shredded Mexican cheese blend
- 1 Roma tomato (diced)
- 1 small red onion (diced)
- 1 jalapeno (thinly sliced)
- 1 handful fresh cilantro
- sour cream (for serving)
Prep Time: 10 mins
Cook Time: 5 mins
Ready In: 15 mins
Instructions
- Prep: Heat oven to 400°F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
- Brown beef: Add olive oil to large skillet over medium-high heat, then add ground beef and cook until browned. Drain if desired, then stir in taco seasoning and salsa.
- Assemble: Place tortilla chips in single layer on the prepared baking sheet. Top with ground beef mixture, black beans, corn, olives and cheese.
- Bake: Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.
- Top with tomato, onion, jalapeño and cilantro and serve with sour cream.
Nora’s Tips
Quick note about ingredient amounts: This makes for a great appetizer/finger food with a pretty balanced blend of chips and beef, but if you want to turn this into a more substantial meal for a crowd (or if you’re feeding teen boys, ha!), you can easily double the amount of beef and salsa.
Ingredient Notes:
Beef: This recipe also works well with ground turkey. Taco Seasoning: If you’d rather make your own, click here for my recipe! Salsa: I used Newman’s Own Mild, but use whatever you enjoy! I wouldn’t recommend a salsa with fruit here though (like pineapple or peach), because the other flavors in the toppings work better with an entirely savory salsa. Cheese: I used an ominous blend of “Mexican Cheese” from the grocery store, but you can use whatever melty cheese you enjoy. Cheddar is really good, too!Cooking Tips:
Don’t overbake the Nachos, or the toppings will burn really fast!
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