Taco Tuesday but make it Sheet Pan Nachos!
These are a fave here at Tate Farms. I whipped this pan up in 20 minutes.
Swipe to see what we create when the kids are home. Each one of us with our own creation.
Enjoy!!
Sheet Pan Nachos
Ingredients: For the base: Tortilla chips
Grated cheese
Your choice of toppings: Taco meat | Shredded rotisserie chicken | Corn | Beans | Lettuce | Tomato | Onion | Hot sauce | Jalapeños | Sour cream
Directions: Preheat oven to 350˚F. Spray a sheet pan with non-stick cooking spray and arrange tortilla chips onto it. Sprinkle cheese over tortilla chips. Divide the sheet pan into sections, one for each person. Now let everyone add their own toppings to their nacho section. Make sure all proteins are precooked. Once all sections are ready, bake for 12 to 15 minutes or until starting to get golden around the edges. Broil the top of the nachos for 2 to 3 minutes or until desired crispness.
Tips and Tricks
Let family members get creative with their nachos and use leftovers from other meals. Buffalo chicken nachos are easy with shredded rotisserie chicken, blue cheese crumbles, Frank’s Red Hot sauce, and green onions. Or maybe try brisket nachos with chopped brisket, onion, and BBQ sauce.
Melissa Tate TX 
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