You can't go wrong with a giant tray of loaded nachos when cooking for a crowd.
Notes from the LHTC Team:
There's no doubt that this is a snack lover's dream (at least it's mine...). It's also easy to put together with just layers of whatever you have in your fridge or pantry. We went with a combo of leftover fajita meat/onions, refried beans, cilantro and other things- but you could easily switch the fajita meat for leftover rotisserie chicken or taco meat - whatever you have on hand. Give this a shot for your next casual get together - your friends and family will love it. Another optional, but favorite addition is the bright pink pickled onions, which come together in minutes and add a fabulous pop of color.
Sheetpan Nachos
Servings: 4-6
INGREDIENTS:
4 cups diced chicken, taco meat (ground beef + seasoning packet), or pork
1 bag Tortilla Chips
1 can Refried Beans
12 oz Shredded Cheddar Cheese
1 Avocado or 1 cup Guacamole
1 cup Sour Cream
1/2 cup Cilantro, chopped
Pickled Onions, for Garnish
Limes, for garnish
*Optional Pickled Onions
1/2 Red Onion
1 Jalapeno, sliced, optional
1 cup White Vinegar
1 cup Water
1 small Lime, juiced
2 tablespoons white sugar
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
DIRECTIONS
1. Preheat oven to 350F.
2. On a standard sized sheet pan or cookie sheet, line with foil and spread one layer of tortilla chips. Dollop 1/2 of the can of refried beans in tablespoon-fulls over the chips. Sprinkle 1/2 of the meat and then follow with 6 ounces of the cheese. Add another layer of tortilla chips and repeat with the remaining half of the refried beans, meat and cheese. Place in the oven until cheese is melted and the nachos are heated through, about 10 minutes.
3. Remove from oven and top with slices of avocado (or dollops of guacamole), drizzle with sour cream and sprinkle with cilantro and pickled onions. Add limes to the side for garnish. Serve immediately.
Make the Pickled Onions
1. Mix together the vinegar, water, sugar lime juice, sugar, salt and pepper.
2. Add sliced onions and jalapeño (optional) to a medium sized sealable container. Pour vinegar mixture over the top to cover. Add more vinegar and water (in a 50/50 mix) if onions are not completely submerged. Cover with lid or plastic wrap and refrigerate overnight to pickle (and turn pink!).
This rendition from a recent game night switched out refried beans for black beans and added sweet corn, olives, scallions and fresh tomatoes. Whatever you do, don't skimp on the sour cream and cheese!