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Sheet Pan Nachos
Benchi

Sheet Pan Nachos

Cheesy, crunchy sheet pan nachos made with Tostitos Scoops tortilla chips, seasoned ground beef, RO*TEL diced tomatoes and green chilies, Velveeta cheese, and shredded cheddar cheese. Each scoop chip holds beef, tomatoes, and cheese for a warm, melty, loaded appetizer.
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Ingredients Equipment Method

Ingredients
  

Ingredients
  • Tostitos Scoops tortilla chips
  • Ground beef
  • RO*TEL Original diced tomatoes and green chilies
  • Taco seasoning
  • Velveeta cheese, cubed
  • Shredded cheddar cheese
  • Optional: sour cream
  • Optional: guacamole
  • Optional: jalapeños
  • Optional: black olives
  • Optional: green onions
  • Optional: salsa
  • Optional: queso dip
  • Optional: pico de gallo
  • Optional: refried beans
  • Optional: black beans
  • Optional: corn
  • Optional: shredded lettuce
  • Optional: diced avocado
  • Optional: hot sauce
  • Optional: cilantro

Equipment

  • skillet
  • Sheet pan

Method
 

Instructions
  1. Preheat your oven to 375°F.
  2. Line a sheet pan with parchment paper or foil for easy cleanup.
  3. Add the ground beef to a skillet over medium heat.
  4. Cook until browned and fully cooked, breaking it apart with a spatula as it cooks.
  5. Once the beef is cooked through, drain any extra grease.
  6. Sprinkle taco seasoning over the cooked ground beef.
  7. Stir until the beef is evenly coated.
  8. Add half of the RO*TEL Original diced tomatoes and green chilies to the skillet with the beef.
  9. Stir everything together.
  10. Cook for 2–3 minutes until the beef is flavorful, warm, and slightly saucy.
  11. Place the Tostitos Scoops tortilla chips on the sheet pan in a single layer.
  12. Try to face the scoops upward so they can hold the toppings.
  13. Spoon a small amount of the seasoned beef mixture into each scoop chip.
  14. Do not overfill the chips or they may break.
  15. Add a small spoonful of the remaining RO*TEL on top of the beef in each chip.
  16. If the RO*TEL is very wet, drain a little liquid first so the chips do not get soggy.
  17. Place one small cube of Velveeta cheese into each filled chip.
  18. Sprinkle shredded cheddar cheese over the top of the sheet pan.
  19. Bake until the cheese is melted, bubbly, and the chips are warm.
  20. Watch closely so the chips do not get too dark.
  21. Remove the sheet pan from the oven and let the nachos cool for a few minutes.
  22. If desired, add sour cream, green onions, jalapeños, cilantro, salsa, or guacamole after baking.
  23. Serve warm right from the sheet pan or transfer carefully to a platter.