The Corporate Celiac

Sheet Pan Nachos

I always keep ingredients for nachos on hand. Most of the ingredients are reasonable shelf-stable. It’s an easy meal, it’s easy to clean up, and it feels like a treat! All you need are tortilla chips, a protein, cheese, and some toppings.

Prep Time: 15 minutes

Ingredients:

• Corn tortilla chips (many brands are marked gluten-free)
• Protein: You can use refried beans, canned beans, chicken, shrimp, ground/shredded beef, steak, pork… canned chili also works!
• Shredded cheese: Mexican or Taco blend, colby jack, or a mix of mozzarella and cheddar work well
  • If you don’t often use shredded cheese, keep the bag in the freezer
• Toppings: Jalapeños, cilantro, chopped tomato or pico de gallo, olives, chopped red onions, salsa, sour cream
• Spices (optional): A sprinkle of taco seasoning or cumin goes a long way!

Preparation:

1. Preheat oven to 350°F.
2. Cook/heat the protein and set aside.
   • I keep portions of cooked chicken and beef in the freezer, and canned refried beans in my pantry, exactly for this.
3. Layer on a sheet pan (line with foil for easy clean up!): Tortilla chips and a thin layer of cheese, and sprinkle on spices (if using).
4. Bake until cheese is just melted (5 mins).
5. Remove from oven and add: Protein, toppings, and another layer of cheese (leave off things like cilantro, sour cream, and salsa, to add at the end).
6. Bake until cheese is melted and starts to brown (5-8 mins)
7. Add remaining toppings and enjoy!