Best Bricklayer Style Nachos Sheet Pan Recipes

SHEET PAN NACHOS

Sheet Pan Nachos image

A very simple sheet pan recipe, these nachos are guaranteed to be a hit at your next get-together.

Provided by The Kitchen Alchemist

Categories Appetizers and Snacks Cheese Nachos Recipes

Time 20m

Yield 10

Number Of Ingredients 11

Ingredients

1 pound ground beef (80% lean)
¼ cup water
1 tablespoon chili powder
1 teaspoon ground cayenne pepper
salt and ground black pepper to taste
1 (14.5 ounce) package tortilla chips
1 (4 ounce) can sliced black olives
1 (12 ounce) jar pickled jalapeno pepper slices
2 cups shredded Cheddar cheese
1 (8 ounce) container sour cream
1 cup salsa

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a sheet pan with aluminum foil.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in water, chili powder, cayenne, salt, and pepper.
Lay out tortilla chips on the sheet pan. Top with ground beef mixture. Cover with olives, jalapeno slices, and Cheddar cheese.
Broil until cheese is bubbly and golden brown, 3 to 5 minutes. Serve with sour cream and salsa for dipping.

Nutrition Facts : Calories 464.5 calories, Carbohydrate 34.8 g, Cholesterol 63.5 mg, Fat 28.7 g, Fiber 3.7 g, Protein 19.3 g, SaturatedFat 11.3 g, Sodium 915.1 mg, Sugar 4.3 g

THE ORIGINAL NACHOS

The Original Nachos image

The first nachos were said to have been invented in Piedras Negras, Mexico, in 1940, with just three ingredients. As the story goes, a group of women walked into the Victory Club in Piedras outside business hours. Aiming to please, Ignacio Anaya, the maître d'hôtel known as Nacho, ran to the kitchen and made a quick appetizer with ingredients he found. Today's nachos know no end to their variations: They can have a number of seasoned layers, like these bricklayer-style nachos, or these vegetarian bean nachos, or simply be topped with cheese sauce, like those sold at concession stands. But the simplicity of its original, with its barely salted chips, nutty melted cheese and briny pickled jalapeños, is sure to charm true fans.

Provided by Pati Jinich

Categories snack, burritos and nachos, crackers and chips, finger foods, appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 3

Ingredients

3/4 pound store-bought or Homemade Tortilla Chips (see recipe)
1 pound shredded Colby cheese (about 4 packed cups)
1 cup thinly sliced store-bought or homemade Pickled Jalapeños (see recipe), plus 2 to 4 tablespoons brine

Steps:

Set racks in the upper and lower thirds of the oven and heat to 400 degrees.
Spread the tortilla chips in a single layer on two large sheet pans. Place a scant tablespoon of shredded cheese over each chip, pressing slightly to adhere. Top each chip with 1 or 2 slices pickled jalapeño. Sprinkle or spoon the pickled jalapeño brine all over the chips. Bake until cheese melts completely and begins to lightly brown at the edges, 5 to 7 minutes.
Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter.

BRICKLAYER-STYLE NACHOS SHEET-PAN

Bricklayer-Style Nachos Sheet-Pan image

Categories Sausage Tomato

Number Of Ingredients 13

Ingredients

2 pounds ripe Roma tomatoes or 2 (15-ounce) cans fire-roasted tomatoes
8 ounces thick-cut bacon, thinly sliced
8 ounces ounces fresh Mexican chorizo, casing removed, coarsely chopped
1 1/2 pounds beef sirloin, excess fat removed, meat cut into 1/2-inch pieces
1 pinch Kosher or sea salt and black pepper
1 white onion, halved and slivered (about 1 1/2 cups)
1 jalapeños or serrano chiles, halved, deseeded if desired, and sliced (1 or 2 jalapenos)
2 garlic cloves, finely chopped
1 1/2 pounds store-bought or Homemade Tortilla Chip
12 ounces shredded Mexican melty cheese, like Oaxaca, Asadero or quesadilla, or even Monterey Jack or mozzarella (about 3 cups)
1 ripe avocado, halved, pitted and finely chopped
1 cup rumbled queso fresco
8 callions, trimmed and thinly sliced

Steps:

If using fresh tomatoes, place them on a small baking sheet covered with aluminum foil. Place them under the broiler for 8 to 10 minutes, turning halfway through, until charred, mushy and juices have begun to run. Remove from heat. Once cool enough to handle, chop them without discarding any of the juices, seeds or charred skin.
Heat a large (12-inch) skillet over medium-high. Add the bacon and cook, stirring occasionally, until it browns slightly and renders some of its fat, 3 to 4 minutes.
Add the chorizo to the bacon, and cook, breaking the sausage into smaller pieces using a wooden spoon as it begins to brown and crisp, 3 to 4 minutes.
Add the beef, season with salt and pepper and cook, stirring a couple times, until it begins to brown, about 4 minutes. Incorporate the onion and jalapeño and cook until they begin to wilt, 2 to 3 minutes. Add the garlic and stir until fragrant but not browned, less than 1 minute.
Stir in the fresh or canned chopped tomatoes with their juices and cook over high, stirring occasionally, until saucy, 2 to 3 minutes. Season to taste with salt.
Set the rack in the middle of the oven and heat to 400 degrees. Place all the tortilla chips in a half sheet pan or large baking sheet in an even layer. Cover the chips with the bricklayer meat mixture and all of its chunky salsa. Cover with the shredded cheese. Bake until cheese has completely melted, 8 to 10 minutes.
Garnish with the avocado, crumbled queso fresco and scallions. Dig in while hot!