Sheet Pan Cheeseburger Nachos
Crisp tortilla chips are topped with seasoned ground beef, melted cheddar, tangy pickles, fresh tomato, and a creamy burger sauce for an easy oven-baked appetizer or casual dinner.
Prep: 15 min · Cook: 15 min · Yield: 4 · Method: Oven
Ingredients
- 8 ounces tortilla chips
- 1 pound ground beef
- 0.5 small yellow onion
- 0.75 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 cups shredded cheddar cheese
- 0.5 cup dill pickle
- 1 medium tomato
- 0.5 cup mayonnaise
- 0.25 cup ketchup
- 1 tablespoon yellow mustard
Cooking instructions
- Heat the oven to 400°F. Line a rimmed sheet pan with parchment or foil. Finely chop the onion, pickle, and tomato; set the pickle and tomato aside separately. (about 5 min) — 400°F
- Cook the ground beef and onion in a large skillet over medium-high heat, breaking up the meat, until no pink remains and the beef reaches 160°F, about 6 to 8 minutes. Drain excess fat, then stir in the salt, pepper, and garlic powder. (about 8 min) — Medium-high
- Spread the tortilla chips over the sheet pan in an even layer. Spoon the cooked beef over the chips and sprinkle evenly with the cheddar. (about 2 min) — 400°F
- Bake until the cheese is fully melted and bubbling at the edges, 5 to 7 minutes. Do not leave the nachos unattended near the end because the chips can brown quickly. (about 7 min) — 400°F
- Stir the mayonnaise, ketchup, and mustard together. Drizzle the burger sauce over the hot nachos, then scatter the chopped pickles and tomato on top. Serve immediately. (about 3 min) — Room temperature