It’s nacho night, people, and I’m drooling just looking at these shots I took earlier. Made these yesterday and I’m pretty sure the moment my fingers stop typing here, I’m headed back into the kitchen to recreate the moment. These are my lazy girl’s baking tray nachos! They are the easiest thing in the world to make and will feed up to four people (although here is where I have to say that I’ve been making these for just the two of us here during lockdown and it’s been the dinner from heaven… so no judgement on portion size from me!).
Here’s what you’ll need in the kitchen to start, and I swear to god, the ingredient list is the easiest you’ll ever read and it’s basically a “use as much as you like” policy here. You can never go wrong with too much of any one thing. The real art here is in the preparation:
- A nonstick baking tray (cookie sheet)
- Frying Pan
- Your favourite salted tortilla chips – the bigger the better!
- 250 grams shredded cheddar cheese (if it is available, grab a bag of 4 cheese mixed Mexican… easier to find in the USA than in the UK)
- 1 pound minced meat
- 1 packet of Taco Seasoning
- Pre sliced Green Chilis (from the jar…again, I use Old El Paso) and Fresh cherry tomatoes
- or (if you’re really lazy)… just a jar of salsa, as hot as you can take it!
- Sour Cream
- Guacamole (to taste and entirely optional… some nights we have with, others without)
Now, let’s talk putting together. Here’s a step by step guide on how to make the lazy girl’s sheet nachos.
1. Set your oven for 425F (220C)
2. Brown your mince meat in the frying pan! Easy peasy. Empty the grease from the pan and follow the instructions on the back of your taco seasoning mix for seasoning the meat. This will usually involve adding water and simmering the meat to allow adequate seasoning. Yum. While this is happening…
3. Cover a baking tray with tortilla chips. Try to spread them out so they sit as a single layer, covering the entire tray!
4. Empty your bag of cheese across the chips on the baking tray. Try to distribute as evenly as possible to get every nook and cranny covered. This is essential!
5. Place the baking tray in the oven and allow the cheese to melt completely. This should take between 5-7 mins. Keep an eye out! Baking time varies depending on the cheese you use.
6. While the cheese is melting, take out your green chillis and cherry tomatoes. Slice in two (I’ll sometimes leave the chilis sliced as is to give extra kick). These should be sizeable chunks of heat! If you’re following the really lazy girl’s guide, just pop open your salsa!
7. Remove the baking tray from the oven and set on a safe surface for building your nachos.
8. Spoon the meat onto the cheese covered chips. Again, try to distribute as evenly as possible.
9. It’s then time to sprinkle your veggies or salsa. If you are sprinkling the veg, try, again, to distribute evenly. If you are using salsa, you’ll follow the instructions as below for Sour Cream and Guac.
In my opinion, there is nothing more annoying than the way restaurants serve nachos, with all the toppings just piled in the middle of the plate. I say give every chip a fighting chance and load them up. So…
10. Start a grid on your nachos! Across the pan drop one big spoonful of sour cream, one spoonful or salsa and one of guac. Continue until you have pattern on top. This gives each tortilla chip a chance in the fight for toppings!
11. Grab that tray and serve. The tray, at this point, should have cooled, but check the temperature before picking up! Serve immediately for family and friends or sit down with a bib and Netflix to polish off with a margarita!