How To Make Cookie Sheet Nachos
I got this idea during the football season this past year. I knew I would be serving up snacks but I wanted something more health concision and to cut back on the sweet intake as much as possible. Homemade Nachos fit the bill. It has plenty of goodies such as; meat, veggies, cheese, rice and salsa all spread out for the grubbing.
As we all well know Football season can take a toll on what to serve and how much. This Cookie sheet Nachos is a great way to make a large amount and serve it straight from the sheet so folks can take as much or as little as they'd like by pulling chips and toppings straight the sheet. Or you can cut into individual square serving to dish up one at a time. It really is up to you.
When I presented this snack during a game I got raves on the idea and it was devoured in not time. The great thing about this is you really do get stuffed. Its a bit deceiving because the layers aren't visibly seen, so you keep going and it seems to not end because you hit another layer. We were pleasantly filled with it and now it is a common game time snack even out of Football season.
Photos by TalkingFreebies
Cook Time
Ingredients
- Mexican Rice, cooked
- Taco Meat, cooked
- 1 can (drained) Pinto Beans, mixed into taco meat
- 1 - cup Salsa
- Tortilla Chips
- Shredded Lettuce
- Sliced Olives
- Shredded Cheese
- Sour Cream
Tools
- Cookie Sheet lined with tinfoil
- PAM - lightly sprayed onto tinfoil
- Oven ~ Broil setting
Step 1
Instructions
- Prepare your Mexican rice and Taco meat your way
Step 2:
Line cookie sheet with tin foil and spray lightly with a cooking spray. Place a thin layer of Tortilla chips in middle of the cookie sheet, leaving an open space around edge.
Step 3: Begin layering chips... first rice.
Step 4: Next Taco meat with the one can of whole pinto beans.
Step 5: Then cover with shredded cheese.
Step 6:
6. Repeat steps 3 through 6 one more time.
Then place cookie sheet under broiler until cheese is visible melted.
Careful not to leave in to long for chance of burning.
Step 7:
7. Place shredded lettuce around open edge around chips.
Sprinkle sliced olives all over sheet.
Pour salsa down middle of chip layers.
Top with sour cream.
8. Use a good sturdy spatula to press through finished Nachos to cut into square servings.
