Sheet-Pan Beef Nachos with Quick Pickles

How to Make Sheet-Pan Beef Nachos with Quick Pickles

1. 1

   Step 1: Quick-pickle the red onion

   Active 8 min · Passive 20 min

   Thinly slice the red onion and place it in a bowl. Stir together the distilled white vinegar, granulated sugar and 1 teaspoon of the kosher salt until the sugar dissolves; pour over the sliced red onion, toss to coat, then let sit at room temperature for at least 20 minutes. Reserve 2 tablespoons of the pickling liquid for seasoning the beef later. The pickled red onion will mellow and add bright color and acidity to the finished nachos.

   For this step

   • 1 smallred onion
   • 1/2 cupdistilled white vinegar
   • 1 tbspgranulated sugar
   
2. 2

   Step 2: Cook the seasoned ground beef

   Active 12 min

   Heat a large skillet over medium-high. Add the ground beef and diced yellow onion and cook, breaking the beef into crumbles, until no pink remains and the onion is softened, about 8–10 minutes; drain excess fat if desired. Stir in the taco seasoning, 2 tablespoons of the reserved pickling liquid and the remaining 1/2 teaspoon of kosher salt; cook 1–2 minutes more to marry the flavors, then remove from the heat.

   For this step

   • 1 1/2 lbground beef (80/20)
   • 2 tbsptaco seasoning
   • 1 mediumyellow onion
   
3. 3

   Step 3: Preheat oven and arrange chips

   Active 5 min

   Preheat the oven to 425°F (220°C). Spread the tortilla chips in an even single layer across a rimmed sheet pan (use two pans if needed to avoid crowding). Arranging the tortilla chips before topping helps them stay crisp under the toppings.

   For this step

   • 12 oztortilla chips
4. 4

   Step 4: Assemble and bake the nachos

   Active 8 min · Passive 7 min

   Scatter the cooked ground beef evenly over the tortilla chips, then add diced Roma tomatoes. Sprinkle the shredded Mexican cheese blend evenly across the top so most chips get some cheese and beef. Bake in the preheated oven until the cheese is fully melted and bubbly, about 7 minutes.

   For this step

   • 3 cupsshredded Mexican cheese blend
   • 2 mediumRoma tomatoes
   
5. 5

   Step 5: Top with pickled red onion and serve

   Active 4 min

   Remove the nachos from the oven and immediately top with the pickled red onion (use the red onion you prepared earlier). Let the nachos rest 1–2 minutes, then transfer to a platter or serve straight from the sheet pan while warm.
   

1. Thinly slice the red onion and place it in a bowl. Stir together the distilled white vinegar, granulated sugar and 1 teaspoon of the kosher salt until the sugar dissolves; pour over the sliced red onion, toss to coat, then let sit at room temperature for at least 20 minutes. Reserve 2 tablespoons of the pickling liquid for seasoning the beef later. The pickled red onion will mellow and add bright color and acidity to the finished nachos.
2. Heat a large skillet over medium-high. Add the ground beef and diced yellow onion and cook, breaking the beef into crumbles, until no pink remains and the onion is softened, about 8–10 minutes; drain excess fat if desired. Stir in the taco seasoning, 2 tablespoons of the reserved pickling liquid and the remaining 1/2 teaspoon of kosher salt; cook 1–2 minutes more to marry the flavors, then remove from the heat.
3. Preheat the oven to 425°F (220°C). Spread the tortilla chips in an even single layer across a rimmed sheet pan (use two pans if needed to avoid crowding). Arranging the tortilla chips before topping helps them stay crisp under the toppings.
4. Scatter the cooked ground beef evenly over the tortilla chips, then add diced Roma tomatoes. Sprinkle the shredded Mexican cheese blend evenly across the top so most chips get some cheese and beef. Bake in the preheated oven until the cheese is fully melted and bubbly, about 7 minutes.
5. Remove the nachos from the oven and immediately top with the pickled red onion (use the red onion you prepared earlier). Let the nachos rest 1–2 minutes, then transfer to a platter or serve straight from the sheet pan while warm.