If you look at a restaurant menu, you’ll usually find nachos on the appetizers section. For me, it’s enough for a meal, and I have eaten many platters of nachos for dinner.

The problem with most nachos is that you get a towering plate of nachos that, while delicious, is disappointing after you’re about halfway through. It’s no wonder with the way most nachos are serve— a big pile of chips and then haphazard scoops of cheese, meat, or salsa. The top chips are overwhelmingly flavorful — and sometimes soggy — while the bottom is just plain old chips.

When I make nachos at home, I layer the nachos and cheese on a sheet pan. More surface area equals more coverage. Then I bake the chips so each chip is warm and cheesy. Then add toppings. Since you have a big platter instead of a pile, the toppings fill the craggy spaces of the nachos perfectly, ensuring fewer heavy, soggy, chips. This is something I’ve put a lot of time and effort into solving I know.

For a real meal, you need a good hearty protein. In this case, a flavorful taco beef made with Los Muertos Barbecue seasoning, salsa, and black beans. Then top with your favorites. I use lettuce, sliced fresh jalapeños, and sour cream to tame the heat. And speaking of heat, a sprinkling of Hot Roasted Garlic at the end adds a complex crunchy alternative to hot sauce. Although hot sauce would be good here too.

Sheet Pan Los Muertos Nachos

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Course: Appetizer, Main Course
Keyword: Ava Jane's Kitchen Avocado Oil, Los Muertos Barbecue
Prep Time: 25 minutes
Cook Time: 5 minutes
Servings: 4
Calories: 682kcal



  • Preheat oven to 350 degrees F.
  • Heat a skillet to medium heat. Add the oil, followed by onion. Cook until soft.
  • Add garlic and seasoning and cook for another minute. 
  • Add the beef and cook until no longer pink, breaking up as you go. 
  • Add the salsa and beans, stir and remove from heat. 
  • On a large sheet pan, layer the chips with the cheese, making sure to cover each chip.
  • Bake for about 5 minutes, or until cheese is melted.
  • Remove and top with the taco meat and desired toppings. 
  • Serve immediately.


Use this again: The taco meat can be used for tacos, in a salad, omelet, or burrito. 
For one or two servings: Recipe can easily be halved or doubled. 
Store leftovers: Store in the fridge for up to 3 days, or freeze in a freezer safe container to use later. 


Calories: 682kcal | Carbohydrates: 37g | Protein: 31g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 794mg | Potassium: 613mg | Fiber: 5g | Sugar: 3g | Vitamin A: 407IU | Vitamin C: 3mg | Calcium: 260mg | Iron: 4mg