The Sheet Pan Nachos That Our Weeknight Dinners Deserve

Photo: Getty Images.
Sheet pan meals make for fast and easy dinner magic — especially on exhaustive weeknights when all we want is to shove something in the oven and collapse on the couch. But aside from that go-to (predictable) roasted veggie and baked chicken combo, we often want an even quicker option. And that's where nachos come in. Hear me out: nachos are not weekend-exclusive appetizers. They can and should constitute extraordinary dinner material.
Because I love nachos — and because nachos shine best when baked in the oven à la sheet pan method — I decided to experiment with whipping up a few dinner-worthy recipes to help elevate a dull weeknight. I started with some restaurant favorites (Greek salad and fish tacos included). Scroll ahead to check out the three ensuing nacho mashups that don't require any exact measurements for fast and easy munching, any night of the week (Monday's and Tuesday's encouraged). Share a sheet with your roomies and friends over Netflix and some homemade margaritas — or, just enjoy the entire sheet by your damn self. This is a nacho judgement-free zone.
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Photo: Courtesy of Elizabeth Buxton.
"Not Another" Greek Salad Nachos
When salads become sad, turn them into nachos! This Greek version is veggie-heavy, but feel free to throw on some ground beef or grilled chicken to punch the protein up.

Ingredients
1 bag tortilla chips
Mozzarella, shredded
Feta, crumbled
Tomato, chopped
Red onion, sliced
Kalamata olives, chopped
Olive oil
Lemon, juiced
Cucumber, chopped
Romain lettuce, shredded
Tzatziki sauce (optional)
Salt and pepper, to taste

Instructions
1. Preheat the oven to 400°F. Meanwhile, layer the base of your sheet pan with desired amount of tortilla chips. In a bowl, coat desired amount of shredded lettuce and chopped cucumbers with a drizzle of olive oil, squeeze of lemon, and salt and pepper to taste.

2. Sprinkle desired layer of mozzarella atop chips followed by layer of crumbled feta, chopped tomatoes, sliced red onions, and chopped olives. Place sheet pan in the middle of the oven for eight minutes, or until cheese melts and begins to brown around edges.

3. Remove from oven and top with dressed cucumber-lettuce mix, a drizzle of Tzatziki sauce, and additional salt and pepper to taste.
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Photo: Courtesy of Elizabeth Buxton.
"I Could Eat 20" Fish Taco Nachos
Why settle for the standard two-taco order of your favorite when you can bake up an entire sheet pan's worth?

Ingredients
1 bag tortilla chips
Canned salmon, shredded
Feta, crumbled
Canned corn, drained and rinsed
Cabbage, shredded
Scallions, thinly sliced
Olive oil
Lime, sliced into wedges
Avocado, sliced
Sriracha aioli
Salt and pepper, to taste

Instructions
1. Preheat the oven to 400°F. Meanwhile, layer the base of your sheet pan with desired amount of tortilla chips. In a bowl, coat desired amount of shredded cabbage and sliced scallions with a drizzle of olive oil, lime juice, and salt and pepper to taste.

2. Sprinkle desired layer of feta atop chips followed by layer of shredded salmon, canned corn, and dressed cabbage-scallion mix. Place sheet pan in the middle of the oven for eight minutes, or until feta melts and begins to brown around edges.

3. Remove from oven and top with sliced avocado, a drizzle of Sriracha aioli, and additional salt and pepper to taste. Serve with fresh lime wedges.
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Photo: Courtesy of Elizabeth Buxton.
"Unwrap That" Chicken Caesar Nachos
Chicken Caesar wraps are refreshingly crisp and delicious — but sometimes we also want something hot and cheesy. Enter these nachos.

Ingredients
Bag of tortilla chips
Grilled chicken, chopped into strips
Mozzarella, shredded
Parmesan, shredded
Tomatoes, chopped
Romaine lettuce, shredded
Cesar dressing

Instructions
1. Preheat the oven to 400°F. Meanwhile, layer the base of your sheet pan with desired amount of tortilla chips. In a bowl, coat desired amount of shredded romaine lettuce with Caesar dressing and salt and pepper to taste.

2. Sprinkle desired layer of mozzarella and parmesan atop chips followed by layer of grilled chicken strips and tomatoes. Place sheet pan in the middle of the oven for eight minutes, or until cheese melts and begins to brown around edges.

3. Remove from oven and top with dressed romaine, an additional drizzle of Caesar dressing, sprinkle of parmesan cheese, and salt and pepper to taste.
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