What I’m about to tell you might change everything.
Are you ready?
I put Fritos in these nachos. It’s true.
I did.
Please don’t leave me.
When Eddie saw that I actually bought Fritos at the grocery store, he almost left me. Also true.
Fritos aren’t usually my thing. Chips like that — Doritos and the like — aren’t high on my snack list. But still, there they were in my cart.
There’s a nostalgic reason. Mother Lovett always kept Fritos in her pantry — the cupboard under her kitchen bar stools, which also held yellowed newspaper recipe clippings from the 1970s. Pringles were always there too, and sometimes Bugles. She served Fritos with some kind of dip that was oddly gross and somehow perfect in a very specific way.
I had planned to make a huge walking-taco style platter of nachos — like the big spread I made last summer — and wanted to share it with you. At the last minute I mixed regular tortilla chips with a handful of Fritos. It’s essentially the same idea, with a satisfying crunch and a hint of nostalgia.
I made green chile beef sheet pan nachos, a recipe that’s almost always in our monthly rotation. They take about 30 minutes and are a frequent fallback dinner for us.
Sometime around the holidays my cravings shift toward comfort-food classics: tacos with real, flavor-packed ground beef, a dish with red sauce and pasta, and yes — pizza. In December we favor familiar weeknight comfort food, and last year that meant puffy tacos, which were incredible.
This beef mixture is loaded with flavor. The green chile crema drizzled over the finished nachos is dreamy. Crunchy radish slices and a quick pico de gallo brighten everything. There’s a generous amount of cheese, because of course there is.
One of the best parts is the layers of vegetables on top — pico, radishes, avocado, cilantro — which add freshness and texture to every bite.
30 Minute Sheet Pan Green Chile Beef Nachos
4
appropriately, 2 obnoxiously
30 mins
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Ingredients
- 1 teaspoon olive oil
- 1 pound lean ground beef
- 1/2 red bell pepper, chopped
- 1/2 orange bell pepper, chopped
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 2 (4-ounce) cans diced green chiles, 1 tablespoon reserved
- 1/3 cup low-sodium beef stock (or water)
- enough tortilla chips to cover the bottom of a pan
- 1 or 2 handfuls of Fritos
- 8 ounces monterey jack cheese, freshly grated
- 1 avocado, thinly sliced
- 1 bunch of cilantro, chopped and torn
- 3 radishes, thinly sliced
- fresh salsa (I used salsa verde)
- sour cream for serving
- limes for squeezing
Quick pico
- 1 pint cherry tomatoes, chopped
- 1/4 red onion, diced
- 3 tablespoons chopped fresh cilantro
- 1/2 lime, juiced
- pinch of salt and pepper
Green chile crema
- 1 tablespoon diced green chiles
- 1/4 cup plain greek yogurt
- 1/4 cup half and half
- 1 lime, juiced
Instructions
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Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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Heat a large skillet over medium heat and add the olive oil. Sauté the onions, bell peppers and garlic until translucent, about 2 minutes. Add the ground beef and break it up with a spoon; cook until browned, about 6–8 minutes. In a small bowl combine chili powder, cumin, smoked paprika, onion powder, cayenne, salt and pepper. Add the spice mix to the beef and stir until evenly distributed. Stir in the green chiles and the stock, then reduce heat to low and simmer briefly. If the mixture seems too watery, thicken with a small sprinkle of flour or cornstarch and stir until combined.
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Spread a layer of tortilla chips across the baking sheet, then scatter a handful or two of Fritos over the chips. Sprinkle with cheese, then spoon the beef over the top, layering so everything melts together. Bake about 10 minutes, until the cheese is melted.
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Remove from the oven and top with the quick pico, avocado slices, cilantro, salsa and radish. Drizzle with green chile crema and serve immediately with sour cream and lime wedges.
Quick pico
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Combine chopped tomatoes, diced red onion, cilantro, lime juice and a pinch of salt and pepper. Chill until ready to use.
Green chile crema
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Blend the diced green chiles, Greek yogurt, half and half and lime juice in a blender or food processor until smooth and creamy.
Did you make this recipe?
I appreciate you so much!
It’s like eating a nacho rainbow!