Sheet pan Nachos

Everyone loves tacos! But what about the good Ole Nacho. Here is a pretty easy process for making some good Ole nachos made to order. Let everyone decide how they want their own

what you need:

4 pieces of parchment paper approx 12×12 each
nacho chips
Beef or chicken (or both)
taco seasoning
tomato – diced
lettuce – diced
onion – diced
Cilantro – rough chop
peppers – red yellow green (whatever kind you like) Diced
Shredded Cheese
Salsa (I prefer the Avocado and Tomatillo Salsa)

For chicken I prefer shredded. place your chicken in a pan with approx 1 -2 cups water, cook on medium low covered for about 15 – 20 minutes or until 165. take and run under cold water and shred with your hands back into the pan, and add the taco seasoning, stir and remove from heat.

For Beef: cook beef over medium high heat, using a spatula or utensil  ground beef. drain grease, and add the taco seasoning. remove from heat.

To build the nachos:

Preheat oven to 375

on your cookie sheet(s) place each piece of parchment make sure they are not overlapping. each piece is for one plate of nachos.

place a layer of chips out to cover the parchment, leaving  approx 1″ boarder.

add some of your protein topping, then onion and peppers and a liberal coating of cheese ,

add a 2nd layer of chips and repeat. place the cookie sheet in the oven.

Bake for roughly 7 -10 minutes or until cheese in melted.

Remove from the oven, and place each helping on a plate, and carefully slide off the parchment paper.

top with lettuce, tomato, salsa and sauce..