Cookie Sheet Nachos

Who has time to make dinner every night, especially through the holidays? I praise anyone who answered yes. I know that even on a slow week, I'm struggling to make dinner every night.

Cookie Sheet Nachos is one of our favorites that takes hardly any time, and even better, a quick clean up.

So take out your cookie sheet and lets get started. 

To make it a super easy clean up, put foil down on a cookie sheet. (I was out of foil the night I made them. So not the easiest clean up but still pretty easy.) Then you will start layering your chips and toppings.

Start with the chips for the first layer. Then put your choice of meat. We went with left over pulled pork. This is another reason why we love this. If you have left over meat from anything, it's so easy to just throw it on. We've made these with all kinds of meat; ground beef, shredded chicken (rotisserie chicken makes it even easier), and pulled pork.

This is where you add the cheese. Add as much as you'd like. We love ours very cheesy! 

We then add beans. This time, we used pinto beans but we have used black beans before as well. Which ever you prefer.

Now, you add whichever toppings you want. We have to create sections and add some toppings after cooking them due to dislikes and food allergies. Here are most of the toppings we use: olives, tomatoes, corn, onions, and jalapeños.

Just keep layering everything. Once you are done layering and it's ready to cook. Put it into a 350 degree pre-heated oven for about 10 minutes or until cheese is nice and melty.

Top it with sour cream, avocados, guacamole, pico de gallo and/or salsa.

We are always looking for new foods to try. What topping do you prefer on your nachos?