Had to Try the Viral Sheet Pour Nachos and It Did Not Disapp

• total time: 12 minutes

Ingredients

1 tbsp olive oil, divided

½ medium onion, diced

1 lb ground beef

Kosher salt + ground black pepper, to taste

1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1 tsp cumin

1 tbsp tomato paste

1/4 cup water, or more as needed

2 jars white queso

2 cups shredded Mexican cheese blend

2-12 ounce bags of tortilla chips

TOPPINGS:

Salsa, sour cream, guacamole, and cilantro to garnish

Directions

Preheat your oven to 350°F and line two large sheet pans with foil.

Add the oil to a large skillet over medium heat. Add the onion and saute until softened, then add the ground beef and brown, breaking up with a wooden spoon. Drain any excess grease and discard.

Season the meat with salt, pepper, garlic powder, onion powder, paprika, and chili powder. Add the tomato paste + water and stir. Let simmer for a few minutes so the flavors can come together. Remove from the heat.

Spread both jars of queso on one of the prepared pans, then top with the ground beef mixture, followed by the shredded cheese.

Bake for 8-10 minutes, or until the shredded cheese is completely melted and bubbly. Meanwhile, spread the tortilla chips on the second baking sheet.

Once the hot cheese sauce is ready, carefully pour over the tortilla chips. Top with your favorite nacho toppings like salsa, guac, sour cream, and chopped cilantro and enjoy!