Baked Nachos
A sheet pan of baked nachos, easily assembled, using tortilla chips made from scratch.
Equipment
- 1 Baking Sheet
- 1 Rolling Pin Or a tortilla press, if you have one.
- 1 Cast Iron Skillet
- 1 Pastry Brush
Ingredients
For the Tortilla Chips
- 2 Cups Masa Harina
- 1½ Cups Warm Water
- Canola Oil For brushing the chips.
For the Nachos
- ½ Can Black Olives About 12-14 olives.
- ½ Can Corn
- 1 Pound Ground Beef
- 2 Tbsp Taco Seasoning
- 2 Cups Shredded Cheese
- 2 Roma Tomatoes Diced.
- 1 Cup Shredded Lettuce
- Sour Cream
- Refried Beans
- Salsa
Instructions
Make the Tortillas
- Mix the masa harina and the water until it forms a soft dough.
- Divide the dough into 16 dough balls.
- One at a time, roll the dough balls out into tortillas. They should be around 8" rounds. A tortilla press would make this easy. I used plastic wrap to keep the dough from sticking to my rolling pin.
- Heat the cast iron skillet over medium-high.
- Put a tortilla into the skillet and cook on each side for 30-60 seconds (depending on how thick it is.) It usually took be about the same amount of time to roll out one while the previous was cooking.
Make the Chips
- Preheat the oven to 350°F.
- Put the tortillas on the baking sheet and "bake" for about two minutes, to dry them out some.
- Brush the tortillas on both sides with canola oil, then cut them into chips with a knife. Lightly sprinkle them with salt.
- Arrange the chips onto the baking sheet on a single layer, and bake for 6 minutes.
- Flip the chips and continue baking until crunchy, another 6-8 minutes.
Make the Nachos
- Spread your chips out on your baking sheet.
- Cover them in a layer of shredded cheese.
- Arrange your toppings. I recommend leaving out things like lettuce, that will lose their texture being baked, or sour cream, which will melt and dissolve. Put those on top later.
- Add more cheese on top, to hold everything together.
- Bake in the oven for 10-12 minutes, or until the cheese is melted.
- Top with whatever extra toppings you want, and enjoy!