A sheet pan of baked nachos, easily assembled, using tortilla chips made from scratch.
Servings 4People
Prep Time 45 minutesmins
Cook Time 25 minutesmins
Total Time 1 hourhr10 minutesmins
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
2CupsMasa Harina
1½CupsWarm Water
Canola OilFor brushing the chips.
For the Nachos
½CanBlack OlivesAbout 12-14 olives.
½CanCorn
1PoundGround Beef
2TbspTaco Seasoning
2CupsShredded Cheese
2Roma TomatoesDiced.
1CupShredded 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!