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Sheet Pan Nachos with Umami Beef

Soy Sauce Beef Sheet Pan Nachos with Pico De Gallo | Homemade nachos are a tasty treat for the whole family. They make an essential game day snack, are fun to enjoy as a special birthday meal, or can even be served as a finger food dinner when you add some Tex-Mex inspired side dishes. No need to marinate the beef in advance — all the delicious flavor gets added in as you cook — so this one pan recipe comes together in minimal time as a last-minute appetizer idea.

Ingredients

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

For Pico de Gallo
1 cup chopped tomatoes
½ cup chopped red onion
2 tablespoons chopped cilantro
1 tablespoon Kikkoman® Rice Vinegar
¼ teaspoon sea salt

1 pound 93% lean ground beef
1 tablespoon ground cumin
1 tablespoon chili powder
½ teaspoon dried oregano
2 tablespoons Kikkoman® Less Sodium Soy Sauce
8 cups tortilla chips
1 ½ cups shredded cheddar cheese
½ cup black beans
1 small jalapeño, thinly sliced

Instructions

  1. Stir together ingredients for pico de gallo in a small bowl. Set aside.
  2. Heat ground beef in a medium skillet over medium heat. Use a spatula to break up meat into small crumbles. Cook for 5 minutes. Drain and discard liquid from pan and return to the stove. Stir in cumin, chili powder, oregano and soy sauce. Cook 5 minutes longer. Turn heat off.
  3. Heat oven to 350˚F. Spread tortilla chips evenly on a baking sheet. Top with cheese and bake for 6-8 minutes, until the cheese is melted.
  4. Top nachos with ground beef, black beans, pico de gallo and sliced jalapeños. Serve hot.

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