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.
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
Stir together ingredients for pico de gallo in a small bowl. Set aside.
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.
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.
Top nachos with ground beef, black beans, pico de gallo and sliced jalapeños. Serve hot.