Sheet-Pan Loaded Corned Beef Hash Nachos

Serves 6 · 12 min prep · 15 min cook

Ingredients

• 2 cans (15 oz each) corned beef hash
• 1 large bag (13 oz) sturdy tortilla chips
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/3 cup sliced pickled jalapeños
• 1/2 medium red onion
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 lime
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 2 green onions

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper for easy cleanup. Lightly brush or drizzle the parchment with olive oil.
2. 2Empty the corned beef hash into a bowl and break it up with a fork. Season it with garlic powder, smoked paprika, and black pepper, mixing until the spices are evenly distributed.
3. 3Spread the tortilla chips in a single overlapping layer across the prepared sheet pan, covering the surface without big gaps.
4. 4Scatter half of the seasoned corned beef hash evenly over the chips, pressing some pieces into the nooks so they crisp against the pan. Sprinkle half of the cheddar and Monterey Jack over the hash.
5. 5Add the remaining hash in another layer, then top with the rest of both cheeses so every chip gets coverage. Nestle the pickled jalapeño slices and thinly sliced red onion across the top.
6. 6Bake on the middle rack for 12 to 15 minutes until the cheese is fully melted and bubbling and the exposed hash edges turn deep golden and crispy.
7. 7Remove the pan from the oven and let it rest 2 minutes so the cheese sets slightly. Dollop sour cream in small spoonfuls across the surface.
8. 8Squeeze fresh lime juice over everything, then finish with chopped cilantro and sliced green onions for brightness and crunch.
9. 9Serve the nachos straight from the sheet pan while hot, encouraging everyone to pull apart cheesy, hash-loaded clusters.