I don’t like the term “food restrictions.” It just feels so… sad. And while there are certain things that people with food sensitivities and allergies have to accept (bread made from wheat has no equal — just the way it is), there are always foods that can step in and provide a delicious meal.

My wife and I were both craving nachos one evening, but I didn’t not want to make multiple versions (she has food restrictions, and I do not). Could I make one giant sheet pan of nachos, and we’d both enjoy it? Better yet — would our kids even eat them??

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The answers ended up being a resounding “yes!” and “YES!!” It starts off with my standard ground beef taco meat. My version is actually mixed with a lot of vegetables, but once it’s all cooked down, it’s just a flavorful protein and complex carb-packed filling for tacos, burritos, bowls, and nachos. I always make extra, and we pick at it for lunches and dinners for days.

Since my wife also doesn’t do grain, we opt for grain-free tortilla chips. There are increasingly more grain-free options, but my favorites are Siete brand or to just use potato chips (though that can get a bit heavy for nachos, so Siete is the choice 9 times out of 10). Though you want to eat pretty quick once assembled, as Siete chips that have been topped with things start to get soggy after awhile.

The “cheese” is a little trickier and took some testing. But I’ve landed on what I feel is a really great dairy-free nacho-style “cheese” sauce that is completely plant-based and free from grain-based thickeners.

Topped with a few classic toppings, this dinner comes together in less than an hour and totally tackles that craving for a good, classic nachos. So if you’re cooking for a mixed crowd, or navigating some new food sensitivities yourself, be sure to give this one a try!

Lime Bowl | Sheet Pan | White Plate | White Bowl