Description
These loaded sheet pan nachos bake fast and melty with beef, beans, and two cheeses. Finish them with fresh toppings for the perfect quick meal or game-day bite.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 10 ounces sturdy tortilla chips
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack or pepper jack
- 1 1/2 cups cooked black beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen
- 1/3 cup sliced pickled jalapeños
- 1 cup diced Roma tomatoes, seeded
- 1/2 cup finely diced red onion
- 1 avocado, diced
- 1/3 cup chopped cilantro
- 1/2 cup sour cream
- Lime wedges
Instructions
- Heat your oven to 400°F. Line a rimmed sheet pan with parchment paper.
- Heat oil in a skillet over medium-high heat. Add beef and cook 6–8 minutes, breaking it up until browned.
- Stir in tomato paste, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper; cook for 1 minute. Remove the skillet from the heat.
- Layer 1: Arrange half the tortilla chips on the prepared sheet pan. Top with half the cheddar, half the jack, half the seasoned beef, half the black beans, and half the corn.
- Layer 2: Repeat the layering process with the remaining chips, cheeses, beef, beans, and corn. Scatter the pickled jalapeños over the top layer.
- Bake for 5–7 minutes until the cheese is completely melted and the chips at the edges are just starting to turn golden.
- Finish the nachos immediately by topping with diced tomatoes, red onion, avocado, and cilantro. Dollop with sour cream and serve with lime wedges.
Notes
- Build the nachos in two distinct layers so every chip gets toppings.
- Use thicker, restaurant-style tortilla chips to help prevent sogginess.
- Drain all wet toppings well before adding them to the layers.
- Bake only until the cheese melts; overbaking will darken the chips.
- Serve your nachos right away for the best texture.
- For storage, remove fresh toppings, then refrigerate leftovers up to 1 day. Reheat at 400°F for 5–7 minutes.
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired