Description
Crispy sheet pan nachos loaded with seasoned ground beef, melted cheese, and fresh vegetables. This recipe offers big flavor and simple cleanup, perfect for game day gatherings.
Ingredients
- 1 pound ground beef 85 percent lean
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 clove garlic minced
- 12 ounces sturdy tortilla chips
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup canned black beans drained and rinsed
- 1 cup corn kernels canned or frozen and thawed
- 1 cup grape tomatoes halved
- 1 small red onion finely diced
- 1 jalapeno thinly sliced
- 2 green onions sliced
- 1 cup sour cream
- 1 cup salsa
Instructions
- Heat your oven to 400°F. Line a large rimmed sheet pan with foil.
- Heat olive oil in a skillet over medium heat. Add ground beef and cook for 6 to 8 minutes, breaking it apart, until browned.
- Stir in salt, cumin, chili powder, smoked paprika, and garlic. Cook for 1 minute until fragrant.
- Spread tortilla chips evenly on the prepared sheet pan.
- Scatter the cooked beef, black beans, and corn evenly over the chips.
- Sprinkle the cheddar and Monterey Jack cheese evenly over all ingredients.
- Bake for 10 to 12 minutes until the cheese melts and bubbles and the beef reaches 160°F internal temperature.
- Remove from the oven. Immediately top with tomatoes, red onion, jalapeno, and green onions.
- Serve hot. Spoon sour cream and salsa over individual portions.
- Refrigerate leftovers within 2 hours.
Notes
- Use sturdy tortilla chips so they hold up to the toppings.
- Refrigerate leftovers within 2 hours for food safety.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired