Amazing Sheet Pan Nachos (Print Version)
Crispy chips layered with seasoned beef, beans, cheese, and fresh jalapeños for a flavorful crowd-pleaser.
# Ingredients You'll Need:
→ Base
01 -
1 large bag (13 oz) tortilla chips
→ Protein
02 -
1 lb ground beef
→ Aromatics and Seasoning
03 -
1 tbsp olive oil
04 -
1 medium onion, finely diced
05 -
2 cloves garlic, minced
06 -
1 packet (1.25 oz) taco seasoning
→ Canned Goods
07 -
1 can (15 oz) black beans, drained and rinsed
08 -
1 can (4 oz) diced green chilies
→ Cheese and Dairy
09 -
2 cups Mexican-blend shredded cheese
→ Fresh Vegetables and Toppings
10 -
1 cup cherry tomatoes, halved
11 -
1 large jalapeño, thinly sliced (seeds removed for less heat)
12 -
1/4 cup sliced black olives (optional)
13 -
1/4 cup corn kernels, fresh or thawed
→ Serving Accompaniments
14 -
1/2 cup sour cream
15 -
1/2 cup guacamole
16 -
1/4 cup chopped fresh cilantro
17 -
2 green onions, thinly sliced
18 -
Lime wedges
# Step-by-Step Instructions:
01 -
Heat oven to 400°F. Line a large sheet pan with parchment paper or lightly coat with cooking spray to prevent sticking and ease cleanup.
02 -
Warm olive oil in a large skillet over medium-high heat. Cook diced onion until translucent, about 3 minutes. Add minced garlic, cooking 30 seconds more until fragrant. Add ground beef, breaking it up with a wooden spoon, and cook until browned and no longer pink, approximately 6-7 minutes. Drain excess fat if necessary.
03 -
Sprinkle taco seasoning over browned meat. Add 1/4 cup water, stir thoroughly, and simmer for 2-3 minutes until liquid is mostly absorbed and meat is evenly coated. Remove from heat and set aside.
04 -
Evenly spread tortilla chips in a single slightly overlapping layer across the prepared sheet pan to ensure balanced topping coverage.
05 -
Distribute seasoned meat evenly over chips, followed by black beans, diced green chilies, and corn kernels to create a harmonious flavor balance.
06 -
Cover the toppings uniformly with shredded Mexican-blend cheese, reaching the edges. Scatter halved cherry tomatoes, sliced jalapeños, and black olives on top.
07 -
Place the sheet pan in the preheated oven for 7-10 minutes or until cheese is fully melted and bubbling and chip edges begin to brown. Monitor closely at 7 minutes to avoid burning.
08 -
Remove from oven and immediately garnish with fresh cilantro and sliced green onions. Serve hot accompanied by sour cream, guacamole, and lime wedges.
# Extra Tips & Details:
01 -
For crispier nachos, ensure all wet ingredients are well-drained and avoid piling toppings too high to maintain chip texture.
02 -
Freshly grated cheese melts more evenly than pre-shredded varieties.