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5 from 23 votes

Sheet Pan Nacho Recipe

Sheet pan nachos made with seasoned ground beef, black beans, and melted cheese. Ready in about 25 minutes and easy to customize for everyone.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Tex Mex
Diet: Gluten Free
Servings: 6 servings
Author: Yumna Jawad

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 12 ounce bag tortilla chips
  • 1 15 ounce can black beans , drained and rinsed
  • 2 cups shredded cheddar cheese
  • 1 cup prepared salsa
  • ½ cup sour cream
  • 4 scallions thinly sliced
  • 1 jalapeño thinly sliced (optional)
  • 2 small avocados peeled and diced
  • Lime wedges for serving
US Customary - Metric

Instructions

  • Preheat the oven to 425˚F and line a rimmed baking sheet with foil.
  • In a large skillet, add olive oil and set over medium heat. Add ground beef and cook, breaking up the beef with a fork, for 5 to 7 minutes, or until only some pink remains. Add chili powder, cumin, salt and pepper and cook for 1 to 2 minutes more, or until cooked through. Remove from heat.
  • Scatter tortilla chips in a single layer on the prepared baking sheet. Top with beef, black beans and cheddar cheese. Place in the oven and bake for 5 to 7 minutes, or until the cheese is melted.
  • Let cool slightly, then distribute the salsa and sour cream evenly on top of the nachos. Scatter scallions and jalapeño slices (if using), and avocado on top. Serve with fresh lime wedges on the side, and squeeze lime juice on top right before enjoying.

Notes

  • My Top Tip: The hotter the oven, the better. The high heat warms everything quickly, so you get a crisp chip and melty cheese without burning anything.
  • Storage: Leftover nachos are best eaten fresh. The chips tend to get soggy, but if you have leftovers, you can store them in an airtight container in the fridge for up to two days. If possible, I'd recommend storing everything separately (just build them right before reheating). When you're ready to eat, reheat your leftover nachos on a baking sheet in a preheated 400˚F oven for about 6 minutes.

Nutrition

Calories: 518kcal | Carbohydrates: 26g | Protein: 32g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 1104mg | Potassium: 1075mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1716IU | Vitamin C: 17mg | Calcium: 363mg | Iron: 5mg

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