Amazing Sheet Pan Nachos (Printer-Friendly)

Crispy chips topped with seasoned beef, beans, cheese, and fresh garnishes prepared on a single sheet pan.

# What You’ll Need:

→ Base

01 - 13 oz bag tortilla chips

→ Protein

02 - 1 lb ground beef (substitute with ground turkey or plant-based meat as desired)

→ Vegetables and Legumes

03 - 1 medium onion, finely diced
04 - 2 cloves garlic, minced
05 - 15 oz can black beans, drained and rinsed
06 - 4 oz can diced green chilies
07 - 1 cup corn kernels, fresh or thawed if frozen
08 - 1 cup cherry tomatoes, halved
09 - 1 large jalapeño, thinly sliced, seeds removed for milder heat
10 - 1/4 cup sliced black olives (optional)

→ Dairy

11 - 2 cups Mexican-blend shredded cheese (or equal parts cheddar and Monterey Jack)

→ Seasoning and Oils

12 - 1 tablespoon olive oil
13 - 1.25 oz packet taco seasoning
14 - 1/4 cup water

→ Garnishes

15 - 1/2 cup sour cream
16 - 1/2 cup guacamole
17 - 1/4 cup chopped fresh cilantro
18 - 2 green onions, thinly sliced
19 - Lime wedges

# Steps to Follow:

01 - Preheat the oven to 400°F. Line a large sheet pan with parchment paper or apply a light coat of cooking spray to prevent sticking and facilitate cleanup.
02 - Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook until translucent, approximately 3 minutes. Stir in minced garlic and cook for an additional 30 seconds until fragrant. Add ground beef, breaking it apart with a wooden spoon, and cook until fully browned, about 6 to 7 minutes. Drain excess fat if needed.
03 - Sprinkle taco seasoning over the cooked beef. Add 1/4 cup water, stir thoroughly, and simmer for 2 to 3 minutes until most of the liquid is absorbed and the seasoning coats the meat evenly. Remove from heat and set aside.
04 - Spread tortilla chips evenly in a single slightly overlapping layer on the prepared sheet pan. Avoid piling to ensure uniform topping distribution and crispiness.
05 - Distribute the seasoned meat evenly over the chips. Evenly scatter black beans, diced green chilies, and corn kernels across the base.
06 - Evenly cover the toppings with shredded cheese, extending to the edges. Arrange halved cherry tomatoes, jalapeño slices, and optional black olives atop the cheese layer.
07 - Bake in the preheated oven for 7 to 10 minutes, monitoring closely after 7 minutes to achieve melted, bubbling cheese and lightly browned chip edges without burning.
08 - Remove the sheet pan from the oven. Immediately garnish with chopped fresh cilantro and sliced green onions. Serve hot accompanied by sour cream, guacamole, and lime wedges.

# Helpful Hints:

01 - For crispier nachos, ensure canned ingredients like beans and chilies are thoroughly drained to prevent excess moisture.
02 - Using freshly grated cheese instead of pre-shredded varieties enhances melt quality and texture.
03 - Avoid overloading chips to maintain desired crispness; a cheese-to-chip weight ratio of approximately 1:2 is ideal.

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