Sheet Pan Nachos Recipe
Crispy sheet pan nachos piled with seasoned beef, beans, melted cheeses, and fresh toppings ready in minutes.
Servings: 6 servings
Ingredients
- 9 ounces tortilla chips
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon Stone House Seasoning
- 1 cup grated Monterey Jack cheese
- 1 cup grated cheddar cheese
- 15 ounces black beans drained and rinsed, canned
- 1/4 cup pickled jalapeño slices
- 3 green onions sliced
- 1/2 cup restaurant-style salsa
- 4 ounces sour cream
- 2 avocados pitted and diced
- 1 lime sliced into wedges
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with foil or parchment.
- Spread the tortilla chips in a single even layer on the prepared baking sheet.
- Heat a skillet over medium heat and add the ground beef.
- Sprinkle the beef with the ground cumin, chili powder, and Stone House Seasoning; cook, stirring frequently, until the beef is browned and cooked through, about 5 minutes, then remove from heat.
- Use a slotted spoon to transfer the cooked beef evenly over the tortilla chips, then scatter the grated Monterey Jack and cheddar cheeses and the drained black beans on top.
- Bake the sheet pan in the preheated oven until the cheeses are fully melted, about 5–7 minutes.
- Remove the nachos from the oven and top with pickled jalapeño slices, sliced green onions, salsa, sour cream, and diced avocado.
- Squeeze lime wedges over the nachos to taste and serve immediately with remaining lime wedges on the side.
Equipment
- Skillet
- Baking Sheet
- Grater
- Slotted Spoon
Notes
- Prep toppings and shred cheese ahead to save time.
- Cook the beef fully before assembling the nachos.
- Store cooked beef in an airtight container for up to 3–4 days.
- Reheat leftover nachos on a sheet pan in the oven until warmed through.