Sheet Pan Nachos
Ingredients
- 2 13-ounce bags tortilla chips
- 1 pound ground beef seasoned and cooked (or use leftover taco meat)
- 2 15-ounce cans black beans, drained and rinsed
- 4 cups shredded Mexican blend cheese
- 1 cup pickled jalapenos
- 2 cups diced tomato
- 1 cup sliced black olives
- 1 cup sour cream
- 1 cup guacamole
- 1/4 cup chopped cilantro
Instructions
- Preheat the oven to 400°F and line two half-sheet pans with parchment paper.
- Spread the tortilla chips in a single, slightly overlapping layer across both pans.
- Scatter the cooked beef, black beans and half the shredded cheese evenly over the chips.
- Top with the remaining cheese so every chip has a chance at a cheese pull.
- Bake for 8 to 10 minutes, until the cheese has fully melted and is bubbling at the edges of the pan.
- Remove from the oven and immediately scatter the jalapenos, tomato and olives over the hot cheese.
- Dollop sour cream and guacamole over the top and finish with the chopped cilantro.
- Serve directly from the sheet pan while the cheese is still pulling, since nachos wait for no one.
Good to Know
Keep the raw toppings, tomato, olives, cilantro, cold and ready in the fridge, and only bake the chips and cheese layer right before the party starts.