Sheet Pan Ground Beef Nachos
These oven-baked nachos are layered with seasoned beef, beans, and cheese, then finished with bright toppings for a simple, satisfying dish.
Ingredients
- 1 lb ground beef
- 1 oz packet taco seasoning
- 9 oz bag restaurant-style tortilla chips
- 16 oz can refried beans or black beans
- 2 c Colby Jack shredded
- 1 jalapeño optional
- ½ c guacamole optional
- ½ c sour cream optional
- ½ c sliced olives sliced, optional
- 1 tomato diced, optional
Instructions
- Line a rimmed baking sheet with parchment. Preheat oven to 400F.
- Brown the ground beef on medium, breaking it up with a spatula. Drain or spoon out as much grease as you want.
- Stir in taco seasoning and water, simmer about a minute so it thickens a bit.
- If using, slice or dice the jalapenos. Dice the tomato. Set aside. These will go on after baking.
- Arrange tortilla chips on the baking sheet. I try to get these in one layer as best as I can, curved side up to help hold the meat and beans.
- Spoon refried beans (or black beans) over chips, then add the cooked, browned taco meat and add handfuls of cheese over top. Top with jalapeños, if using.
- Bake 6 minutes, or until cheese melts and edges brown. Check that the outside chips aren't getting too brown. If the cheese hasn't melted enough add another 3 minutes. You want fully melted cheese but not dark brown chips.
- Drop spoonfuls of guacamole and sour cream, and sprinkle on olives and tomato, distributing so chips are getting a little of everything. Serve warm.
- Pro Tip: If you have a can of Rico's nacho cheese, warm up 1/4 or 1/2 cup in the microwave and drizzle on top (ballpark style) right before serving.
Nutrition
Calories: 539kcalCarbohydrates: 34gProtein: 23gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 80mgSodium: 1154mgPotassium: 394mgFiber: 6gSugar: 4gVitamin A: 1046IUVitamin C: 6mgCalcium: 312mgIron: 3mg
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