Description

Easy Loaded Sheet Pan Nachos are a quick and delicious appetizer or meal that combines seasoned ground beef, layers of tortilla chips, black beans, corn, and melted Monterey Jack cheese. Topped with fresh cilantro, sour cream, diced tomatoes, and jalapeños, this dish offers a perfect balance of savory, spicy, and fresh flavors, all baked together on a single sheet pan for easy preparation and cleanup.

Ingredients

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Main Ingredients

1 tablespoon olive oil
1 small sweet onion, finely diced
2 garlic cloves, finely minced
1 pound 85/15 ground beef
2 tablespoons taco seasoning
¾ teaspoon salt, divided
1 (10-ounce) bag tortilla chips
1 (15.25-ounce) can corn, drained
1 (15.5-ounce) can black beans, drained and rinsed
2 cups shredded Monterey Jack cheese

Toppings

Fresh cilantro, finely chopped
Sour cream or Mexican crema
Diced tomatoes or pico de gallo
Fresh or quick-pickled jalapeños

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Instructions

Preheat the Oven: Preheat your oven to 400°F to ensure it reaches the right temperature for melting the cheese evenly.
Sauté the Onion: Heat the olive oil in a large skillet over medium heat. Add the finely diced sweet onion and cook for 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant, careful not to burn it.
Cook the Beef: Add the ground beef to the skillet and cook it, breaking it apart with a spatula, for 7-8 minutes until no pink remains. Stir in the taco seasoning and ½ teaspoon of salt. Lower the heat and continue cooking for 2-3 minutes until most of the liquid has evaporated, concentrating the flavors.
Layer the Nachos: Line a large baking sheet with parchment paper. Spread the tortilla chips in a single even layer on the sheet. Evenly distribute the cooked ground beef, drained corn, and rinsed black beans over the chips. Sprinkle the shredded Monterey Jack cheese over the top, and finish with the remaining ¼ teaspoon salt.
Bake and Add Toppings: Place the baking sheet in the preheated oven and bake for 4-6 minutes until the cheese is fully melted and bubbly. Remove from the oven and immediately top the nachos with fresh chopped cilantro, dollops of sour cream or Mexican crema, diced tomatoes or pico de gallo, and fresh or quick-pickled jalapeños to your preference. Serve warm.

Notes

For spicier nachos, add more jalapeños or sprinkle with crushed red pepper flakes.
Use gluten-free tortilla chips if you need this recipe to be gluten-free.
To make it vegetarian, omit the beef and substitute with extra beans or sautéed vegetables.
Leftover nachos can be stored in the refrigerator and reheated in the oven to maintain crispness.
Make sure to drain excess liquid from the beans and corn to prevent soggy chips.