Description
These Loaded Sheet Pan Nachos are a deliciously easy and satisfying Tex-Mex dish perfect for sharing. Ground beef spiced with smoky paprika and chili powder is layered over crispy tortilla chips, then topped with corn, black beans, olives, jalapenos, and a generous amount of melted cheese. Fresh garnishes like avocado, tomato, cilantro, and red onion add vibrancy, while sour cream adds a creamy finish. Ideal for gatherings or a flavorful family dinner.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 tablespoon chili powder
- 2 tablespoons tomato paste
- 1 (12 ounce) bag tortilla chips
- 1 jalapeno pepper, thinly sliced (optional)
- 1/2 cup corn (frozen or canned)
- 1 cup canned black beans, drained & rinsed
- 1/2 cup sliced black olives
- 1.5-2 cups Tex-Mex or mozzarella/cheddar blend shredded cheese
Garnish Toppings
- 1/2 cup sour cream (or to taste)
- 1 medium tomato, chopped
- 1 avocado, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup red onion, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and position the rack in the top third for even baking.
- Prepare Baking Sheet: Line a baking sheet with Reynolds Wrap® Non-Stick Foil, dull side facing up, to prevent sticking and ease cleanup.
- Layer Chips: Spread the tortilla chips evenly across the baking sheet, allowing some overlap but covering the surface mostly in a single layer. You may not need the entire bag.
- Cook Beef: In a skillet over medium-high heat, add the ground beef. Break it apart with a spoon and sprinkle in garlic powder, onion powder, smoked paprika, cumin, and chili powder. Cook, stirring occasionally, until the beef is thoroughly browned, about 8 minutes.
- Add Tomato Paste: Stir the tomato paste into the browned beef mixture to enhance flavor and moisture, then remove the skillet from heat.
- Assemble Nachos: Spoon the seasoned beef evenly over the tortilla chips. Top with sliced jalapeño, corn, black beans, and black olives for a medley of flavors and textures.
- Add Cheese: Sprinkle 1.5 cups of shredded Tex-Mex or mozzarella/cheddar blend cheese over the toppings. Use up to 2 cups if you prefer extra cheesy nachos.
- Bake Nachos: Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the cheese has melted and the dish is hot and bubbly.
- Prepare Garnishes: While the nachos bake, chop the tomato, avocado, cilantro, and red onion. Have the sour cream ready for serving.
- Serve: Remove nachos from the oven and immediately garnish with chopped tomato, avocado, cilantro, red onion, and dollops of sour cream. Serve hot and enjoy!
Notes
- You can customize the heat level by adjusting the amount of jalapeño or omitting it altogether.
- For a vegetarian version, substitute ground beef with a plant-based meat alternative or use extra black beans and corn.
- Use fresh tortilla chips for the best texture; stale chips may become soggy more quickly.
- Leftover nachos can be stored in the refrigerator and reheated in the oven to preserve crispiness.
- Feel free to add other toppings like guacamole, salsa, or pickled jalapeños for extra flavor.
