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loaded sheet pan nachos topped to perfection with sour cream, fresh tomatoes, avocado, etc.
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Loaded Sheet Pan Nachos

These sheet pan nachos are loaded with seasoned ground beef, black beans, corn, plenty of cheese, and then baked to perfection and topped with more good stuff!
Course Appetizer
Cuisine American
Keyword ground beef sheet pan nachos, oven nachos, sheet pan nachos recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 643kcal

Ingredients

  • Reynolds Wrap® Non-Stick Foil
  • 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 mozza/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 your oven to 400F and move the rack to the top third of the oven.
  • Line a baking sheet with Reynolds Wrap® Non-Stick Foil with the dull side facing up.
  • Spread the tortilla chips in a mostly even layer (some overlap is fine). You may not use the whole bag of chips.
  • Add the beef to a skillet over medium-high heat. Break it up with your spoon, and then add in the spices (garlic powder, onion powder, smoked paprika, cumin, and chili powder). Continue cooking until it's well browned (about 8 minutes).
  • Stir the tomato paste into the beef mixture and take the skillet off the heat.
  • Spoon the beef over top of the tortilla chips, and then add the sliced jalapeños, corn, black beans, and olives.
  • Sprinkle the cheese over top. Start with 1.5 cups, and if you think it needs a bit more, go up to 2 cups.
  • Place the baking sheet in the oven and bake for 8-10 minutes or until the cheese has melted and it's hot and bubbly.
  • While the nachos bake, prepare the garnish toppings.
  • Garnish the nachos and enjoy immediately.

Notes

  • All toppings are optional! Feel free to omit or add more of an ingredient than suggested.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
     

Nutrition

Calories: 643kcal | Carbohydrates: 52g | Protein: 31g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 873mg | Potassium: 872mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1284IU | Vitamin C: 12mg | Calcium: 346mg | Iron: 5mg