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Easy Sheet Pan Nachos Supreme with Ground Beef

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This Easy Sheet Pan Nachos Supreme is a quick and delicious meal that comes together on one pan. Perfect for game day, potlucks, or a busy weeknight dinner, it features layers of crispy tortilla chips, seasoned ground beef, black beans, and melted cheese, topped with fresh ingredients like sour cream, pico de gallo, and avocado.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 preferred)
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1 packet (1 oz/28g) taco seasoning (or 2 tablespoons homemade blend)
  • 1/4 cup (60ml) water
  • 1 can (15 oz/425g) black beans, drained and rinsed
  • 1 bag (13-16 oz/370-450g) restaurant-style tortilla chips (sturdy kind)
  • 3 cups (340g) shredded Mexican blend cheese (or mix of cheddar and Monterey Jack)
  • 1 cup (240ml) sour cream
  • 1 cup (240ml) fresh pico de gallo or salsa
  • 1 avocado, diced (or prepared guacamole)
  • 1/2 cup (75g) pickled jalapeños (optional)
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions

  1. Preheat your oven to 400°F (200°C). Line your sheet pan with aluminum foil for easy cleanup.
  2. Cook the ground beef: Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 2-3 minutes until softened. Add ground beef, breaking it up, and cook for 5-7 minutes until browned. Drain excess fat if desired.
  3. Season the meat: Add minced garlic and cook for 30 seconds until fragrant. Sprinkle taco seasoning over beef, add water, and stir. Simmer for 2-3 minutes until sauce thickens. Stir in drained black beans and remove from heat.
  4. Layer the chips: Spread half the tortilla chips in an even layer on the prepared sheet pan, as close to a single layer as possible.
  5. Add the first layer of toppings: Spoon half of the seasoned beef and bean mixture evenly over the chips. Sprinkle with half of the shredded cheese.
  6. Build the second layer: Add remaining chips on top, then the rest of the beef mixture, and finally the remaining cheese. Distribute evenly.
  7. Bake: Place sheet pan in preheated oven and bake for 10-12 minutes, until cheese is melted and bubbly and chip edges are golden brown.
  8. Add fresh toppings: Remove from oven and let cool for 2 minutes. Drizzle with sour cream, scatter pico de gallo, add diced avocado, and sprinkle with pickled jalapeños and fresh cilantro. Squeeze lime wedges over everything.
  9. Serve immediately: Bring the whole sheet pan to the table and let everyone grab their own loaded chips.

Notes

For best results, use sturdy restaurant-style tortilla chips to avoid sogginess. Shred your own cheese for smoother melting. Add wet toppings like sour cream and salsa after baking to keep chips crispy. For extra crunch, broil for the last 1-2 minutes, watching carefully.

Nutrition

Keywords: sheet pan nachos, ground beef nachos, easy nachos, game day nachos, potluck nachos, loaded nachos

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