Sheet Pan Nachos
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
- 12 ounces ground chuck
- 1/2 cup finely chopped onion
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 9 ounces restaurant style corn tortilla chips do not use extra thin tortilla chips, they won't hold up to the toppings
- 1 15 ounce can black beans, drained and rinsed
- 12 ounce package shredded Mexican 4-cheese blend
- Toppings of your choice: 1/2 cup finely chopped red onion, 1/4 cup pickled jalapeno slices, 1 medium-size ripe avocado, 1/2 cup sour cream, 1/4 cup finely chopped cilantro, 1 cup salsa, 1/4 cup finely chopped black olives, 1 cup Green Giant Mexicorn, 1/2 cup finely chopped red bell pepper, 1 bunch green onions (sliced, white part and some of green part only). Garnish: 1 lime, cut into wedges.
Preheat oven to 400 degrees Fahrenheit.
Place ground chuck and onion into a large skillet over medium heat. Add olive oil. Stir. Cook, breaking up any large pieces of chuck with a fork, until beef is cooked. (about 7 minutes). Drain off fat from chuck.
Sprinkle ground beef and onions with cumin, chili powder, salt and pepper. Stir.
Line a large rimmed baking sheet with parchment paper. Spread tortilla chips across pan in a single layer with as little overlap as possible. Top chips evenly with ground chuck mixture, black beans and cheese.
Bake nachos until cheese is melted and is beginning to brown in places, about 8 minutes. Remove nachos from oven and desired toppings. Serve with lime wedges for guests to squeeze lime juice over their nachos.
