Sheet Pan Beef Nachos with Pickled Jalapeños
Crisp tortilla chips piled with spiced ground beef, black beans and melted cheddar and Monterey Jack, then topped with avocado, tomato, sour cream and pickled jalapeños.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 6
Layering the chips, beef and cheese twice means every chip gets a topping instead of only the top layer. Add the fresh toppings after baking so they stay cool and crisp. Check the label on the tortilla chips and pickled jalapeños to be sure they are plain.
Method
-
Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment.
-
Brown the beef in a large skillet over medium-high heat for , breaking it up. Drain off excess fat.
-
Stir in the cumin, paprika, oregano, salt, cayenne and tomato sauce and simmer for , then fold in the black beans.
-
Spread half the chips on the baking sheet, scatter with half the beef and half the cheese, then repeat with the remaining chips, beef and cheese.
-
Bake for , until the cheese is melted and bubbly and the edges of the chips are golden.
-
Top with the avocado, tomato, jalapeños, cilantro and dollops of sour cream. Serve right away with lime wedges.
Tap a number to check off a step. Tap a green time to start a timer.
