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Snack Β· Dinner Β· Beef

Loaded Sheet-Pan Nachos

Tortilla chips spread on a sheet pan and layered twice with seasoned beef, black beans and melted cheese, then piled with fresh toppings so every chip gets some.

⏱ 40 min (20 min prep, 20 min cooking) 🍽 Serves 8 Β· about β…› of the pan kid friendlyfreezer friendly

In our collection Big game day: menu and shopping list β†’

πŸ“… Add to my plan

ContainsMilk. Check the labels on what you buy; brands differ.

Ingredients

Make 8 servings
  • 1 lb Ground beef, 85% lean
  • 2 tbsp Taco seasoning mix, or our homemade mix
  • β…“ cup Water
  • 12 oz Tortilla chips
  • 1 can Black beans (canned), drained and rinsed
  • 3 cup Mexican-style shredded cheese blend, shredded

  • Toppings

  • 1 cup Fresh salsa (refrigerated), or pico de gallo
  • 1 Avocado, diced
  • Β½ cup Sour cream
  • 1 JalapeΓ±o pepper, sliced (optional)
  • 3 Green onions, sliced
  • 2 tbsp Fresh cilantro, chopped

Make it yourself

Make the taco seasoning yourself β†’ Cook the black beans from dry β†’ Make the fresh tomato salsa yourself β†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large rimmed baking sheet, skillet, food thermometer, foil or parchment.

  1. Heat the oven to 400Β°F and line the baking sheet with foil or parchment.
  2. Brown the beef in a skillet over medium-high heat, breaking it up, until no pink remains and a food thermometer reads 160Β°F (USDA). Drain the fat. Stir in the taco seasoning and water and simmer 2 to 3 minutes until saucy.
  3. Spread half the chips on the pan. Top with half the beef, half the beans and half the cheese. Repeat the layers.
  4. Bake 8 to 10 minutes, until the cheese is melted and bubbling.
  5. Top with salsa, avocado, dollops of sour cream, jalapeΓ±os, green onions and cilantro. Serve right away, on the pan.

🌑 Safe temperaturesGround beef 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadCook the beef a day ahead and refrigerate; reheat it before layering. Chop the toppings a few hours ahead.
❄️ FreezerFreeze the seasoned beef up to 3 months. Nachos themselves don’t keep.
β†Ί LeftoversNachos go soggy; refrigerate leftover beef and toppings separately within 2 hours and use within 3 to 4 days.
πŸ§’ With kidsKids can layer the chips, beans and cheese and add their own toppings at the table.
Chicken swapUse shredded cooked chicken, or leftover buffalo chicken dip, in place of the beef.
Vegetarian swapSkip the beef and use two cans of beans, one of them pinto, warmed with the taco seasoning.

Goes well with

πŸ«• Stovetop Queso DipπŸ₯‘ Fresh Guacamole🌢️ Family Beef and Bean Chili

Good to know

Ground beef: 80/20, 85/15, 90/10 and up Dried vs. canned beans Fresh vs. dried herbs Food Safety Basics

An original Teddy Rook Book recipe, written for our Big game day party collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.