Let me introduce you to our favorite weeknight recipe: Sheet Pan Nachos with Ground Beef and Beans!! This is one of those recipes that hits the spot every time. Plus, it’s SO easy to customize! Turn your Taco Tuesday into Nacho Tuesday with this crowd-pleasing recipe.
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We make these Sheet Pan Nachos once per week. Usually, instead of Taco Tuesday – we have Nacho Tuesday! This recipe is the perfect weeknight dinner because it is easy to customize based on what you have on hand, quick to throw together, and easy to clean up. Not to mention, it’s delicious and hits the spot every time!
In this recipe, I use my salt-free Mexican spice blend from my spice company – The Spice Girl Kitchen. I’m biased because it is, after all, my spice recipe and the best salt-free Mexican seasoning on the market. But feel free to use whatever taco seasoning you have on hand.
In this post, we will break down the nacho formula, topping options for this meal, how to customize this meal, cover storage and reheating information, plus give you your new favorite weeknight recipe – Sheet Pan Nachos!
This post is all about Sheet Pan Nachos!
The Nacho Formula
Here’s the deal – you technically only need 2 things for nachos – cheese and chips! The difference between having chips & queso or nachos lies in whether you dip your chips or bake the cheese onto the chips.
The Basic Nacho formula: Chips + Cheese
However, nachos are HIGHLY customizable, which means you can take the same formula and create something new each time. To make your nachos way more awesome and less basic, add protein and all the toppings your little heart desires.
THE AWESOME NACHO FORMULA: Chips + Cheese + Protein of choice + Unlimited Toppings
Let’s go over some topping options! [the_ad id=”3378″]
Topping Options
We all know that the best part about nachos is the variety of toppings! Seriously, you can have SO many combinations to make your nacho plate uniquely yours. Here are some of our favorite toppings:
- cilantro
- lime wedges
- pico de gallo
- various salsas
- queso (for my extra cheese lovers)
- shredded cheese
- fresh sliced avocado
- guacamole
- bell peppers
- onion
- pinto beans
- black beans
- corn
- refried beans
- pickled onion
- fresh or pickled jalapenos
- green onion
- fresh cherry tomatoes
- shredded or cubed chicken
- ground beef
- shrimp
- ground turkey
- chorizo
- whatever else your little heart desires!
Customize
In the recipe below, I’m going to be using the recipe we come back to over and over again. HOWEVER, feel free to swap the black beans for pinto beans, swap the ground beef for shredded chicken, or omit the jalapenos! The options truly are endless, but the below recipe will get you started! [the_ad id=”3378″]
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Store & Reheat
You can make a double batch of the meat mixture and store it for a quick nacho assembly later in the week. Just be sure to reheat the meat mixture first and then reassemble the nachos with fresh chips and cheese for the same effect (even though it’s technically leftovers).
Store
Fridge: Store the ground beef mixture in an airtight container and store all the toppings in separate containers. Store in the fridge for up to 4 days.
Freezer: You can also freeze the ground beef mixture for up to 3 months—place in the fridge to thaw overnight for best results.
Reheat
Microwave: Place a few scoops of the ground beef mixture in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. Place the heated meat mixture on top of fresh chips and top with desired toppings.*
Stovetop: Not recommended.
Oven: Preheat oven to 350 degrees F. Reassemble the nachos with fresh chips and cook for 8-10 minutes or until heated through.*
* Total time depends on the amount you are reheating. [the_ad id=”3378″]
Sheet Pan Nachos with Ground Beef and Beans
Ingredients
- 1 tbsp olive oil
- 1/2 red onion, diced
- 1/2 green bell pepper, diced
- 1/2 orange bell pepper, diced
- 1/2 red bell pepper, diced
- 3 cloves garlic, minced
- 1 lb 80/20 ground beef
- 1 tsp The Spice Girl Kitchen Tri-Salt Blend
- 2 tbsp The Spice Girl Kitchen Mexican Seasoning
- 1 15.5-oz can black beans, rinsed and drained
- 1 15.5-oz can corn, rinsed and drained
- 1 4-oz can diced chilis
- 11 oz tortilla chips
- 2 cups Mexican-style shredded cheese
- 2 tbsp cilantro, chopped, for garnish
- 2 limes, quartered
- salsa, for serving
Instructions
- Preheat oven to 350 ℉
- Heat the oil in a large pan over medium-high heat. Add in the onion and bell peppers and saute until soft - about 5 minutes.
- Add in the garlic and saute until fragrant - about 1 minute.
- Add the ground beef to the pan along with the Mexican spice and salt, breaking it up as it cooks. Cook until it is no longer pink - about 7 minutes.
- Add in the black beans, corn, and green chilis and mix until combined. Continue cooking for about 3 minutes.
- In a large sheet pan lined with foil, spread the chips in an even layer. Layer the meat mixture on top in an even layer. Top with evenly distributed cheese.
- Bake for about 5-7 minutes, or until the cheese is melted to your liking.
- Garnish with cilantro and serve with other toppings such as lime wedges, salsa, sliced avocado, sour cream, pico de gallo, queso, or guacamole! Enjoy!
Notes
Store & Reheat
You can make a double batch of the meat mixture and store it for a quick nacho assembly later in the week. Just be sure to reheat the meat mixture first and then reassemble the nachos with fresh chips and cheese for the same effect (even though it's technically leftovers).Store
Fridge: Store the ground beef mixture in an airtight container and store all the toppings in separate containers. Store in the fridge for up to 4 days. Freezer: You can also freeze the ground beef mixture for up to 3 months. Place in the fridge to thaw overnight for best results.Reheat
Microwave: Place a few scoops of the ground beef mixture in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. Place the heated meat mixture on top of fresh chips and top with desired toppings.* Stovetop: Not recommended. Oven: Preheat oven to 350 ℉. Reassemble the nachos with fresh chips and cook for 8-10 minutes or until heated through.* * Total time depends on the amount you are reheating.This post was all about Sheet Pan Nachos!
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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