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Sheet Pan Nachos

Sheet Pan Nachos with Ground Beef and Beans

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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Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 10

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.
Keyword mexican food, mexican night, Sheet Pan Nachos