0 from 3 votes
Sheet Pan Nachos Recipe
This Sheet Pan Nachos Recipe makes a quick and easy appetizer for a crowd or a favorite weeknight supper! These delicious nachos are ready in less than 30 minutes and are simple to make on your sheet pan.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6
Calories: 463 kcal
Course:
Main Course , Appetizer
Cuisine:
American , Mexican
Ingredients
- 1 1 (9-ounce) package tortilla chips
- 1 1 pound ground beef
- 1 1 teaspoon ground cumin
- 1 1 teaspoon chili powder
- 1 1 teaspoon Stone House Seasoning
- 1 1 cup grated Monterey Jack cheese
- 1 1 cup grated cheddar cheese
- 1 1 (15-ounce) can black beans, drained and rinsed
- 1/4 1/4 cup pickled jalapeno slices
- 3 3 green onions sliced
- 1/2 1/2 cup Restaurant style salsa
- 1 1 (4-ounce) container sour cream
- 2 2 medium avocado pitted and diced
- 1 1 medium lime sliced into wedges
Instructions
- Preheat oven to 350º F. Line a baking sheet with foil or parchment paper. Arrange the tortilla chips in a single layer on the prepared baking sheet and set aside.
- Add the ground beef to a medium skillet set over medium heat. Sprinkle on cumin, chili powder, and Stone House Seasoning. Cook, stirring frequently, until all of the meat is brown, about 5 minutes. Remove the skillet from the heat.
- Remove the meat mixture from the skillet using a slotted spoon and arrange it on top of the chips. Then, top with the cheeses and the the black beans. Place the sheet pan into the preheated oven and bake until the cheeses have melted, about 5 - 7 minutes. Remove from the oven and top with peppers, green onions, salsa, sour cream, and avocado. Squeeze two lime wedges over the top of the nachos and serve the remaining lime wedges on the side.
Cup of Yum
Notes
- Make Ahead and Storage Instructions
- To meal prep. Chop and slice ingredients as needed, shred the cheese, and make the salsa and Stone House Seasoning recipes as needed. You can even pre-measure spices if you wish. Store all the prepped toppings as needed in airtight containers in the refrigerator.
- To make ahead. Prepare the ground meat as instructed. Allow to cool and store in an airtight container in the refrigerator for up to 3-4 days. When ready to make the nachos, heat the beef on the stove or in the microwave til warm and proceed with the remaining recipe instructions.
- To store leftovers. Do not make the entire recipe ahead of time (only the beef) for the freshest results. But, if any leftovers remain, store them in the refrigerator in an airtight container for 3-4 days. When ready to serve, place on a sheet pan and reheat in the oven until warmed throughout.
Nutrition Information
Calories
463kcal
(23%)
Carbohydrates
10g
(3%)
Protein
24g
(48%)
Fat
37g
(57%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
89mg
(30%)
Sodium
924mg
(39%)
Potassium
667mg
(19%)
Fiber
6g
(24%)
Sugar
2g
(4%)
Vitamin A
801IU
(16%)
Vitamin C
12mg
(13%)
Calcium
316mg
(32%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 463
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 10g | 3% |
| Protein | 24g | 48% |
| Fat | 37g | 57% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 924mg | 39% |
| Potassium | 667mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 801IU | 16% |
| Vitamin C | 12mg | 13% |
| Calcium | 316mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.