These loaded sheet-pan nachos are the ultimate crowd-pleasing appetizer (or full meal!)—perfect for game nights, casual gatherings, or family dinner. Crunchy tortilla chips serve as the base for layers of seasoned ground beef, melted cheese, black beans, corn, and jalapeños. Fresh toppings like lettuce, tomatoes, red onion, cilantro, guacamole, and sour cream add brightness and texture to every bite. Easy to assemble, quick to bake, and guaranteed to disappear fast!
Family of 6
15 minutes
25 minutes
Sides
Tortilla chips
1 1/2 lbs lean ground beef, cooked and seasoned
Black beans, drained and rinsed
Corn, drained and rinsed
Freshly grated cheese (sharp cheddar + Monterey Jack recommended)
Pickled jalapeños
Lettuce, chopped
Tomatoes, diced
Red onion, diced
Fresh cilantro, chopped
Sour cream
Guacamole (recipe below)
6 small avocados, smashed
1 small red onion, diced
1 small jalapeño, diced
3 Roma tomatoes, diced
Fresh cilantro, chopped
Juice of 2 limes
Salt
Black pepper
Garlic powder
In a skillet, brown the ground beef and season with your favorite taco seasoning blend.
Make the guacamole (recipe below) and set aside.
Spread tortilla chips in an even layer on a large sheet pan.
Top with cooked ground beef, black beans, corn, freshly grated cheese, and pickled jalapeños.
Bake at 350°F (175°C) for 5–7 minutes or until the cheese is melted.
Remove from the oven and add fresh lettuce, tomatoes, and red onion.
Add generous dollops of guacamole and sour cream.
Finish with extra cheese and fresh cilantro. Serve immediately and enjoy!
Mash the avocados in a bowl. Add all remaining ingredients and mix well. Adjust seasoning to taste.
