30-Minute Sheet Pan Ground Beef Nachos
Loaded sheet pan nachos featuring seasoned ground beef, melted Monterey Jack and Cheddar cheeses, and black beans piled high on crispy tortilla chips. Perfect for game day gatherings, casual dinners, or feeding a hungry crowd. The combination of cumin, chili powder, and Stone House Seasoning gives the beef a bold Tex-Mex flavor, while fresh toppings like diced avocado, pickled jalapeños, and lime wedges add brightness and texture. Everything bakes together on one pan for easy preparation and minimal cleanup.
Ingredients
- 1 9-ounce package tortilla chips
- 1 pound ground beefground turkey1:1leaner
Use 93/7 lean ground turkey and add 1 tablespoon oil to prevent dryness
Full guide → - 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon Stone House Seasoningtaco seasoning1:1convenience
Any store-bought taco seasoning works as substitute
- 1 cup Monterey Jack cheese, grated
- 1 cup Cheddar cheese, grated
- 1 15-ounce can black beans, drained and rinsed
- ¼ cup pickled jalapeño slices
- 3 green onions, sliced
- ½ cup restaurant style salsa
- 1 4-ounce container sour cream
- 2 medium avocado, pitted and diced
- 1 medium lime, sliced into wedges
Instructions
- 1
Preheat oven to 350°F
- 2
Line a baking sheet with foil or parchment paper
- 3
Arrange tortilla chips in a single layer on the prepared baking sheet
- 4
Add ground beef to a medium skillet over medium heat
- 5
Sprinkle cumin, chili powder, and Stone House Seasoning on the beef
- 6
Cook beef, stirring frequently, until browned, about 5 minutes
- 7
Remove skillet from heat
- 8
Using a slotted spoon, arrange meat mixture on top of chips
- 9
Top with Monterey Jack and Cheddar cheeses and black beans
- 10
Bake until cheeses have melted, about 5-7 minutes
- 11
Remove from oven and top with jalapeño slices, green onions, salsa, sour cream, and diced avocado
- 12
Squeeze two lime wedges over the nachos
- 13
Serve with remaining lime wedges on the side
Tips
Use a slotted spoon when transferring the cooked beef to avoid excess grease making the chips soggy.
Arrange chips in a single layer rather than piling high to ensure even heating and melting.
Add fresh toppings after baking to maintain their texture and prevent wilting.
Good to Know
Best served immediately while chips are crispy. Leftovers can be refrigerated for up to 2 days but will lose crispness.
Cook and season ground beef up to 1 day ahead. Store refrigerated and reheat before assembling nachos.
Serve immediately while hot and chips are still crispy. Provide small plates and napkins for easy eating.
Common Mistakes
Drain excess grease from cooked beef to avoid soggy chips.
Don't overload chips or bottom layer won't heat properly.
Add fresh toppings after baking to prevent wilting and maintain texture.
Substitutions
Use 93/7 lean ground turkey and add 1 tablespoon oil to prevent dryness
Full guide →FAQ
Can I make these nachos vegetarian?
Yes, replace ground beef with seasoned black beans, refried beans, or crumbled tofu. Add extra vegetables like bell peppers or corn for more substance.
What if I don't have Stone House Seasoning?
Substitute with any taco seasoning blend, or make your own with garlic powder, onion powder, paprika, and a pinch of cayenne pepper.
How long do leftover nachos keep?
Assembled nachos are best eaten immediately. Store leftover components separately - cooked beef keeps 3-4 days refrigerated, fresh toppings 1-2 days.