Description
Loaded Sheet Pan Nachos combine seasoned ground beef, black beans, corn, olives, and melted Mexican cheese on a bed of crunchy corn chips, topped with fresh veggies and cilantro for a perfect crowd-pleaser snack or meal ready in under 30 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 (1.25-oz) package taco seasoning
- 1 (16-oz) jar salsa
- 1 (12-oz) bag corn chips
- 1 (15-oz) can black beans, drained and rinsed
- 1 (8.5-oz) can corn, drained
- 1 small can sliced black olives, drained
- 1.5 cups shredded Mexican cheese blend
- 1 Roma tomato, diced
- 1 small red onion, diced
- 1 jalapeño, thinly sliced
- 1 handful fresh cilantro
- Sour cream, for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and spray it with nonstick cooking spray to prevent sticking.
- Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until fully browned. Drain excess fat if desired. Stir in the taco seasoning and salsa to coat the beef evenly, combining the flavors well.
- Spread the corn chips evenly in a single layer on the prepared baking sheet. Layer the seasoned ground beef mixture on top, then evenly distribute the black beans, corn, sliced olives, and shredded Mexican cheese over the chips.
- Place the baking sheet in the preheated oven and bake for 5-6 minutes, or until the cheese is melted and everything is heated through.
- Once baked, remove from oven and immediately top with diced Roma tomato, red onion, jalapeño slices, and fresh cilantro. Serve warm alongside sour cream for dipping.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 600
- Sugar: 4g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg