Description
A massive, communal, and crunchy sheet pan nacho recipe that feeds a crowd without turning you into a slave in the kitchen. This easy game day dip stays hot and crisp, making it the perfect centerpiece for football gatherings.
Ingredients
Scale
- 1 large bag (12–14 oz) thick, restaurant-style corn tortilla chips
- 1 pound (450g) ground beef (80/20 blend)
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups (200g) sharp cheddar cheese, shredded
- 1 cup (100g) Monterey Jack cheese, shredded
- 1 cup (240ml) enchilada sauce (red or green)
- 2 tablespoons taco seasoning (or homemade blend)
- ½ cup sliced jalapeños
- ½ cup sliced black olives
- 3–4 stalks green onions, sliced
- ½ cup chopped fresh cilantro
- ½ cup sour cream
- ½ cup guacamole or sliced avocados
- ½ cup salsa or pico de gallo
Instructions
- Preheat oven to 400°F (200°C). Line a large half-sheet pan (18×13 inches) with parchment paper or foil.
- Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned. Drain excess fat if necessary, leaving some for flavor.
- Stir taco seasoning and 2 tablespoons of water into the beef. Simmer for 2 minutes to meld flavors, then set aside.
- Spread tortilla chips in a single, even layer on the prepared sheet pan.
- Spread the cooked beef mixture evenly over the chips, followed by the black beans.
- Pour the enchilada sauce in a thin, even layer over the beans and chips.
- Generously sprinkle the shredded cheddar and Monterey Jack cheese over everything, covering all nooks and crannies.
- Bake for 10-12 minutes until the cheese is melted and bubbling and chip edges are golden brown. Optionally broil for 1-2 minutes for extra crispiness.
- Remove from oven and immediately scatter jalapeños, black olives, and green onions over the hot cheese.
- Drizzle with sour cream, dollop with guacamole, and add salsa last to prevent sogginess.
Notes
Shred your own cheese to avoid anti-caking agents that prevent smooth melting. Use thick, restaurant-style chips to prevent sogginess. Add fresh toppings like onions and cilantro after baking to keep them bright. Keep finished nachos warm in a 200°F oven if serving at a party. Do not freeze, as chips will become soggy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of the pan
- Calories: 380
- Sugar: 2
- Sodium: 650
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 32
- Fiber: 4
- Protein: 18
Keywords: sheet pan nachos, game day food, football snacks, easy appetizer, crowd pleaser, cheesy nachos, party dip