Sheet Pan Nachos

Instructions

1. 1

   Preheat your Oven to 400°F. Line a large rimmed Baking Sheet (18x13-inch half sheet pan) with Aluminum Foil for easy cleanup.

2. 2

   Heat a Skillet over medium-high heat. Add the Ground Beef and cook, breaking it up with a Wooden Spoon, until no pink remains, about 6–7 minutes. Drain off excess fat.

3. 3

   Add the Chili Powder, Cumin, Garlic Powder, Onion Powder, Smoked Paprika, Kosher Salt, and Black Pepper to the Beef. Stir to coat, then pour in the Water. Simmer for 2 minutes until the liquid is mostly absorbed and the Beef is well-seasoned. Remove from heat.

4. 4

   Spread half of the Tortilla Chips in a single, slightly overlapping layer across the foil-lined Baking Sheet. This is the foundation layer — try to cover the whole pan.

5. 5

   Scatter half of the seasoned Beef evenly over the Tortilla Chips, followed by half of the Black Beans, half of the Cheddar Cheese, and half of the Monterey Jack Cheese. This layering ensures every chip gets toppings.

6. 6

   Add the second layer of Tortilla Chips on top, then repeat with the remaining Beef, Black Beans, and both Cheddar Cheese and Monterey Jack Cheese. Scatter the fresh Jalapeno slices (and Pickled Jalapenos if using) evenly over the top.

7. 7

   Bake in the preheated Oven for 10–12 minutes, until the cheese is fully melted, bubbling, and the edges of the Tortilla Chips are just turning golden. Watch carefully — chips can burn quickly.

8. 8

   Remove the Baking Sheet from the Oven. Immediately dollop Sour Cream and Guacamole over the nachos, then spoon Pico de Gallo across the top. Scatter Green Onions and Cilantro over everything.

9. 9

   Squeeze a couple of Lime wedges over the entire Baking Sheet and serve the remaining wedges on the side. Bring the Baking Sheet straight to the table and serve immediately while the cheese is hot and the Tortilla Chips are crispy.

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