Ingredients:

  • 1 lb (450g) ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 packet (approx. 1 oz/28g) taco seasoning
  • 1/2 cup (120ml) water
  • 1 large bag (10-12 oz/280-340g) tortilla chips (triangle-shaped, sturdy)
  • 4 cups (approx. 450g) shredded cheddar cheese (or a Mexican blend), divided
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1 (15-ounce/425g) can corn, drained
  • 1 cup (240ml) sour cream
  • 1 cup (approx. 150g) pico de gallo (or diced tomatoes and onion)
  • 1 avocado, diced
  • Pickled jalapeños, sliced
  • Chopped cilantro

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a large sheet pan (or line with parchment paper for easier cleanup).
  2. Brown ground beef in a large skillet over medium-high heat. Drain off any excess grease. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute.
  3. Stir in taco seasoning and water. Bring to a simmer and cook for 5-7 minutes, or until the liquid has reduced. The mixture should be slightly thickened.
  4. Spread tortilla chips evenly over the prepared sheet pan in a single layer.
  5. Sprinkle half of the shredded cheese over the chips. Scatter black beans and corn evenly over the cheese.
  6. Spoon the seasoned ground beef over the beans and corn. Sprinkle with the remaining shredded cheese.
  7. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly. These sheet pan nachos are almost ready!
  8. Remove from the oven and top with sour cream, pico de gallo (or diced tomatoes and onion), diced avocado, pickled jalapeños, and chopped cilantro. Serve immediately.