Loaded Sheet-Pan Nachos

Ingredients

• •300 g large tortilla chips
• •1 lb lean ground beef
• •1 taco seasoning packet
• •¼ cup water
• •2 cups shredded Tex-Mex or cheddar blend cheese
• •1 cup canned black beans, drained and rinsed
• •¼ cup pickled jalapeño slices
• •½ cup sour cream
• •½ cup fresh salsa or pico de gallo
• •1 ripe avocado, diced
• •¼ cup fresh cilantro, roughly chopped
• •1 lime, cut into wedges

Directions

1. 1Preheat oven to 400 °F and line a large rimmed baking sheet with foil.
2. 2Cook ground beef in a skillet over medium-high heat, breaking it up, until browned, about 6 minutes; drain fat, add taco seasoning and water, and simmer 2 minutes.
3. 3Spread half the chips in an even layer on the baking sheet; scatter half the beef, half the beans, and half the cheese over top.
4. 4Add the remaining chips, then top with remaining beef, beans, and cheese, ensuring even coverage.
5. 5Bake for 10–12 minutes until cheese is fully melted and chips at the edges are just starting to deepen in colour.
6. 6Immediately dot with sour cream, spoon salsa across the top, and scatter diced avocado, jalapeños, and cilantro.
7. 7Serve straight from the pan with lime wedges — eat right away before the chips soften.

💡 Building two layers means no naked chips at the bottom. For a vegetarian version, swap the beef for an extra can of black beans and a cup of frozen corn, thawed.

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