Beef and Bean Sheet Pan Nachos

Sheet pan nachos are hearty, filling, and easy to change up to use what you have on hand and prefer on your nachos! We like ours heavy on the fillings and full of ingredients! I love topping with sour cream and some fresh veggies for a texture and temperature contrast. You can also serve with some additional fresh chips as the chips used in nachos tend to become a little soft with the wet ingredients that are baked on top of them. We also like to mix and match the chip flavors - I prefer to use about half regular tortilla chips with half doritos (either cool ranch or nacho cheese flavored) - though we used all tortilla chips in this batch.

My family loves these and even when there are leftovers, they don't ever last long!

Beef and Bean Sheet Pan Nachos

1 large bag tortilla chips
1 lb lean ground beef
1 small onion, diced
1 15-oz can black beans, drained and rinsed
1 4-oz can mushrooms, drained
1/2 tsp chili powder
1/4 tsp ancho chile powder
1/4 tsp ground cumin
3/4 cup salsa
3/4 cup cheddar cheese, grated
About 1 cup homemade cheese sauce

Sour cream drizzle
Diced tomatoes
Diced avocados


  1. Preheat oven to 350 degrees. Set out a large baking sheet with about half of the chips spread out.
  2. In a large nonstick skillet, cook the ground beef and onions until beef is cooked through and onions are tender. Drain off grease if needed.
  3. Add in the black beans, mushrooms, all seasonings, and the salsa. Stir gently to combine and simmer for about 5-10 minutes. Taste and adjust the seasonings as needed.
  4. Sprinkle about half of the meat mixture over the chips, dot with half of the cheese sauce.
  5. Add the rest of the chops over the top, and sprinkle on remaining meat mixture, dot with remaining cheese mixture, and top with the shredded cheddar cheese.
  6. Bake in the preheated oven for 15 minutes, until cheese is fully melted.
  7. Serve with desired toppings.

Inspired by The Chunky Chef


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