Loaded Beef Nachos Supreme

★ 3.8 · Easy

A sheet pan of crisp tortilla chips buried under seasoned ground beef, melted cheese, and all the classic toppings, finished with cool sour cream and fresh pico. Built for sharing straight off the pan.

20 minPrep Time

20 minCook Time

40 minTotal Time

1 large sheet pan, about 8 cups loadedYield

Why You'll Love This

One sheet pan, ready in 40 minutes
Customizable with any toppings you have on hand
Great for feeding a crowd at parties or game day

Ingredients

1 lbground beef (85% lean)
1 packet (1 oz)taco seasoning
1/3 cupwater
10 ozrestaurant-style tortilla chips
2 cupsshredded Mexican blend cheese
1 can (15 oz)black beans, drained and rinsed
1 cuppickled jalapeno slices
1 cupcherry tomatoes, diced
1/2red onion, finely diced
1avocado, diced
1/2 cupsour cream
1/4 cupchopped fresh cilantro
1lime, cut into wedges

Nutrition (estimated per serving)

520Calories

24gProtein

31gFat

38gCarbs

7gFiber

890mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Preheat the oven to 400 F and line a large rimmed baking sheet with parchment paper.
Heat a large skillet over medium-high heat. Add the 1 lb ground beef and cook, breaking it up with a spatula, for 6 to 8 minutes, until no pink remains and it is browned.
Drain excess grease from the skillet, then stir in the taco seasoning and 1/3 cup water. Simmer 2 to 3 minutes, stirring, until the sauce thickens and coats the beef; remove from heat.
Spread the tortilla chips in a single, slightly overlapping layer across the prepared baking sheet.
Scatter half the seasoned beef and half the black beans evenly over the chips, then sprinkle with 1 cup of the shredded cheese.
Repeat with the remaining beef, black beans, and the remaining 1 cup cheese so every chip has toppings nearby.
Scatter the pickled jalapeno slices evenly over the top.
Bake for 8 to 10 minutes, until the cheese is fully melted and bubbling at the edges; watch closely after 7 minutes so the chips do not burn.
Remove the pan from the oven and immediately scatter the diced tomatoes, red onion, and avocado over the hot nachos.
Dollop the sour cream over the top in small spoonfuls and sprinkle with the chopped cilantro.
Squeeze 2 to 3 lime wedges over the whole pan just before serving, with remaining wedges on the side.
Serve immediately, straight from the pan, while the cheese is still melted and the chips are crisp.

Tips

Layer toppings between two rounds of chips instead of piling everything on top, so every single chip gets cheese and beef, not just the top layer.
Add cool toppings like avocado, tomato, and sour cream only after baking; baking them turns avocado bitter and dilutes the fresh crunch.