A crispy, layered dish with seasoned ground beef, melted cheese, and fresh toppings baked on a single pan.
# What You'll Need:
→ Beef Mixture
01 - 1 lb ground beef (80/20 or leaner)
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 tbsp chili powder
05 - 1 tsp ground cumin
06 - ½ tsp smoked paprika
07 - ½ tsp salt
08 - ¼ tsp black pepper
09 - ½ cup water
→ Nacho Assembly
10 - 10 oz sturdy tortilla chips
11 - 2 cups shredded cheddar or Monterey Jack cheese
12 - 1 cup canned black beans, drained and rinsed
13 - 1 medium tomato, diced
14 - ½ cup pickled jalapeño slices
15 - ½ cup sliced black olives (optional)
16 - ½ cup sour cream
17 - ¼ cup fresh cilantro, chopped
18 - 1 medium avocado, diced (optional)
19 - 2 green onions, sliced
# Method:
01 - Preheat the oven to 400°F. Line a large sheet pan with parchment paper or aluminum foil to facilitate cleanup.
02 - Place a large skillet over medium-high heat and cook ground beef, breaking it apart with a spoon, until fully browned, about 5 minutes.
03 - Add diced onion and minced garlic to the skillet; cook for 2–3 minutes until softened and fragrant.
04 - Incorporate chili powder, cumin, smoked paprika, salt, and black pepper. Stir in water and simmer for 3–4 minutes until most liquid evaporates, then remove from heat.
05 - Spread tortilla chips evenly across the prepared sheet pan, creating a single layer.
06 - Distribute the seasoned beef across chips, followed by black beans and shredded cheese in even layers.
07 - Place the sheet pan in the preheated oven and bake for 8–10 minutes until cheese is melted and bubbling.
08 - Remove nachos from the oven and immediately top with diced tomato, jalapeño slices, black olives, green onions, cilantro, and avocado if desired.
09 - Drizzle sour cream over the top or serve on the side, and serve hot directly from the pan.
