Sheet Pan Loaded Game Day Beef Nachos
Two layers of crispy tortilla chips, seasoned beef, and molten cheese broiled in 8 minutes.
sheet-pan Timer
Set for 8 mins @ 400°F (204°C)
Ingredients
Base recipe calibrated for 6 adults.
Get to the Point Execution
Preheat oven to 400°F. Line sheet pan with parchment.
Layer half the chips, half the cooked seasoned beef, black beans, and half the cheese.
Repeat with second layer of chips, beef, and remaining cheese.
Bake 7 minutes until cheese is molten, then broil 1 minute until bubbly. Top with jalapeños and sour cream.
Step-by-Step Guided Instructions
Preheat oven to 400°F. Line a sheet pan with parchment. Spread half a 12-oz bag of thick restaurant tortilla chips. Top with half of your cooked seasoned ground beef, half a can of drained black beans, and 1 cup of shredded Mexican blend cheese.
Building two distinct layers ensures every single chip has cheese and toppings with zero bare chip wasteland at the bottom.
Layer remaining tortilla chips, the rest of the ground beef, and top with 1.5 cups of shredded cheese covering all exposed chip edges.
Covering chip edges in cheese protects them from burning under the broiler.
Bake at 400°F for 7 minutes until cheese is completely melted. Switch to HIGH broiler for 1 minute until cheese bubbles and develops golden spots.
Watch closely during broil—1 minute is the sweet spot between melted perfection and burned chips.
Remove pan from oven. Garnish with pickled jalapeños, diced tomatoes, cilantro, dollops of sour cream, and guacamole. Serve directly from the warm sheet pan.
Serving directly on the sheet pan keeps chips warm and creates zero extra serving dishes.
Always buy thick "restaurant style" tortilla chips. Thin deli chips collapse and get soggy under heavy beef and beans.
Put jalapeños on only half the pan for the adults.
- Fresh salsa and guacamole
- Mexican street corn dip
- Cold beverages
Reheat in oven at 375°F for 4 minutes to restore chip crunch.