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Dinner recipe · from the recipe book

Sheet-Pan Beef and Black Bean Nachos

Smoky, cumin-spiced ground beef and black beans melt under cheddar on crisp baked corn tortilla chips, topped with cool avocado, tomato and lime.

Sheet-Pan Beef and Black Bean Nachos

Ingredients

  • 1 lb450 gGround beef, 90% leancrumbled
  • 1½ cups255 gBlack beans, canned, drained and rinsed
  • 10 tortillas240 gCorn tortillaseach cut into 6 wedges
  • 1 tbsp15 gCanola oil
  • 1 medium110 gRed onionfinely chopped
  • 1 medium119 gRed bell pepperdiced
  • 2 tsp4 gGround cumin
  • 1¾ tsp5 gChili powder
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 1 tsp3 gGarlic powder
  • ¼ tsp2 gSalt
  • 1 cup shredded100 gCheddar cheeseshredded
  • ¾ cup chopped150 gTomatoesdiced
  • 1 cup diced150 gAvocadodiced
  • ⅔ cup chopped10 gFresh cilantrochopped
  • ½ lime, juiced20 gLime juice
  • 1 whole14 gJalapeñothinly sliced

Steps

  1. Heat the oven to 425°F (220°C). Toss the tortilla wedges with half the canola oil and spread on a large sheet pan; bake 8 to 10 minutes until crisp and lightly golden, then move them to a plate.
  2. On the same sheet pan, toss the beef, red onion and bell pepper with the remaining oil, cumin, chili powder, paprika, garlic powder and salt, spreading it in a thin layer.
  3. Roast 12 to 15 minutes, stirring once to break up the beef, until browned and cooked to 160°F (71°C). Stir in the black beans.
  4. Push the beef mixture into a mound, arrange the chips around and over it, spoon some beef on top, and scatter the cheddar over everything.
  5. Bake 4 to 5 minutes until the cheese melts.
  6. Toss the tomato, avocado, cilantro and lime juice together, spoon over the nachos, add the jalapeño and serve right away.

Contains: Milk.

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Saved in the Every Helping recipe book on October 22, 2026.

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