Sheet Pan Nachos With Beef And Black Beans

Name: Sheet Pan Nachos With Beef And Black Beans
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); ½ yellow onion, diced; 1 tbsp chili powder + 1 tsp ground cumin + 1 tsp garlic powder + ½ tsp smoked paprika + ½ tsp dried oregano + 1 tsp kosher salt; ¼ cup water; 1 can (15 oz) black beans, drained and rinsed; 1 bag (13 oz) thick restaurant-style tortilla chips; 12 oz (3 cups) shredded cheddar and Monterey Jack mix; QUICK GUACAMOLE: 2 ripe avocados, juice of 1 lime, ½ tsp kosher salt, 2 tbsp minced red onion, 2 tbsp chopped cilantro, ½ jalapeño minced (optional); TO FINISH: ½ cup sour cream, 2 Roma tomatoes diced and tossed with a squeeze of lime and a pinch of salt, ¼ red onion thinly sliced, pickled jalapeño slices, a handful of cilantro leaves, hot sauce

Seasoned ground beef, black beans and shredded cheddar and jack, built in two layers over thick tortilla chips so nobody gets a bare chip, baked until the cheese melts to the edges, then topped cold: sour cream, a quick guacamole, diced tomato, red onion, pickled jalapeños and cilantro. The one everybody pictures when they hear the word.

Total time

35 min

Serves

6

Difficulty

Easy

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Sheet Pan Nachos With Beef And Black Beans

As seen on Episode 290

The pantry

kitchen

Essentials · serves 6

1 lb ground beef (80/20) ½ yellow onion, diced 1 tbsp chili powder + 1 tsp ground cumin + 1 tsp garlic powder + ½ tsp smoked paprika + ½ tsp dried oregano + 1 tsp kosher salt ¼ cup water 1 can (15 oz) black beans, drained and rinsed 1 bag (13 oz) thick restaurant-style tortilla chips 12 oz (3 cups) shredded cheddar and Monterey Jack mix QUICK GUACAMOLE: 2 ripe avocados, juice of 1 lime, ½ tsp kosher salt, 2 tbsp minced red onion, 2 tbsp chopped cilantro, ½ jalapeño minced (optional) TO FINISH: ½ cup sour cream, 2 Roma tomatoes diced and tossed with a squeeze of lime and a pinch of salt, ¼ red onion thinly sliced, pickled jalapeño slices, a handful of cilantro leaves, hot sauce

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The preparation

7 steps, about 35 minutes start to finish.

01
1. Heat the oven to 400°F.
02
2. THE BEEF: brown the ground beef with the diced onion in a skillet over medium-high, breaking it up, 6 to 8 minutes. Drain off most of the fat. Add the spices and the water, stir, and simmer 2 minutes until it is saucy, not wet.
03
3. THE GUACAMOLE: mash the avocados with the lime juice and salt until chunky. Stir in the red onion, cilantro and jalapeño. Cover with plastic pressed onto the surface until the tray is out.
04
4. LAYER ONE: half the chips on a half sheet pan, in a single overlapping layer. Half the cheese, half the beef, half the beans.
05
5. LAYER TWO: the rest of the chips, cheese, beef and beans. Cheese on top so it seals the tray.
06
6. BAKE 8 to 10 minutes, until the cheese is melted to the edges and starting to brown at the corners.
07
7. Out of the oven. Sour cream in dollops or thinned with a tablespoon of milk and drizzled, then the guacamole in spoonfuls, the tomatoes, the red onion, the pickled jalapeños and the cilantro. Hot sauce for whoever wants it. Serve on the pan.

lightbulb The chef's notes

“Two thin layers is the whole trick. One tall pile looks great for a second and then everyone is digging for a chip that has anything on it. The beef is seasoned from the spice drawer instead of a packet so it tastes like beef, not salt; if you have a packet you love, use it. The guacamole is deliberately plain, because it is a topping tonight and has to play with everything else on the tray. Toppings go on cold, after the oven, every time.”