Description
At its heart, mini sheet-pan beef nachos with guacamole represents an ingenious evolution of classic Mexican-American finger food. Traditional nachos are often stacked high in bowls or on large round plates, which inevitably leaves the bottom chips bare while the top layer carries all the heavy toppings. By spreading tortilla chips out in a single layer on a smaller baking sheet, you maximize surface area exposure to heat and ingredients.
Ingredients
Scale
For the Nachos
- 4 cups tortilla chips
- 250 g (½ lb) ground beef
- 1 tbsp olive oil
- ½ small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ½ cup black beans, drained and rinsed
- ¼ cup sliced jalapeños
- ¼ cup diced tomatoes
For the Guacamole
- 2 ripe avocados
- 2 tbsp finely diced red onion
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro
- ¼ tsp salt
- ¼ tsp black pepper
- ½ small tomato, finely diced
- Optional: ½ small jalapeño, finely chopped
For Topping
- Sour cream
- Fresh cilantro
- Sliced jalapeños
- Diced tomatoes
- Lime wedges
Instructions
- Prepare the beef:
Heat olive oil in a skillet over medium heat. Add the onion and cook for 2–3 minutes. Add garlic and ground beef. Cook for 6–8 minutes, breaking the beef apart, until browned. - Season:
Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 1–2 minutes. Remove from heat. - Make the guacamole:
Mash the avocados in a bowl. Stir in red onion, lime juice, cilantro, salt, pepper, tomato, and jalapeño if using. Mix until combined but still slightly chunky. - Assemble:
Preheat the oven to 400°F (200°C). Arrange tortilla chips in a single layer on a small sheet pan. Scatter the seasoned beef, black beans, and jalapeños over the chips. Sprinkle evenly with both cheeses. - Bake:
Bake for 7–10 minutes, or until the cheese is completely melted and bubbling. - Add toppings:
Remove from the oven and top with diced tomatoes, fresh cilantro, and spoonfuls of guacamole. - Serve:
Serve immediately with sour cream and lime wedges on the side.
Notes
For extra-crispy nachos, avoid overcrowding the pan and add the guacamole only after baking. Use freshly shredded cheese for the smoothest, best melt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop & Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 portion
- Calories: ~520 kcal
Keywords: sheet pan beef nachos, mini beef nachos with guacamole, baked beef nachos with guacamole