Sheet Pan Beef and Black Bean Nachos
Mouthwatering beef and black bean nachos, baked on a sheet pan, smothered in a lightened up cheese sauce, and fully loaded with toppings!
Servings: 6 servings
Calories: 328kcal
Ingredients
- 1/2 bag your favorite tortilla chips
- 2/3 lb lean ground beef I used 90% lean
- 15 oz can black beans, drained and rinsed divided
- 1/2 tsp chili powder
- 1/4 tsp ancho chile powder
- 1/4 tsp ground cumin
- 2/3 cup picante sauce
- 1/2 cup shredded mozzarella cheese
- 2/3 cup evaporated milk divided
- 1 1/2 tsp cornstarch
- 3/4 cup cheddar cheese, grated (pre shredded cheese will work, but has a tendency to not melt as well)
- 1/2 jalapeno, seeded and finely minced
- 1/4 cup Mexican Crema (I use cacique brand)
GARNISHES:
- 1-2 roma tomatoes, chopped
- 3 green onions, chopped
- 1/4 cup fresh cilantro, freshly chopped
- remaining 1/2 jalapeno, sliced into rings
- lime slices or wedges
Instructions
- Spray large skillet with nonstick cooking spray and heat over MED-HIGH heat. Add ground beef and cook about 5-7 minutes, using a wooden spoon or potato masher to crumble finely. Drain if needed.
- Return pan to heat, add cooked beef back to skillet. Add chili powder, Chile powder, and cumin, stirring to combine.
- Add half the black beans to pan and use a potato masher to mash them in with the beef. Stir in picante sauce. Remove pan from heat and set aside.
- To a small bowl, add cornstarch and 1/4 cup evaporated milk. Whisk to combine. Pour remaining evaporated milk into a small saucepan and heat over MED until simmering.
- Add cornstarch mixture, whisk to combine. Sprinkle in grated cheese and minced jalapeño and stir until melted and smooth, about 2 minutes.
- In a sheet pan with sides (like this jelly roll pan), layer chips, beef mixture, remaining black beans, and mozzarella cheese. Broil on HIGH for a minute or until cheese is melty.
- Drizzle with cheese sauce and Mexican crema. Top with desired garnishes and serve hot.
Notes
- Beef/bean mixture and cheese sauce can be made ahead of time, kept refrigerated and reheated prior to making nachos... this is a huge time saver!
Nutrition
Calories: 328kcal
