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!
These beef and bean nachos are lightened up a bit but loaded with flavor from a homemade jalapeño cheese sauce, and made in a sheet pan… easy to transfer to the table to feed a crowd!
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So I know most of you are probably sick of game day foods right about now… after all, we just had the biggest game day of the year, and that usually comes with a LOT of snacks and appetizers right? But I’m a big fan of eating game day foods as a casual dinner! Especially these sheet pan beef and black bean nachos. Served with some Arroz Verde and Roasted Poblano and Charred Corn Guacamole it’s the perfect dinner recipe to kick back and relax with family!
I know what you’re probably thinking… “uhhh Amanda, I saw at the top of the page you said these were lightened up…. those don’t look like diet food!!”. And you’re right… they’re definitely not diet food, and won’t win any health awards lol. BUT, I did make the cheese sauce a bit healthier, used lean ground beef, added black beans to bump up the protein factor, and used the Mexican crema as a drizzle and not as generously as I probably wanted to lol. So, in a way, they are lightened up in comparison to regular nachos 🙂
Of course, there are several ways to make these nachos even healthier!
HEALTHY TIPS AND TRICKS:
- Use lean ground turkey instead of beef (I promise you won’t even be able to tell!)
- Use shredded chicken instead of beef
- Add additional beans in place of any meat
- Swap the Mexican crema for a low fat sour cream
- Nix the crema with no substitutions
NON HEALTHY, BUT DELICIOUS ADD-INS:
- Use 1/2 beef, 1/2 ground chorizo
- Use all chorizo
- Drizzle some 5 Minute Restaurant Salsa over the top!
I love that these are made right in a sheet pan, so transferring them to the dinner table, or to a party, is easy peasy! Although, these aren’t truly baked. Once you layer the chips, beef, beans and sprinkle of mozzarella cheese, you’ll just be broiling them for a few minutes. Enough that the cheese is melted. If you wanted the chips to get a little extra crispy, you could bake the layers at 375 degrees F until things are crispy and gooey.
After that step, you’re just adding on more layers of flavor and toppings!
I made my cheese sauce with evaporated milk, which is less fatty than heavy cream, but still thick and luxurious enough to make a velvety cheese sauce! You could omit the jalapeño from the cheese sauce if you’re worried about the heat, but I don’t think it makes it too spicy… just full of that great jalapeño flavor!
One thing I love about eating nachos for dinner, is that they’re perfect year round! I hope you give these Sheet Pan Beef and Black Bean Nachos a try soon!!
Sheet Pan Beef and Black Bean Nachos
- 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)
- 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
- 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.
- 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!