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Sheet Pan Beef and Black Bean Nachos | These sheet pan nachos are sure to be a crowd pleaser! Layer after layer of mouthwatering flavor, smothered with a jalapeño cheese sauce and loaded with classic nacho toppings! | http://thechunkychef.com
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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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Servings: 6 servings
Calories: 328kcal
Author: The Chunky Chef

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