Ultimate Loaded Sheet Pan Nachos Smothered in 3 Cheeses with Fresh Guacamole

🛒 Ingredients

• 1 large bag (12-14 oz) thick, sturdy restaurant-style tortilla chips
• 1 lb lean ground beef (or shredded rotisserie chicken)
• 1 packet (or 2 tbsp homemade) taco seasoning
• 1 can (15 oz) black beans, rinsed and drained
• 2 cups shredded sharp cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 1/2 cup crumbled queso fresco or cotija
• 1 cup fresh pico de gallo (diced tomatoes, onion, cilantro, lime)
• 1 cup homemade guacamole or diced ripe avocados
• 1/2 cup sliced pickled or fresh jalapeños
• 1/2 cup sour cream or Mexican crema
• Fresh chopped cilantro and lime wedges for serving

👩‍🍳 Step-by-Step Instructions

1. 1
   Preheat oven to 400°F (200°C). Line an extra-large rimmed baking sheet with aluminum foil or parchment paper.
2. 2
   Brown ground beef in a skillet over medium heat until cooked through. Drain excess fat, stir in taco seasoning and 1/3 cup water, and simmer for 3 minutes.
3. 3
   Scatter half of the tortilla chips across the baking sheet in an even layer.
4. 4
   Top evenly with half the seasoned beef, half the black beans, and half of the mixed shredded cheeses.
5. 5
   Add the second layer of tortilla chips, followed by the remaining beef, black beans, and top generously with all remaining cheese.
6. 6
   Bake at 400°F for 10 to 12 minutes until the cheese is completely melted and bubbly, and the edges of the chips are toasted golden.
7. 7
   Remove from oven and immediately top with fresh pico de gallo, dollops of guacamole, sour cream, sliced jalapeños, and fresh cilantro. Serve immediately right off the pan!

🥗 Nutrition Facts (Per Serving)