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Easy Sheet Pan Green Chile Beef Nachos. shot

Sheet Pan Green Chile Beef Nachos.

These Sheet Pan Green Chile Beef Nachos are loaded with flavorful beef, melty cheese, and fresh toppings for the ultimate party snack or cozy dinner!
Print Recipe Save it
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Main Course, Snack
Cuisine Mexican, Tex-Mex
Servings 4 servings

Equipment

  • Sheet Pan
  • Skillet
  • Spatula
  • Grater
  • Cutting board and knife

Ingredients
  

  • 1 teaspoon olive oil
  • 1 pound lean ground beef
  • 1/2 red bell pepper chopped
  • 1/2 orange bell pepper chopped
  • 1/2 sweet onion diced
  • 2 cloves garlic minced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 2 (4-ounce) cans diced green chiles 1 tablespoon reserved
  • 1/3 cup low-sodium beef stock or water
  • tortilla chips enough to cover the bottom of a pan
  • 1 or 2 handfuls Fritos
  • 8 ounces Monterey Jack cheese freshly grated
  • 1 avocado thinly sliced
  • 1 bunch cilantro chopped and torn
  • 3 radishes thinly sliced
  • fresh salsa (salsa verde used)
  • sour cream for serving
  • limes for squeezing
  • 1 pint cherry tomatoes chopped
  • 1/4 red onion diced
  • 3 tablespoons chopped fresh cilantro
  • 1/2 lime juice
  • pinch salt and pepper
  • 1 tablespoon diced green chiles
  • 1/4 cup plain Greek yogurt
  • 1/4 cup half and half
  • 1 lime juice

Instructions
 

  • Preheat your oven to 400°F (200°C) to ensure crispy nachos.
  • In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add diced sweet onion, red and orange bell peppers, and minced garlic. Sauté for about 5 minutes until onions are translucent and peppers are soft.
  • Add 1 pound of lean ground beef to the skillet. Break apart with a spatula and cook until browned, about 6-8 minutes. Drain excess fat if necessary.
  • Stir in ground cumin, chili powder, smoked paprika, onion powder, salt, pepper, cayenne pepper, and reserved tablespoon of diced green chiles. Cook for about 1 minute to release flavors.
  • Pour in 1/3 cup low-sodium beef stock or water. Stir and let simmer for a few minutes until mixture thickens slightly.
  • Spread a generous layer of tortilla chips on a large sheet pan. Spoon beef mixture evenly over chips, then sprinkle freshly grated Monterey Jack cheese on top.
  • Bake in the preheated oven for 10-15 minutes, until cheese is melted and bubbly.
  • Remove from oven and top with sliced avocado, chopped cilantro, thinly sliced radishes, chopped cherry tomatoes, and a drizzle of fresh salsa.
  • Serve hot with dollops of sour cream, lime wedges, and any remaining salsa on the side.

Notes

  • To avoid soggy nachos, spread chips in a single layer and use a thicker beef mixture layer.
  • If cheese isn’t melting evenly, broil for 1-2 minutes at the end, watching carefully to avoid burning.
  • Add delicate toppings like avocado and cilantro after baking to keep them fresh.
  • Leftovers can be stored in the fridge for 2-3 days and reheated in the oven at 350°F.
  • For variations, add seasonal toppings such as fresh corn, jalapeños, diced peaches, or roasted butternut squash.
Keyword Beef, Easy, Game Day, Nachos, Quick, Sheet-Pan