Sheet Pan Nachos with Avocado Crema

Prep Time: 25 minutes Cook Time: 30 minutes Servings: 6 Author: Olivelle (Styled the Chivilla Bay Way)

🌴 Why You’ll Love This Recipe

These Sheet Pan Nachos are the ultimate crowd-pleaser—bold, colorful, and piled high with all the good stuff. Seasoned beef, melty cheese, fresh toppings, and a drizzle of creamy Avocado Crema bring it all together. Perfect for game day, casual dinners, or any night that calls for comfort food and zero fuss.

Grab a pan, call your people, and don’t expect leftovers.

🛒 Ingredients

For the Nachos:

1 tsp Fiesta Spice Infused Olive Oil
2 lbs ground beef
2 Tbsp Cumin & Garlic Taco Rub & Seasoning
2 (11 oz) bags tortilla chips
1 can black beans, drained and rinsed
32 oz Colby Jack cheese, freshly shredded
2 tomatoes, diced
½ cup black olives, sliced
½ large white onion, chopped
2 jalapeños, diced
½ cup fresh cilantro, chopped

For the Avocado Crema:

2 ripe avocados
8 oz sour cream
3 Tbsp Spicy Sriracha White Barrel Aged Balsamic
½ tsp Cumin & Garlic Taco Rub & Seasoning
¼ cup fresh cilantro
Lime Fresco Infused Sea Salt, to taste

👩🍳 Directions

Preheat the oven to 350°F.
Cook the beef:
Heat a skillet over medium heat and add Fiesta Spice Infused Olive Oil.
Add ground beef and Cumin & Garlic Taco Rub & Seasoning, cooking until browned and fully cooked. Break up the meat as it cooks. Set aside.
Assemble the first layer:
Line a large sheet pan with foil. Spread half the tortilla chips evenly across the pan.
Top with half the cooked beef, black beans, cheese, tomatoes, olives, onions, jalapeños, and cilantro. Lightly season if desired.
Add the second layer:
Repeat with remaining chips and toppings.
Bake:
Bake for 15–20 minutes, until cheese is melted and chips are lightly golden around the edges.
Make the Avocado Crema:
While nachos bake, add all crema ingredients to a food processor. Blend until smooth and creamy.
Finish & serve:
Drizzle warm nachos with Avocado Crema and serve immediately.