Loaded sheet-pan nachos start with a skillet of seasoned ground beef, punched up with chili powder, cumin, smoked paprika, and a touch of garlic and onion powder until every crumble is deeply savory. Piled onto a bed of tortilla chips with black beans and a generous layer of melted cheddar, the whole tray goes into a hot oven until the cheese turns bubbly and golden at the edges. Fresh from the oven, it's finished with cool spoonfuls of salsa and sour cream, creamy diced avocado, and an optional scatter of pickled jalapeños and cilantro for brightness. Every bite hits that sweet spot between crunchy, cheesy, and loaded with toppings, and it comes together fast enough for a weeknight but looks impressive enough for game day. This one's a genuinely solid choice for a gluten free spread, easy to set in the middle of the table and let everyone dig in.
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Preheat the oven to 400°F (205°C). Line a large rimmed sheet pan with foil.
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Drain off any excess fat.
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