A sheet pan piled high with seasoned beef, melted cheddar and Monterey Jack, and black beans hits every craving in one bite. The beef gets a smoky, savory kick from chili powder, cumin, and smoked paprika, simmered just long enough to soak up all that flavor before it's layered over a crunchy base of tortilla chips. Pickled jalapeños add heat, while fresh pico de gallo, creamy guacamole, and a cool dollop of sour cream bring everything into balance once it comes out of the oven bubbling and golden. It's the kind of tray that disappears fast at game day gatherings or a casual weeknight dinner, no fork required. This build is a solid choice for a gluten free spread, letting you dig in without a second thought.
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Preheat the oven to 400°F (205°C). Line a large rimmed sheet pan (18×13 inches) with foil.
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned throughout with no pink remaining and an internal temperature of 160°F (71°C), about 6–8 minutes. Drain off any excess fat.
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