This sheet pan spread is all about maximum coverage — every chip loaded with seasoned beef, melty cheddar and Monterey Jack, black beans, and just enough diced green chiles and jalapeño for a little kick. The beef gets a quick simmer with chili powder, cumin, smoked paprika, and garlic powder until it's deeply savory, then it's scattered edge to edge so no bite comes up short. A hot oven melts everything into bubbly, gooey perfection in under ten minutes, and it comes out of the oven ready for a shower of cool pico de gallo, sour cream, and guacamole. Fresh lime wedges and a scatter of cilantro at the end brighten the whole pan right before serving. It's an easy, crowd-pleasing tray to build a gluten free game-day spread around, no special planning required.
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Preheat the oven to 400°F (205°C). Line an 18x13-inch rimmed sheet pan with foil and set aside.
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until no pink remains and the beef registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Drain off excess fat.
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