Halloween Nachos
Loaded Halloween nachos with seasoned beef, black beans, and orange cheese—sheet-pan party food built for October game nights and costume parties.
🛒Ingredients
- 1 bag (12–13 ounces) tortilla chips
- 1 pound lean ground beef
- 1 packet taco seasoning + 2/3 cup water
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups shredded cheddar or nacho cheese blend
- 1 cup salsa
- 1/2 cup sliced black olives
- 1/2 cup pickled jalapeños
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- Optional: guacamole, diced orange bell pepper
🔧Kitchen Tools Needed
- Sheet pan
- Skillet
- Parchment paper
- Instant-read thermometer
📝Instructions
- 1
Preheat oven to 375°F. Line a large sheet pan with parchment or foil.
- 2
Cook ground beef in a skillet until 160°F; drain. Add taco seasoning and water; simmer 3 minutes. Stir in black beans; heat through.
- 3
Spread half the chips on the sheet. Top with half the meat-bean mix and half the cheese. Repeat layers.
- 4
Bake 8–10 minutes until cheese is melted and everything is hot (165°F in the center of toppings).
- 5
Dollop salsa and sour cream. Scatter olives, jalapeños, green onions, and optional orange pepper “pumpkin bits.”
- 6
Serve immediately. Do not leave at room temperature more than 2 hours.
🥗Nutrition Information
⚡Calories per serving: 450
🏷️Recipe Tags
❓Frequently Asked Questions
How do I keep chips from getting soggy?
Layer chips and toppings; bake just until cheese melts. Add cold toppings after baking.
Vegetarian Halloween nachos?
Skip beef; double beans or use plant-based crumbles heated until steaming.
Can I use queso?
Yes—warm queso separately and drizzle after baking for neon “slime” vibes.
Scale for a crowd?
Use two sheet pans; bake one after the other so chips stay crisp.
Safe hold time?
Best fresh. Hold hot toppings at 140°F+; assemble pans in batches.
