Sheet Pan Nachos with ChipOhla!’s

Are you looking for that crunch to satisfy your nacho craving, give these Sheet Pan Nachos a try today! While I wouldn’t say nachos are super healthy, these are certainly a lighter, healthier, and elevated way to enjoy a fan favorite. Life is all about moderation, right? Don’t wait for the SuperBowl to enjoy these sheet pan nachos.

Serves 3+


For the Meat: 

1 lb grass fed ground beef

1 tbsp Avocado Oil

1 garlic clove, minced

½ teaspoon chili powder

½ teaspoon ground cumin

Salt and pepper to taste 


For the Nachos:

1 can of beans (i.e black beans or pinto beans) 

Store bought pico de gallo

1 jalapeno, thinly diced 

1 tbsp cilantro, chopped 

1 avocado, diced 

Shredded cheese ( cheddar)


  • Preheat oven to 350 degrees
  • Heat a nonstick skillet and spray with avocado oil spray 
  • Add ground beef, diced garlic, chili powder, ground cumin and salt and pepper 
  • Break up with a wooden spoon until cooked through and no longer pink, about 7-9 minutes 
  • Meanwhile spread ChipOhla!’s across a sheet pan and layer with beans (drain beans beforehand)
  • Add cooked beef mixture and spread out evenly across ChipOhla!’s
  • Add shredded cheese and bake for about 5-7 minutes or until cheese is melted
  • Top with pico de gallo, diced jalapeno, cilantro and avocado and serve
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