nachos Archives - The Slow Roasted Italian

Bell Pepper Nachos (Sheet Pan)

Donna Elick — Mon, 15 Dec 2025 10:00:00 +0000

Sheet Pan Bell Pepper Nachos are a colorful twist on the classic snack. Sweet mini peppers take the place of chips, creating a fresh and flavorful (but still crunchy!) base for seasoned meat and gooey cheese. Add your favorite toppings for the perfect low carb appetizer, game day snack, or light meal. Bell pepper nachos are fast, simple, and full of big nacho flavor!

WHY YOU’LL LOVE SHEET PAN BELL PEPPER NACHOS

All the crunch you love from regular nachos.
Low-carb thanks to sweet mini peppers.
Tons of Tex-Mex flavor and gooey, melted cheese.
Easy to customize with all your favorite toppings.
Fast, simple, and perfect for game day or meal prep.

Bell Pepper Nachos

Listen, I am the nacho queen. If it can be turned into nachos, I have tried it. Hawaiian nachos, BBQ nachos, fajita nachos, Irish nachos, dessert nachos, Greek nachos… You name it, I have nacho’d it.

I have even taken nachos into the low carb world with pork rinds because my love for nachos has no boundaries!

This bell pepper nachos recipe brings together two of my favorite things in the world: stuffed peppers and nachos. It is fast, simple, flavorful, and checks every box.

Even better? Once you brown the meat, all that’s left to do is layer and bake. You’ll have a whole sheet pan of irresistible bites ready in 15 minutes or less.

INGREDIENT NOTES

Ground Meat: This recipe works with turkey, beef, or chicken. You can also stir in canned beans (drained and rinsed) to stretch the filling.
Mini Bell Peppers: These are sweet and colorful. Regular-sized peppers work if cut into scoopable wedges, but minis are best (and easier to prep) for this bell pepper nachos recipe.
Olive Oil: You only need a small amount to help the peppers roast and develop flavor. Avocado oil is a great sub.
Cheese: Cheddar melts beautifully, especially when it’s shredded fresh off the block!
Toppings: Be generous! Nachos are all about layers and texture.

VARIATIONS

Seasonings: Use 2 tablespoons of homemade taco seasoning (instead of a packet), or add your favorite individual spices.

Cheese Swap: Try Monterey Jack, Colby Jack, mozzarella, or Pepper Jack cheese.

Vegetarian Version: Swap ground meat with black beans, pinto beans, or seasoned lentils.

Charred Peppers: Broil for a few minutes before filling with meat and cheese.

SERVING SUGGESTIONS

Keep things low-carb with toppings like shredded lettuce, avocado slices, or pickled jalapeños.
Add some hot sauce or copycat Taco Bell sauce to spice things up!
Squeeze lime wedges over mini bell pepper nachos for brightness.
Pair with cilantro lime rice (I have a cauliflower version too!) or a green salad.
Enjoy with aquas frescas or a blended margarita.

BELL PEPPER NACHOS RECIPE FAQ

Do I need to cook the peppers first?

Nope! Just slice in half and brush with oil, then add the meat and cheese. They’ll soften perfectly in the oven while still providing a bit of satisfying crunch.

Can I make mini bell pepper nachos ahead of time?

These are best served straight from the oven, but you can cook the meat filling up to 3 days in advance and store it in the refrigerator. The peppers and toppings can be prepped the night before as well.

Once you’re ready to bake, just assemble and slide the pan in the oven! Add a couple more minutes to the baking time if the meat is still cold from the fridge.

What’s the best way to reheat leftovers?

Right back in the oven! Avoid the microwave, which will only make the peppers soft and a bit soggy. Smaller portions can be warmed in the air fryer, though you’ll want to use a parchment liner to contain any mess.

After testing countless nacho combinations over the years, I have learned that mini bell peppers make the perfect base for a low carb nacho.

They hold their shape, stay slightly crisp, and become sweet as they roast. The key is brushing them lightly with oil so they caramelize in the oven and seasoning them before loading them.

Ground meat should be flavorful and well seasoned, and freshly grated cheese always melts better than pre-shredded bags.

DONNA’S PRO TIPS

Slice the peppers evenly so they cook at the same rate.
Remove the seeds and ribs to make filling easier.
Brush lightly with oil so they roast instead of steaming.
Prep toppings while bell pepper nachos are in the oven.
Use freshly grated cheese for the best melt.
Add toppings immediately after baking while the peppers are warm.
Serve straight from the sheet pan for easy entertaining.

TOOLS NEEDED

Large Sheet Pan: For baking bell pepper nachos.
Wooden Spatula: Helps break up the meat as it browns.
Cutting Board and Knife: To prep the mini peppers and toppings.
Large Skillet: To brown the ground meat.
Cheese Grater: Freshly shredded cheese melts (and tastes!) better.
Measuring Cup: To measure the water and cheese.
Parchment Paper: Line the sheet pan first to make clean up easier.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sheet Pan Recipes

20 Minute Easy Sheet Pan Shrimp Fajitas Recipe

Sheet Pan Sausage and Veggies Recipe

Steak Nachos (Sheet Pan Recipe)

Baked Tacos (Sheet Pan Recipe)

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Low carb nachos made with sweet mini peppers.
Filled with seasoned meat and melted cheese.
Customizable with all your favorite toppings.
Fast, simple, and perfect for game day or meal prep.

Sheet Pan Bell Pepper Nachos

Bell Pepper Nachos are vibrant and crisp, loaded with savory toppings and melty cheese. An easy, low carb version of your favorite snack!

Course Appetizer

Cuisine American

Method Oven

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 144cal

Author Donna Elick

Ingredients

1 pound lean ground beef
1 packet taco seasoning
3/4 cup water
1 pound mini bell peppers sliced in half lengthwise and seeded
1 tablespoon olive oil
Kosher salt and black pepper to taste
1 cup freshly grated cheddar cheese
Your favorite nacho toppings such as guacamole salsa, sour cream, diced onion, diced tomatoes, black olives, chopped cilantro, green onions, or sliced jalapenos

Instructions

Preheat the Oven: Preheat the oven to 400 degrees Fahrenheit. Line a large sheet pan with parchment paper to keep cleanup simple.
Cook the Meat: Warm a large skillet over medium high heat. Add the 1 pound lean ground beef, beef, or chicken. Break it apart with a spatula as it cooks. When the meat is fully browned, drain any excess fat.
Season the Meat: Add 1 packet taco seasoning and 3/4 cup water to the skillet. Stir to coat the meat. Bring the mixture to a gentle boil, then lower the heat and let it simmer for about five minutes until most of the liquid has absorbed.
Prepare the Peppers: While the meat simmers, place 1 pound mini bell peppers halves on the sheet pan cut side up. Brush them lightly with 1 tablespoon olive oil. Season with a little Kosher salt and black pepper.
Assemble the Nachos: Spoon the seasoned meat into each pepper half. Sprinkle 1 cup freshly grated cheddar cheese evenly over the top.
Bake: Place the sheet pan in the oven and bake for ten to fifteen minutes. The peppers should soften and the cheese should melt and bubble.
Finish and Serve: Remove from the oven and add your favorite toppings. Serve warm.

Notes

Make-Ahead: You can prepare the meat, cut the peppers, and prep your toppings ahead of time. Assemble and bake when you are ready to serve.

Serving Suggestions: This can be a full meal or an appetizer. It pairs well with cilantro lime rice, beans, or a fresh green salad.

Storage: Store leftovers in an airtight container for up to three days.

Freezing: I do not recommend freezing this meal.

Meat options: You can use ground turkey, or chicken also.

Nutrition

Originally published December 2025

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The post Bell Pepper Nachos (Sheet Pan) appeared first on The Slow Roasted Italian.

Steak Nachos (Sheet Pan Recipe)

Donna Elick — Sun, 07 Sep 2025 11:05:43 +0000

These Steak Nachos are an explosion of flavor in every cheesy, meaty, crispy bite. Juicy, marinated sirloin is seared to perfection, layered over golden tortilla chips, and blanketed in molten Monterey Jack and cheddar cheese. Then comes the fresh stuff… cool sour cream, zesty pico, and buttery avocado. Plus, every optional topping your heart desires! It’s bold. It’s indulgent. It’s nacho night done right. With this sheet pan steak nacho recipe, no one’s leaving the table hungry.

Steak Nachos

These nachos are not a snack… they’re a situation. Between the sizzling steak and gooey melted cheese, you’re going to have people hovering around the oven asking, “Are they done yet?”

A zesty lime-garlic marinade punches up the flavor, and that bubbly cheese pull? Unreal.

I haven’t even started on the toppings!! Follow where your heart leads and load up your plate. Sour cream, avocado or guac, freshly made pico de gallo, spicy jalapeños… the possibilities are endless.

Honestly, this is one of those dinners where forks are optional and napkins are non-negotiable. Try it with seasoned ground beef next!

INGREDIENT NOTES

Steak: Sirloin works best (cheap, flavorful, and cooks quickly), but flank or ribeye are good substitutes.
Marinade: Whisk together EVOO, fresh lime juice and garlic, taco seasoning, and a little bit of salt. Everything works in harmony to tenderize the beef and infuse it with loads of flavor.
Tortilla Chips: Use thick, sturdy chips so they don’t break apart under the weight of all that savory goodness! Larger triangles will also guarantee you get a little bit of everything in each bite.
Cheese: I like to use a mix of Monterey Jack for the ultimate melt and classic cheddar for flavor. They’ll melt better if freshly shredded, but I won’t judge if you grab a Mexican blend to use instead!
Toppings: These go on after baking, though you could do the onion before to mellow it out.

Add sour cream for tang, salsa for freshness, and avocado for creamy goodness. After that, it’s up to you!

VARIATIONS

Loaded Nachos: Add black beans, corn, or pickled red onions for extra flavor and texture.

Spicy Version: Use Pepper Jack cheese or hot salsa and top with jalapeños.

Make It A Meal: Serve with Mexican rice or a big green salad on the side.

STEAK NACHOS RECIPE FAQ

Do I have to marinate the steak?

For maximum flavor, you do! If you’re short on time, marinate for as little as 10 minutes to still get a punch of flavor.

And if you’d still rather skip it, be sure to season the steak before cooking instead of leaving it plain.

How do I keep baked nachos from getting soggy?

The trick to successful steak nachos recipes is layering. Add only the meat and cheese at first, and arrange the chips so there’s only a slight overlap. Meaning, don’t just dump them on the pan by the handful.

It also helps to use a slotted spoon when transferring the seared steak to the chips. There may be some juice in the skillet that you’ll want to avoid.

Then, make sure you bake long enough for the cheese to bubble and the chips to turn golden for maximum crunch. Add the rest of your toppings just before serving so there’s no chance for them to soften the chips.

Can you reheat sheet pan nachos?

Technically, yes, but you’ll need to plan ahead so the toppings don’t get weird. Save just the chip, cheese, and steak layer in the fridge, then slide that back onto the sheet pan over a fresh layer of parchment.

Bake for 10-12 minutes at 350°F before adding fresh toppings.

When I was developing this steak nachos recipe, I wanted it to check every box: juicy steak, perfect chip-to-cheese ratio, bold flavor, and enough texture to keep every bite interesting.

I’ve tested all kinds of nacho combos over the years, and this one is all about timing and balance.
The steak is quickly marinated to infuse flavor without requiring hours of prep. Searing it in a hot pan triggers the Maillard reaction, giving you that savory, golden crust that sets good nachos apart from great ones.

I found that sirloin hits the sweet spot — tender, flavorful, and easy to work with — especially when sliced against the grain.

The double cheese layer is no accident. Monterey Jack melts into that luscious, gooey pull, while cheddar adds bold, sharp contrast. And by baking the chips with just meat and cheese, you avoid sogginess and get that craveable crisp.

Every layer in these steak nachos is intentional, from the quick marinade to the final fresh toppings. This isn’t just a pile of ingredients thrown on chips. It’s structured chaos… and it’s perfect.

DONNA’S PRO TIPS

Prep Ahead: Get the steak marinating the night before and chop up all your toppings. Then, pull everything from the fridge when you’re ready to cook!
Slice Against the Grain: For the most tender steak, always slice across the grain of the meat.
Don’t Overload the Chips: Keep the first layer simple (meat and cheese), then add toppings after baking so everything stays crisp.
Serve Fast: These nachos are best enjoyed fresh out of the oven. Have your toppings ready so they go from oven to table in seconds.
Use a Sheet Pan: Want even browning and max crunch? A sheet pan gives you a perfect cheese-to-chip ratio in every bite.

TOOLS NEEDED

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sheet Pan Recipes

Sheet Pan Mac and Cheese

Sheet Pan Baked Nachos with Ground Beef

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Steak Nachos (Sheet Pan Recipe)

Make Steak Nachos in the oven for crispy perfection and the perfect chip-to-topping ratio. Easy enough for one or scaled up for a feast!

Course Appetizer

Cuisine Tex Mex

Method Oven

Prep Time 25

Cook Time 15

Total Time 40

Servings

Calories 1270cal

Author Donna Elick

Ingredients

For the Steak:

2 pounds sirloin steak cut into 1-inch pieces
2 cloves garlic minced (about 2 teaspoons)
1 tablespoon extra virgin olive oil
2 tablespoons lime juice
1 teaspoon kosher salt
1 tablespoon taco seasoning

For the Nachos:

4 cups tortilla chips
4 ounces Monterey Jack cheese shredded (about 1 cup)
4 ounces cheddar cheese shredded (about 1 cup)

Toppings:

1 cup pico de gallo
1/2 cup sour cream
1 avocado sliced or mashed
Optional: sliced jalapeños chopped Roma tomatoes, diced red onion, fresh salsa, chopped cilantro, sliced green onions

Instructions

Marinate the Steak: In a medium bowl, combine 2 pounds sirloin steak, 2 cloves garlic, 1 tablespoon extra virgin olive oil, 2 tablespoons lime juice, 1 teaspoon kosher salt, and 1 tablespoon taco seasoning. Stir to coat well. Cover with plastic wrap and refrigerate for at least 10 minutes, or up to 2 hours for best flavor.
Prepare the Nachos Base: Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Spread 4 cups tortilla chips evenly across the pan and set aside.
Cook the Steak: Heat a large skillet over medium heat. Add 1 tablespoon of oil and the marinated steak. Cook for 5 to 7 minutes, stirring occasionally, until browned and just cooked through. Do not overcook — the steak should be tender and juicy.
Assemble the Nachos: Spoon the cooked steak evenly over the chips. Sprinkle with 4 ounces Monterey Jack cheese and4 ounces cheddar cheese.
Bake the Nachos: Bake in a preheated oven for 10 to 15 minutes, or until the cheese is fully melted and bubbly.
Add Toppings and Serve: Top with 1 cup pico de gallo, 1/2 cup sour cream, 1 avocado, and any additional toppings of your choice. Serve immediately while hot.

Notes

Make-Ahead Tips: You can marinate the steak up to 24 hours in advance and refrigerate it until ready to cook. Chop toppings like tomatoes, onions, or cilantro ahead and store them in airtight containers.

Reheating Tips: Reheat leftover nachos in a 350°F oven for 10 to 12 minutes to revive the crispness. Avoid the microwave — it turns chips soggy.

Freezing Tips: While nachos aren’t ideal for freezing once assembled, you can freeze the cooked steak in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat before assembling fresh nachos.

Steak Tips: Sirloin is a great balance of flavor and tenderness, but ribeye works beautifully too. Slice against the grain for the most tender bite.

Short on Time? Marinate for just 10 minutes in a pinch — it still boosts the flavor.

Cheese Tip: Shred your own cheese for the best melt. Pre-shredded blends often contain starches that can affect texture.

Topping Ideas: Want to stretch the flavor? Add chopped lettuce, drizzle with chipotle ranch, or toss on a handful of black beans or corn.

Nutrition

Originally published September 2025

The post Steak Nachos (Sheet Pan Recipe) appeared first on The Slow Roasted Italian.

Sheet Pan Baked Nachos with Ground Beef

Donna Elick — Thu, 12 Jun 2025 10:00:00 +0000

Sheet pan Baked Nachos are the ultimate shareable meal! Super easy to make in just under 15 minutes, they’re so fun for parties, game days, or family gatherings. Layer savory, seasoned ground beef, tender beans, and melty cheddar cheese on tortilla chips before baking them up nice and hot. Choose your own toppings, then dig in!

Baked Nachos

Living in Arizona, we are super lucky to have access to some really amazing Mexican food!

Chad and I like hitting up our local spots for date night, and our daughter Munchkin is bound to ask for a taco, quesadilla, or burrito over the course of a given week.

And while we love going out, it can get expensive after a while. That’s why I’ve made it my mission to come up with the best homemade baked nachos ever!!

My air fryer version is great for snacking, but I wanted something that could be served as a main dish if I wanted. So, a sheet pan nacho recipe it would be.

Most of the hard work involves cooking the ground beef, but even that is super, duper easy! Once that’s done, get to layering.

The finished product will be a savory, cheesy, spicy (if you want), and hearty pile of restaurant-quality comfort food you won’t want to miss out on.

I bet the sheet pan will come back licked clean!!

Ingredient Notes and Substitutions

Lean Ground Beef – The savory protein needed for our oven baked nachos! I use 88% so it doesn’t come out too greasy.

If you’re not a fan of beef, try shredded chicken, ground turkey, chorizo, or even crumbled tofu instead!

Taco Seasoning – To add that signature Mexican-inspired flavor to the meat as it cooks. Buy it from the store or make it yourself for a fresher, less processed flavor!

Add some extra cayenne pepper for spicier nachos if you’d like.

Tortilla Chips – The bottom layer of any good sheet pan nachos recipe. Make sure they’re fairly thick and sturdy so they hold up under the weight of your toppings!
Black Beans – Bulks up the dish even more. I used canned black beans (drained and rinsed) to make things easier and encourage you to do the same.

Pinto, refried, or kidney beans are all good alternatives!

Freshly Shredded Cheddar Cheese – For that classic, cheesy nacho topping we all know and love.

Sharp cheddar is my favorite, but a Mexican cheese blend, Monterey Jack, or Colby Jack would all be delicious.
Vegetables – You can get super creative with the veggies you add as your toppings — I personally always add Roma tomatoes, avocado slices, shredded lettuce, canned corn, canned black olives, diced red onion, lime wedges… hey, I love my nachos loaded!!

And in case that’s not enough, you can’t forget about the jalapeños and cilantro too!

Sauces – Same goes for the sauces — I use a bunch! Guacamole, sour cream, pico de gallo, and some hot sauce all taste great, and are even better if you go the homemade route.

Tips and Tricks to Make Perfect Oven Baked Nachos

Choose sturdy chips for your base.

Not all tortilla chips are created equal!!

To avoid soggy nachos (the worst), opt for thick, restaurant-style tortilla chips — they need to be able to hold all of the toppings without breaking.

Thin chips may become too soft, especially during the broiling step.

Layer carefully for the best flavor.

I know you’ll be tempted to dump all of the beef, cheese, and beans on top of the chips and call it a day. But you need to be a bit more thoughtful with this sheet pan nachos recipe than that!

Start with half the chips, beans, beef, and cheese, then repeat the process with a second layer.

This ensures that every bite has toppings, rather than just a cheesy top layer with plain chips underneath.

Keep a watchful eye on the broiler.

Broilers can turn ooey, gooey, melty goodness into a burnt mess in seconds. Set a timer for about a minute and a half and keep an eye on your nachos the entire time.

If you know your oven runs hot, lower the rack slightly to avoid burning.

Add cold toppings last.

Be sure to add cold garnishes like tomatoes, guacamole, sour cream, and cilantro after baking once the cheese has melted.

Otherwise, they’ll make the entire pan of baked nachos go soggy!

Prep Ahead

Shred the cheese
Cook the beef
Prepare any toppings

Kitchen Tools You Will Need

Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sauteing vegetables and browning meat.

Serving Suggestions

I love serving baked nachos as a part of a larger appetizer spread for game day and other parties!

They pair so well with Mexican street corn, stuffed peppers, chili lime chicken taquitos, smoked jalapeno poppers… and an extra side of easy blender salsa and homemade healthy guacamole!

Sometimes I’ll even make it a meal for Chad and Munchkin. Paired with Mexican red rice, street corn salad, some stuffed peppers, and warm flour tortillas, you’ve got yourself quite the spread!

Don’t forget the frozen margaritas for the 21+ in the house too!

Storing and Reheating

My sheet pan nacho recipe is best enjoyed fresh — there’s no denying the chips will start to become soggy under the weight of all of those yummy toppings!

That said, don’t throw away your leftovers. The texture may not be exactly the same, but they will keep well for up to 3 days in an airtight container in the fridge.

Bring them back to life in the oven or air fryer so the chips crisp up and the cheese melts again for a quick snack! Preheat either to 350°F. It will take about 5 minutes in the air fryer or up to 15 minutes in the oven.

I wouldn’t freeze baked nachos, but you can freeze any leftover ground beef for up to 3 months. Thaw overnight in the fridge before using.

Sheet Pan Nachos Recipe FAQ

Can I make oven baked nachos in advance?

Yes! Feel free to prep all of the ingredients ahead of time, but hold off on assembling and baking until ready to serve.

Don’t assemble too far in advance or the chips will become soggy.

What oven temperature is best for nachos?

I find the broiler works just fine!

I cook the ground beef before assembling the nachos, so all you really need is enough heat to melt the cheese.

Can I make these nachos vegetarian?

Sure! Just skip the ground beef and use extra black beans or crumbled tofu instead.

Incorporating some refried beans or sautéed vegetables like mushrooms or bell peppers would bulk it up if needed.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sheet Pan Recipes

Easy Huevos Rancheros Recipe (Sheet Pan!)

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Sheet Pan Philly Cheesesteak Recipe

Sheet Pan Baked Nachos with Ground Beef

My one pan Baked Nachos are the perfect app for game days, parties, and more! Made fresh in just 15 minutes and totally customizable!!

Course Appetizer

Cuisine Mexican

Method Oven

Prep Time 12

Cook Time 1

Total Time 13

Servings -10

Calories 466cal

Author Donna Elick

Ingredients

1 pound lean ground beef I use 88%
1 packet taco seasoning
1/2 cup water
13 ounce bag tortilla chips
15 ounce can black beans, drained and rinsed
2 cups freshly shredded cheddar cheese

Toppings (as desired):

1 Roma tomato diced
1 small can sliced black olives
Lime wedges
Salsa
Guacamole
Sour cream
1 jalapeño sliced
Cilantro and/or green onions
1/2 cup diced red onion
Avocado slices
Hot sauce
Shredded lettuce
Pico de gallo
Corn

Instructions

Preheat the Oven: Preheat oven to broil and lightly grease a 13 x 18-inch sheet pan with nonstick cooking spray.
Cook the Beef: In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks. Drain excess grease.
Season the Beef: Stir in taco seasoning and water, bring to a boil, then reduce heat and simmer for 3–4 minutes, stirring occasionally, until thickened.
Layer the Nachos: Arrange half of the tortilla chips on the sheet pan. Top with half of the beans and cheese. Repeat with a second layer of chips, beans, and cheese.
Broil: Place the sheet pan under the broiler for 1–3 minutes, or until the cheese is melted and bubbly. Watch closely to prevent burning.
Add Toppings & Serve: Remove from the oven and immediately add your desired toppings, such as tomatoes, black olives, lime wedges, salsa, guacamole, sour cream, jalapeños, cilantro, diced onion, avocado slices, hot sauce, shredded lettuce, pico de gallo, or corn. Serve warm!

Notes

Make-Ahead Tips: Chop all vegetables, cook and season the meat, and shred the cheese ahead of time. Reheat the precooked ground beef before assembling. Assemble and bake right before serving to keep the nachos crisp.

Storage: Nachos are best enjoyed fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Note that the chips may become soggy.

Freezing Instructions: The seasoned ground beef can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat before assembling. Do not freeze assembled nachos, as the chips will not hold up.

Nutrition

Originally published June 2025

The post Sheet Pan Baked Nachos with Ground Beef appeared first on The Slow Roasted Italian.