Sheet Pan Nachos with Picadillo

Entertaining For Game Day Just Got Easier.

This quick and easy sheet pan nacho recipe is piled high and topped with traditional Mexican picadillo and all your favorite nacho fixings like black beans, corn, cheese, onion, tomato, sour cream and bell pepper. Sprinkle green onions and cilantro on top, and you’ve got yourself a finger-lickin’-good game day snack.

Sheet Pan Nachos with Picadillo

6 servings


For Meat:

  • 1 tbs vegetable oil
  • ⅓ cup red sofrito
  • ½ onion, diced
  • ½ red bell pepper
  • 1 lb lean ground beef
  • 8 oz tomato sauce
  • ¼ cup green olives
  • ½ tsp salt


For Nachos:

  • 15oz bag tortilla chips
  • Picadillo
  • 1 cup corn
  • 15oz black beans
  • 1 tomato, diced
  • 1 ½ cups Darigold Mexican 4-Cheese Blend
  • 3 green onion
  • ½ cup cilantro
  • 1 cup Darigold Sour Cream


  1. Preheat oven to 400℉.
  2. In a large skillet heat oil over medium heat. Add sofrito and cook, stirring, until paste begins to stick to bottom of skillet and brown, about 5 minutes. Add onion and bell pepper and cook, stirring, until tender, about 5 minutes more.
  3. Add beef, tomato sauce, olives, and salt and use a spoon to break up beef. Cover and reduce heat to simmer until beef is cooked through and mixture is thick, about 10 minutes. Uncover and cook until any remaining liquid boils off.
  4. Spread out tortilla chips on a large rimmed baking sheet. Top with picadillo, corn, black beans, tomato, and cheese. Bake until cheese is melted and some of the chips start to brown, 10-15 minutes.
  5. Sprinkle nachos with green onion and cilantro. Serve topped with dollops of sour cream.

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