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Sheet Pan Rainbow Nachos

This recipe is sponsored by Mike's Hard Lemonade. As eye-catching as it is delicious, this dish is simple and fun and has something for everyone. Taking a few minutes to color-block your toppings elevates your nacho game to the next level. It’s great to pair with a rainbow of Mike’s Hard Lemonade flavors.
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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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1 pound ground beef

One 1-ounce package taco seasoning

12 ounces tortilla chips

1 pound Monterey Jack cheese, grated

1 pint red cherry or grape tomatoes, halved

1/2 orange bell pepper, cut into 1/4-inch dice

1 1/2 cups corn kernels (from about 2 ears corn)

1 jalapeno, seeded and chopped

One 15-ounce can refried black beans

3 tablespoons salsa, plus more for serving

1 avocado, diced

3/4 cup fresh cilantro leaves, chopped

1/2 red onion, diced

Sour cream and hot sauce, for serving


  1. Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
  2. Cook the ground beef with the taco seasoning according to the package directions. 
  3. Spread the chips out on the prepared baking sheet, top evenly with the Monterey Jack and spoon over the meat mixture. Position the baking sheet so a long side is facing you. Arrange the tomatoes in a 3 1/2-inch-wide strip down the far left of the baking sheet. Next to it, repeat with a 3 1/2-inch-wide strip each of the bell pepper, corn and jalapeno, in that order. Dollop on the refried beans in a 3 1/2-inch-strip on the far right and spread it out evenly with a spatula.  
  4. Bake until the nachos are heated through and the cheese is melted, 15 to 20 minutes. Spoon the salsa over the tomatoes. Top the jalapeno with the avocado and cilantro. Top the beans with the red onion. Serve immediately with salsa, sour cream and hot sauce on the side. 
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