Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the ground beef to the skillet and cook until browned, breaking it apart with a spatula.
Once the beef is cooked through, stir in the chili powder, paprika, cumin, dried oregano, and cayenne pepper. Cook for an additional 2-3 minutes, allowing the spices to meld with the beef. Remove from heat.
Preheat your oven to 400°F (200°C). On a large sheet pan, spread the tortilla chips in an even layer. Top the chips with the seasoned beef mixture, ensuring it's evenly distributed.
Sprinkle the diced green bell pepper, red onion, and black olives over the beef layer. Then, add the shredded Monterey Jack and cheddar cheese, covering the nachos generously.
Place the sheet pan in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly. Keep an eye on it to avoid burning.
Once out of the oven, top your nachos with sliced jalapeño and diced Roma tomato. Garnish with fresh cilantro for an extra pop of flavor and color.
Serve your Beef Sheet Pan Nachos hot, accompanied by salsa, sour cream, and guacamole on the side for dipping. Enjoy every cheesy, crunchy bite!
