Damn Delicious

Sheet Pan Nachos

Loaded nachos that are guaranteed to be a crowd-pleaser! Simply layer your toppings, bake onto a sheet pan and serve. Done. Easy peasy!

Sheet Pan Nachos - Loaded nachos that are guaranteed to be a crowd-pleaser! Simply layer your toppings, bake onto a sheet pan and serve. Done. Easy peasy!

You know how food trends pretty much take over our lives?

First it was kale. Then it was “zoodling” everything in sight – zucchini, sweet potatoes, carrots, etc. Then it was one pot meals.

But now. Now it’s sheet panning.

Yes, I just made up this word. I tend to do that.

Sheet Pan Nachos - Loaded nachos that are guaranteed to be a crowd-pleaser! Simply layer your toppings, bake onto a sheet pan and serve. Done. Easy peasy!

But this sheet panning situation is clearly trending. And I hope it becomes a permanent deal.

Because sheet pans need to rule the world.

With its vast real estate and baking vessel, it also works as a rustic serving dish.

It’s a win-win for all parties involved, particularly the clean-up crew.

Sheet Pan Nachos

Loaded nachos that are guaranteed to be a crowd-pleaser! Simply layer your toppings, bake onto a sheet pan and serve. Done. Easy peasy!

15 minutes10 minutes


  • 1 tablespoon olive oil
  • 1 pound ground beef*
  • 2 cloves garlic, minced
  • 1 (1.25-ounce) package taco seasoning
  • 12 ounces tortilla chips
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 Roma tomato, diced
  • 1/4 cup diced red onion
  • 1 jalapeno, thinly sliced
  • 2 tablespoons sour cream
  • 2 tablespoons chopped fresh cilantro leaves


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Heat olive oil in a large skillet over medium high heat. Add ground beef and garlic, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
  3. Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mixture, black beans, corn and cheeses.
  4. Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.
  5. Serve immediately, topped with tomato, onion, jalapeno, sour cream and cilantro.


*Ground chicken or pork can be substituted.

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Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 493.0 Calories from Fat 232.2
% Daily Value*
Total Fat 25.8g 40%
Saturated Fat 9.6g 48%
Trans Fat 0.2g
Cholesterol 58.6mg 20%
Sodium 1071.2mg 45%
Total Carbohydrate 44.1g 15%
Dietary Fiber 7.4g 30%
Sugars 2.0g
Protein 24.3g 49%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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  1. How can you add taco seasoning after then drain I don’t get it 

  2. Rated 5 out of 5

    Perfect comfort food! Thanks for the recipe.

  3. Rated 5 out of 5

    Great recipe, I used a can of chili with beans for a quick substitute, place cheese on top of chips first to keep chips from getting soggy then use other toppings and finish with cheese. Quick and good.

  4. Rated 5 out of 5

    Great recipe

  5. Rated 5 out of 5

    This was so delicious! I made this for dinner yesterday and it was an absolute hit. I used smoked frozen corn which added a nice flavor and two large jalapenos (they weren’t that spicy). I would recommend using two tomatoes as opposed to one if you like them as one definitely wasn’t enough,at least for my tomato loving tastes. I will definitely be making this again and thanks so much for making this recipe!

  6. Rated 5 out of 5

    Easy peasy, came home on a Friday night to a sick dog and going out changed. Needed to get to the grocery but actually had all of the toppings. Looks delish

  7. Could I use a rotisserie chicken?

  8. Rated 3 out of 5

    I followed the recipe closely but somehow the beef turned out too dry and the combined 1.5 cups of cheese wasn’t enough. I might try it again but use more cheese to see if it makes a difference.

  9. Looks great. But why are the red onions for? I don’t seem to see that in your instructions.

  10. Rated 5 out of 5

    I fried store-bought corn tortillas for even better flavor. I think my beef was too dry, even though it was 80% lean, but otherwise, this dish rocked! Attractive and yummy!

  11. Rated 5 out of 5

    Excellent recipe! I used a tiny bit less than the whole can of beans (probably 3/4 of the can) and didn’t measure the cheese, just sprinkled liberally…my supermarket was out of fresh jalapenos, unfortunately but pickled/diced made an acceptable substitute (next time I am getting fresh though). Thank you so much for sharing. We were looking for something different and this hit the spot. It was more than enough to feed hubby and I (kiddos wouldn’t try it but I am betting they would like it…not as spicy as I anticipated). We will definitely make this again. Inexpensive and delicious!

  12. Rated 5 out of 5

    Bomb diddly

  13. Rated 5 out of 5

    Yum! We use two pans to feed hungry boys. My mom used to bake nachos in a 9×13 casserole dish when we were young. This takes me back! Sometimes I just put broccoli and bacon on ours, and the kiddos love it.

  14. Rated 5 out of 5

    Been sheet panning for last 30 yrs! It’s a great idea! The great thing about Nachos is that you can put anything you want on them. I use ground turkey… These look great!

  15. Rated 5 out of 5

    DELICIOUS! I also added shredded lettuce and diced avacodo for a healthier version!

  16. Rated 5 out of 5

    I always make this! The recipe was a hit. Super easy too.

  17. Delicious, easy recipe. I had carnita meat, so I used that and we loved it. I LOVE your sheet pan dinners! Thank you for sharing.

  18. If you put the cheese on first your chips will stay a little bit crisper.

  19. Great dish!  Instead of jalepenos’s, I used chipotle peppers, and it was awesome.   I did not use the taco seasoning as my wife said it makes her too thirsty.  I have to agree.  (But isn’t that what beer was made for?).  I especially agree with the “easy to clean-up… one dish to wash and that’s it!

  20. My family love this recipe.
    Especially my daughter.

  21. I make pickled jalepenos to use on this, makes all the difference.

  22. I looooove nachos! Need to make these soon!

  23. I loved this recipe however didn’t see to add the taco mix so sprinkled it on before the cheese and added Pico De Gallo. I also left off the black beans. I put sour cream and lime in a squeeze bottle and drizzled over the top. Yummy!

  24. Amazing .. made for a group of my daughters friends (teenagers) at our house for a bonfire .. the guys were so excited!

  25. Made this for a Cinco de Mayo party and served with Guac and salsa.  Everyone loved it and it was easy to put together.

  26. Can I also use refried or pinto beans?

  27. Hi, is it seasoned or unseasoned black beans? Could you do either, or?

  28. Thanks for the recipe. It was absolutely delicious.
    But although I halved all quantities, it was still too much for one. And I was left with many opened up packages too : 
    ground beef, taco seasoning, tortilla chips, black beans, corn kernels, cheddar cheese, Monterey Jack cheese, Roma tomato, sour cream, fresh cilantro leaves.
    For the next batch, do you have any ideas to prevent this?

    • Yes, you can try to quarter the recipe.

      • Thanks for responding.
        I wish that I could get quantities small enough for just a quarter of this recipe. Where I live there is only one supermarket. I count myself lucky to find every ingredient there. They have fresh meats delivered daily, but prepackaged. The smallest for ground beef is 300 grams.
        I’ll have to rethink this. Or only make this when friends come over.

        • You could always freeze the taco meat for the next batch of nachos or tacos or any other recipe in which you use taco meat. As for the other ingredients I would also freeze the beans and corn should be fine in a cooked dish, the other things are staples in our house and can be used in so many ways before going bad.

    • You could use the leftovers to make a taco salad for lunch or dinner the next day. Just shred some romaine or spinach, add all your leftovers and enjoy 🙂 

  29. Made this tonight for a party snd never making tacos any other way! So so good and easy!

  30. Some of us are old enough to have been doing this since the 70s. hehe

  31. These were so easy and delicious! My husband thought they tasted just like restaurant nachos. This recipe is definitely replacing my old one. My only recommendation is to use a really big sheet pan. This recipe made a lot of nachos and they were piled deliciously high! I lost a few pieces of corn/beans to tumbling out of the pan. But so yummy.

  32. Are the tortilla chips in this recipe cheese flavored dorito”s or regular tortilla chips?

  33. Hi,
    Could I use an aluminum pan covered in parchment paper for this?

  34. I did this exact recipe, but added water per the taco seasoning directions. Used ground turkey and topped with salsa, olives, and avocado slices in addition to this recipe’s toppings. Yum! Thank you!

  35. Yum. Looks like I just found what’s for dinner this weekend! 🙂

  36. I do sheet pan nachos all the time! I generally just use the broiler on high for a couple of minutes, then I don’t have to wait for the oven to preheat. 😀

  37. For those of you who invested in good quality sheet pans, PLEEZE wash them by hand. Yes, they fit in the dishwasher and they are promoted as dishwasher safe but the caustic ingredients in dishwasher pods take off that pretty new shine. They’re still great, do anything and everything, just not as prettily!!

  38. Exactly! The near virtually zero cleanup is what makes cooking with a sheet ideal!

    Harry Bowden

  39. OMG !!! Those look so delish !!  I make them on a pretty big platter but never thought 
    of panning it. Great idea. Your photography is absolutely stunning to . Thanks for
    another yummy dish…I mean pan…lol….

  40. Looks so vibrant and beautiful! (:

  41. Sheet pans rule!
    I live in rural southern France, where the food options are French, French, French or pizza. This would be lovely but for the most important food group: Mexican. My very first job was at a Mexican restaurant, and I thought nothing of eating Mexican food three times a day. My only option is DIY. I talked my husband (Mexican is fine, but not “refined,” he contended…what would he know? He isn’t American!) into a Cinco de Mayo bash (plus: it celebrates Mexico’s defeat of Napoleon’s troops! How hilarious is that?). We invited 20 French friends and started with loaded nachos. Gotta grab them with the best stuff. I had no choice but to do sheet pans, considering the number of guests. I just kept bringing out another sheet and another….Huge hit. Somebody could make a fortune with a Mexican restaurant here.

  42. You would have a hard time peeling me away from a pan of nachos that looked that amazingly delicious!! I think I know what I’m having for dinner tonight 🙂

  43. These nachos look amazing! I think I’m going to need to make some for lunch today!


  44. Hi Chungah,
    Hope you had a great long weekend.
    I agree that sheet panning is awesome. 🙂
    Love making & eating nachos!! Thanks for the easy recipe~

  45. This looks delicious! I’m wondering if I’m supposed to add a little water to the ground beef/taco seasoning mixture? I know it instructs you to for taco meat…?

    Thanks again for so many amazing dinners!

    • It is not required to add water in this recipe but as always, please do what is most comfortable for you to suit your preferences.

  46. Just in time for the football game Thursday night. I think I’m going to add this to the menu!