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.
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
Ingredients
- 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
- ½ cup shredded Monterey Jack cheese
- 1 Roma tomato, diced
- ¼ cup diced red onion
- 1 jalapeno, thinly sliced
- 2 tablespoons sour cream
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 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.
- Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mixture, black beans, corn and cheeses.
- Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.
- Serve immediately, topped with tomato, onion, jalapeno, sour cream and cilantro.
Notes
Did you make this recipe?
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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!
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
Could I use a rotisserie chicken?
That would be delicious!
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.
Looks great. But why are the red onions for? I don’t seem to see that in your instructions.
Please refer to step #5:
5. Serve immediately, topped with tomato, onion, jalapeno, sour cream and cilantro.
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!
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!
Thanks so much for your feedback, Brooke! We’re so happy to hear this was a winner for you! 🙂
Bomb diddly
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.
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!
DELICIOUS! I also added shredded lettuce and diced avacodo for a healthier version!
Sweet!
I always make this! The recipe was a hit. Super easy too.
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.
I’m sure that was tasty!
If you put the cheese on first your chips will stay a little bit crisper.
Love that!
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!
So glad to hear you liked it, Jim!
My family love this recipe.
Especially my daughter.
That’s great!
I make pickled jalepenos to use on this, makes all the difference.
I looooove nachos! Need to make these soon!
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!
Amazing .. made for a group of my daughters friends (teenagers) at our house for a bonfire .. the guys were so excited!