Sheet Pan Nachos
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Crowd-pleasing crispy sheet pan nachos (the best game day nachos)! With crumbled ground beef, melted cheese, and all the best toppings.
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Why you’ll love sheet pan nachos
- No more soggy chips. Say goodbye to bare chips at the bottom! Every tortilla chip is not only crispy but has an even coating of cheese and toppings, the most perfect balance.
- Great for a large crowd. This is an incredibly easy recipe to feed a large crowd, whether it’s for game day or a big family gathering. And you can serve this straight off the pan for the easiest hosting ever.
- Completely customizable. You can toss in leftover rotisserie chicken for a clean-out-the-fridge meal or transform this into a completely vegetarian dish. The options are endless here!
What is sheet pan nachos?
Sheet pan nachos is a version of nachos cooked on a baking sheet with tortilla chips, crumbled beef, cheese, and various desired toppings. Baking on a sheet pan allows for even coverage across all tortilla chips, a fast cook time, and easy serving among a large crowd (and the easiest clean up ever afterwards!).
Key Ingredients
- Base: sturdy tortilla chips (to hold up toppings)
- Protein: taco-seasoned ground beef, leftover rotisserie chicken, or pork carnitas
- Cheese: shredded cheddar cheese and Monterey Jack cheese
- Toppings (before baking): black beans and corn kernels
- Cold toppings (after baking): tomato, red onion, jalapeño, sour cream, and cilantro
How to make sheet pan nachos
- Brown the meat. Heat a splash of olive oil in a large cast iron skillet over medium high heat. Add the ground beef and cook, breaking it up into small crumbles, until browned. Stir in the taco seasoning, then drain off any excess fat and grease.
- Layer the chips. Spread the sturdy tortilla chips in a single layer, slightly overlapping, onto a greased baking sheet.
- Add the toppings. Add the crumbled ground beef, rinsed black beans, and drained corn kernels over the chips.
- Sprinkle with cheese. Cover the chips with cheddar cheese and Monterey Jack cheese in an even layer.
- Bake. Bake for 5-6 minutes until the cheeses have completely melted.
- Garnish and serve. Sprinkled with diced tomato, diced red onion, jalapeño (or pickled jalapeño slices), sour cream, and cilantro.
Nacho toppings
Divide the toppings into 2 categories – toppings that can go on top prior to baking and then additional toppings that can get added fresh just before serving.
Before baking
- Protein: taco-seasoned ground beef, carne asada, leftover rotisserie chicken, or carnitas
- Beans: refried beans, canned black beans, or canned pinto beans (rinsed and drained well)
- Corn: canned corn kernels (drained well)
- Cheese: shredded cheddar and Monterey Jack cheese
After baking
- Salsa: pico de gallo, corn salsa, restaurant style salsa, or salsa verde
- Condiments: guacamole, sour cream, or Mexican crema
- Garnishes: jalapeño slices, cilantro, green onions, or lime wedges
Tools For This Recipe
Sheet Pan Nachos: Frequently Asked Questions
Always use sturdy, thick tortilla chips that can hold up heavy toppings without breaking.
You can substitute any protein on hand such as leftover rotisserie chicken or even pork carnitas.
Add the toppings that need to be heated through such as cheese, protein, beans, and corn.
Add cold toppings such as tomato, onion, jalapeño, guacamole, corn salsa, shredded iceberg lettuce, sour cream, and cilantro right after baking (just before serving).
Yes! You can cook the meat, shred the cheese, and dice the vegetables up to 1 day in advance, baking just before serving.
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 cast iron 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.
Equipment
Notes
- Use a good quality sheet pan. A durable sheet pan is ideal – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
- Use thick, sturdy tortilla chips. Thick tortilla chips will prevent sogginess, support heavy loads without snapping or breaking, and withstand oven heat very well.
- Drain the excess grease. Drain any excess grease and fat after crumbling the ground beef to prevent soggy chips.
- Freshly grated cheese goes a long way. Pre-packaged shredded cheese contains anti-caking agents that can hinder its ability to melt properly.
- Bake just before serving. Prep the meat, cheese, and toppings 24 hours in advance, baking just before serving for maximum freshness and crispiness.
- Add cold toppings last. Always add cold, fresh toppings after the nachos have been baked.
Did you make this recipe?
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Great recipe
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!