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Sheet Pan Nachos - Crowd-pleasing crispy sheet pan nachos (the best game day nachos)! With crumbled ground beef, melted cheese, and all the best toppings.

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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My husband and I made sheet pan nachos tonight and it came out FABULOUS! It was simple to make and tasted great! I’m passing on the recipe to my friends and family! Thank you!
Lynda
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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

  1. 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.
  2. Layer the chips. Spread the sturdy tortilla chips in a single layer, slightly overlapping, onto a greased baking sheet.
  3. Add the toppings. Add the crumbled ground beef, rinsed black beans, and drained corn kernels over the chips.
  4. Sprinkle with cheese. Cover the chips with cheddar cheese and Monterey Jack cheese in an even layer.
  5. Bake. Bake for 5-6 minutes until the cheeses have completely melted.
  6. 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

More sheet pan recipes

Tools For This Recipe

Sheet Pan Nachos: Frequently Asked Questions

What chips are best for nachos?

Always use sturdy, thick tortilla chips that can hold up heavy toppings without breaking.

What can I substitute for the ground beef?

You can substitute any protein on hand such as leftover rotisserie chicken or even pork carnitas.

What toppings can I add before baking?

Add the toppings that need to be heated through such as cheese, protein, beans, and corn.

When do I add the cold toppings?

Add cold toppings such as tomato, onion, jalapeño, guacamole, corn salsa, shredded iceberg lettuce, sour cream, and cilantro right after baking (just before serving).

Can you make sheet pan nachos ahead of time?

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

Yield: 8 servings
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Crowd-pleasing crispy sheet pan nachos (the best game day nachos)! With crumbled ground beef, melted cheese, and all the best toppings.
4.9 stars (28 ratings)
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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

Baking Sheet
Baking Sheet
Cast Iron Skillet
Cast Iron Skillet

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.
Course: Appetizer

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