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Sheet pan nachos are a crowd-pleasing and easy-to-make dish that is perfect for any occasion. Simply layer tortilla chips with your favorite toppings and bake in the oven for a delicious and fun meal that everyone can enjoy.

We love making these sheet pan nachos for a fun weekend night. Some perfect pairings are this Mexican Street Corn Salad, Pineapple Margaritas, and homemade guacamole.

Nachos with chips, cheese, beef, sour cream, tomatoes and jalapenos
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Why We Love This Recipe

  • Ready in 30 Minutes – Just cook up the beef, layer on the sheet pan, and bake!
  • Crowd Pleasing – No one is going to turn down nachos!
  • Customizable – You can easily add or omit any toppings!

Ingredients For Sheet Pan Nachos

Don’t be afraid to customize the toppings to include your favorites!

  • Ground Beef – You can also swap in ground turkey for a lighter version
  • Minced Garlic – Fresh minced is always best, but you can use the pre-minced kind in a jar too
  • Diced Onion – I like to use white onion, but yellow or red also work great!
  • Canned Black Beans – I always drain and rinse canned beans. This also helps remove some of the excess salt.
  • Taco Seasoning – You can use store-bought or make your own taco seasoning.
  • Tortilla Chips – Get a sturdy chip – wimpy, thin chips need not apply!
  • Corn Kernels – You can use frozen or canned that you have drained
  • Shredded Cheese – My favorites are a Mexican blend, cheddar, or colby jack.
  • Diced Fresh Roma Tomatoes
  • Jarred, Sliced Jalapenos
  • Sour Cream – plain greek yogurt is a good lighter swap. Or you can use a Mexican crema.
  • Fresh Cilantro – You can omit it if you’re not a cilantro fan!

How To Make This Sheet Pan Recipe

See the recipe card below for full, detailed instructions

Ready in 30 minutes or less and doesn’t get easier!

Prep – Start by preheating the oven and lining a baking sheet with non-stick foil or spraying well with cooking spray. Get a skillet going on the stove over medium-high heat.

Ground beef cooked in a cast iron skillet.

Cook Taco Meat – Cook the ground beef in the skillet, crumbling while it cooks, until browned. Add in the taco seasoning and beans then stir to combine.

Ground beef on top of tortilla chips on a foil covered sheet pan.
Shredded cheese layered over ground beef and tortilla chips.

Assemble Nachos – Start by doing a single layer of the tortilla chips on the sheet then top with the taco meat, corn, and cheeses.

Melted cheese layered over ground beef and tortilla chips.

Bake – Bake in the oven until the cheese is melted.

Loaded sheet pan nachos with sour cream, olives, tomatoes and jalapenos.

Serve Nachos – Top the nachos with tomatoes, jalapenos, sour cream, and cilantro. Serve immediately and enjoy!

Recipe FAQs

How do you keep sheet pan nachos from getting soggy?

The key is to not add all of the toppings before baking in the oven. You want to save the wet toppings (like the tomatoes and jalapenos) until after baking.

How many layers should nachos be?

You want melted cheese to be on almost every chip, so it’s best to do a single layer of chips before topping with cheese and meat. If you pile up the chips too much, the chips on the bottom won’t have any toppings.

Should you use parchment paper when making nachos?

For easy clean up when making nachos, you can line your pan with parchment paper or foil and spray with cooking spray.

What are the best chips to use for nachos?

You want to use thick, hearty tortilla chips that can hold up to the toppings. I don’t recommend using the thinner, restaurant style chips.


Nachos are always best eaten fresh so the chips stay crisp. But if you have leftovers, you can store them in the fridge in an airtight container. You’ll want to reheat the leftovers in a 400 degrees F oven for 5-7 minutes to crisp up the chips again.

A tortilla chip with tomatoes and sour cream.

Helpful Tips

  • Drain Excess Fat – Depending on the fat content of the ground beef, you can drain (or use a paper towel to soak up) some excess fat before adding the taco seasoning and beans.
  • Other Proteins – In addition to swapping in another ground meat like ground turkey, this recipe is also great with leftover shredded chicken or pork!
  • Make Them Vegetarian – If you want vegetarian nachos, you can omit the beef and use an extra can of beans. You can add the beans to the skillet with a little water then add the taco seasoning so the beans are seasoned.

More Nacho Recipes

Square image of sheet pan nachos.

Sheet Pan Nachos

Sheet pan nachos are easy to make and perfect for any occasion. Simply layer tortilla chips with your favorite toppings and bake!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings


  • 1 pound ground beef
  • 4 garlic cloves minced
  • ¼ cup diced onion
  • 15 ounce canned pinto beans drained and rinsed
  • 2 tablespoons taco seasoning 1.25-ounce package
  • 12-14 ounces tortilla chips
  • 1 ½ cup corn kernels frozen or canned, drained
  • 2 cups freshly shredded cheese Mexican cheese, cheddar, or Colby jack
  • 1 cup diced Roma tomatoes
  • ½ cup jarred, sliced jalapenos drained
  • ¼ cup sour cream
  • ¼ cup chopped fresh cilantro
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  • Preheat oven to 400 degrees F.
  • Heat a large nonstick or cast iron skillet over medium-high heat. Add onions, garlic and ground beef, and cook until beef has browned, 3-5 min. Stir in taco seasoning and drained beans.
  • Lightly spray a large baking sheet with nonstick spray or line with nonstick foil. Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mixture, corn, and cheeses.
  • Place into oven and bake until heated through and the cheese melts about 7-8 minutes. Remove from the oven and top with tomatoes, jalapenos, sour cream, and cilantro. Serve immediately.


Feel free to customize with leftover meat like shredded beef, chicken or pork, and add any toppings you like.
Keyword baked nachos, beef nachos, sheet pan nachos


Calories: 663kcalCarbohydrates: 60gProtein: 31gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 87mgSodium: 817mgPotassium: 750mgFiber: 8gSugar: 6gVitamin A: 865IUVitamin C: 17mgCalcium: 315mgIron: 4mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Barb says:

    Loving all your recipes!

    1. Kristin says:

      Thank you Barb!

  2. Janey says:

    Put parchment paper on your sheet pan, will make cleanup a LOT easier. Looks great otherwise!

  3. laura {not a trophy wife} says:

    these look amazing! laura