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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.Pin this recipe for later!
Table of Contents
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
Get a detailed list of ingredients & instructions in the recipe card below.
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.
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.
Assemble Nachos – Start by doing a single layer of the tortilla chips on the sheet then top with the taco meat, corn, and cheeses.
Bake – Bake in the oven until the cheese is melted.
Serve Nachos – Top the nachos with tomatoes, jalapenos, sour cream, and cilantro. Serve immediately and enjoy!
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.
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.
For easy clean up when making nachos, you can line your pan with parchment paper or foil and spray with cooking spray.
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.
- 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
Sheet Pan Nachos
- 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
- 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.