Sheet Pan Nachos
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I’ve probably made these Sheet Pan Nachos a hundred times, and my family still gets excited whether I’m serving them for dinner or snacking. The seasoned beef is packed with flavor, the cheese gets melty, and the fresh toppings brighten everything up. Crispy chips, warm cheese, and cool sour cream make the kind of dish that disappears in minutes.
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I make them for Super Bowl parties, family game nights, Cinco de Mayo, and potlucks because they feed a crowd without breaking the budget. They’re a total crowd-pleaser that both kids and adults love, and everyone can customize their portions with extra toppings. Leftovers keep in the fridge for about 2 days, though the chips soften once topped.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Sheet Pan Nachos with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have these easy sheet pan nachos ready faster than delivery.
Preheat and Prep Your Pan
Preheat the oven to 400°F and lightly grease a large baking sheet. I like using this oven thermometer to ensure my oven reaches the right temperature for perfectly melted cheese.
Cook the Seasoned Beef
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook for 7 to 10 minutes, breaking it up with a wooden spoon as it browns. A meat chopper makes it easy to break up the beef into small, even pieces.
Drain any excess fat, then stir in the Mexican seasoning until the beef is coated. I use this grease strainer container to help keep my kitchen clean by safely storing drained fat.
Layer the Nachos
Spread the tortilla chips in an even layer on your prepared baking sheet. You want them to cover the entire pan so every chip gets toppings.
Scatter the ground beef mixture evenly over the chips, then sprinkle the black beans and shredded cheddar cheese. This box grater quickly shreds your own cheese, which melts better than pre-shredded cheese.
Bake Until Bubbly
Slide the pan into the oven and bake for 6 to 8 minutes, or until the cheese is fully melted and bubbly. Monitor it so the edges don’t burn.
Make the Guacamole
While the nachos bake, mash the avocados with lime juice in a mixing bowl until smooth. Stir in the diced red onion, garlic powder, and salt. The guacamole stays fresh and creamy when you make it right before serving.
Top and Serve
Pull the nachos from the oven and let them cool for a minute. Top with the guacamole, jalapeño slices, sour cream, salsa, and chopped cilantro.
Serve them right away while everything’s still warm. Enjoy!
If you need to transport them to a party or potluck, keep the nachos and fresh toppings separate until you’re ready to serve. An insulated casserole carrier keeps the pan warm and secure during travel.
Pack the guacamole, sour cream, and salsa in separate containers and add them right before serving so the chips stay crispy.
Ingredients
Nachos:
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 2 tablespoons Mexican seasoning
- 12 ounces tortilla chips
- 1 cup black beans drained and rinsed
- 2 cups cheddar cheese shredded
Guacamole:
- 2 medium avocados
- ½ lime juice
- ¼ cup red onion diced
- ½ teaspoon garlic powder
- ½ teaspoon salt
Toppings:
- 1 jalapeño sliced
- ½ cup sour cream
- ⅓ cup fresh salsa
- ¼ cup fresh cilantro chopped
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a large rimmed baking sheet.
- Heat the olive oil in a skillet over medium heat. Add the ground beef and cook for 7–10 minutes, breaking it up as it browns. Drain excess fat, then stir in the Mexican seasoning.2 tablespoons olive oil, 1 pound lean ground beef, 2 tablespoons Mexican seasoning
- Spread the tortilla chips in an even layer on the prepared baking sheet. Top evenly with the seasoned beef, black beans, and shredded cheese.12 ounces tortilla chips, 1 cup black beans, 2 cups cheddar cheese
- Bake for 6–8 minutes, or until the cheese is melted and the nachos are heated through.
- While the nachos bake, prepare the guacamole. Mash the avocados with lime juice until smooth. Stir in the red onion, garlic powder, and salt.2 medium avocados, ½ lime juice, ¼ cup red onion, ½ teaspoon garlic powder, ½ teaspoon salt
- Remove the nachos from the oven and top with guacamole, jalapeño slices, sour cream, salsa, and cilantro.1 jalapeño, ½ cup sour cream, ⅓ cup fresh salsa, ¼ cup fresh cilantro
- Serve immediately and enjoy.
Video
Notes
- Try ground turkey or pork: Swap the beef for ground turkey or ground pork, using the same cooking method to maintain the taco meat’s tenderness and seasoning.
- Use taco seasoning if you prefer: It works just as well as Mexican seasoning and gives you that classic nacho flavor everyone loves.
- Line with foil for easy cleanup: Line your baking sheet with foil before adding the chips, so you can toss it when you’re done and skip scrubbing melted cheese from the pan.
- Switch up the cheese: Mexican-blend cheese or pepper jack cheese instead of cheddar gives you melty cheese with extra flavor, and pepper jack adds a nice kick of heat.
- Customize with your favorite toppings: Diced tomatoes, sliced olives, pico de gallo, or extra jalapeños let you personalize each bite exactly how you like it.
- Store components separately: If you have leftovers, keep the fresh toppings in separate containers so you can reheat the chips and beef without making the guacamole or sour cream warm and runny.
Nutrition
How to Store Leftovers
Leftover nachos are best stored without the fresh toppings. Keep any leftover guacamole, sour cream, and salsa in separate airtight containers in the fridge for up to 3 days. Airtight glass containers keep the toppings fresh and prevent them from drying out.
The chips will soften once they’re topped with beef and cheese, but you can reheat them in a 350°F oven for 5 minutes to crisp them back up slightly. They’ll stay good in the fridge for about 2 days.
Freezing isn’t recommended because the chips and toppings lose quality after thawing.
What to Serve With Sheet Pan Nachos
These are filling on their own, but a simple side salad with lime vinaigrette or Mexican street corn rounds out the meal nicely. Chips and salsa or queso make good appetizers if you’re feeding a larger group and want more snacks on the table.
For drinks, margaritas, cold beer, or agua fresca pair perfectly with the Tex-Mex flavors. If you’re making them for a party, set out extra toppings like pickled jalapeños, hot sauce, or crumbled queso fresco so everyone can customize their portion exactly how they like it.
More Easy Recipes for You to Try at Home
I think you’ll enjoy these other sheet pan recipes that come together just as easily and feed a crowd without all the cleanup.
- Sheet Pan Beef Enchilada Nachos
- Sheet Pan Fajitas
- Sheet Pan Quesadilla
- Greek Sheet Pan Chicken
- Sheet Pan Parmesan Crusted Chicken
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
