Sheet Pan Nachos

Sheet Pan Nachos are my go-to whether I need a party appetizer or a fast dinner that feeds a crowd without breaking the budget. These nachos are loaded with seasoned beef, black beans, and melted cheddar cheese on crispy tortilla chips, all topped with cool sour cream, fresh guacamole, and jalapeños. Warm, gooey cheese with fresh, cool toppings makes every bite perfect. I serve them for Super Bowl parties, family game nights, Cinco de Mayo, and potlucks because they're a total crowd-pleaser that both kids and adults love.

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Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Appetizer, Snack

Cuisine: Mexican

Keyword: Sheet Pan Nachos

Servings:

Calories: 570kcal

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

US Customary - Metric

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

Here's what I've learned from making these nachos:

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

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