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Sheet Pan Nachos bring the perfect blend of crispy chips and melty cheese right to your oven in less than 40 minutes. This easy recipe makes party snacking effortless while delivering bold, satisfying flavors in every bite. By spreading all the ingredients in a single layer on a sheet pan, you avoid soggy piles and get that perfect crunch with every forkful.
I first made these on a busy game day and was amazed at how impressed my friends were. Now it’s my go-to when feeding a crowd.
Ingredients
- Tortilla chips: thick and sturdy chips hold up well under toppings
- Ground beef: adds rich flavor but ground turkey or plant-based meat work as lighter options
- Olive oil: for sautéing onions and garlic, choose extra virgin for depth
- Onion: finely diced to soften and add sweetness
- Garlic: minced for aroma and flavor punch
- Taco seasoning packet: quick spice mix, or use homemade for control over salt and heat
- Black beans: provide protein and texture, make sure to drain well to avoid sogginess
- Diced green chilies: add subtle heat and tang
- Mexican blend shredded cheese: combination of cheddar and monterey jack melts beautifully
- Cherry tomatoes: halved for freshness and color contrast
- Jalapeño: sliced thin with seeds removed to control heat level
- Black olives: optional, add salty bite
- Corn kernels: fresh or thawed frozen, adding sweetness and color
- For serving: sour cream, guacamole, fresh cilantro, green onions, lime wedges to brighten the dish
Instructions
- Preheat and Prepare:
- Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Line a large sheet pan with parchment paper or lightly grease with cooking spray. This will keep the nachos from sticking and make cleanup a breeze.
- Cook the Meat:
- Heat olive oil in a large skillet over medium high heat. Add the diced onions and cook them until they become translucent, about three minutes. Stir in minced garlic and cook for another 30 seconds until fragrant. Add ground beef and break it apart with a wooden spoon. Cook until no pink remains, about six to seven minutes. Drain excess fat if needed.
- Season the Meat:
- Sprinkle the taco seasoning over the cooked meat, then pour in a quarter cup of water. Stir well and let it simmer for two to three minutes until most of the liquid is absorbed and the meat is fully coated.
- Arrange the Chips:
- Spread the tortilla chips out evenly on the prepared sheet pan in a slightly overlapping single layer. Avoid piling chips high as even coverage is key to crispy, evenly topped nachos.
- Add Toppings:
- Scatter the seasoned meat uniformly over the chips. Sprinkle on the drained black beans, diced green chilies, and corn kernels. Distributing these ingredients evenly helps balance flavors in every bite.
- Add Cheese and Fresh Toppings:
- Generously cover the entire pan with shredded cheese, reaching all edges. Top the melted cheese with halved cherry tomatoes, thin jalapeño slices, and optional black olives.
- Bake to Perfection:
- Place the sheet pan in the oven and bake for seven to ten minutes until the cheese is fully melted, bubbly, and the edges of the chips start to turn golden brown. Keep a close eye during the last minutes to prevent burning.
- Garnish and Serve:
- Remove the nachos from the oven and immediately sprinkle with fresh cilantro and sliced green onions. Serve hot with sides of sour cream, guacamole, and lime wedges for squeezing.
My favorite ingredient has to be the jalapeño because it adds just the right amount of kick without overpowering the dish. I remember the first time my kids tried these and instantly asked for seconds because the heat was balanced with fresh toppings and cooling guacamole.
Storage Tips
Store leftover components separately; keep the meat, beans, and fresh toppings refrigerated for up to three days. When ready to eat, reheat meat and beans in the oven and add fresh chips and toppings. Avoid microwave reheating to keep chips crisp.
Ingredient Substitutions
Swap ground beef with ground turkey or plant-based meat alternatives to lighten calories and fat. Use reduced fat cheese or Greek yogurt instead of sour cream to lower fat content. Add extra veggies like bell peppers, zucchini, or spinach for more nutrients.
Serving Suggestions
Turn these nachos into a customizable nacho bar with extra toppings served on the side. Pair with a cold Mexican beer or a refreshing cucumber lime agua fresca. Serve alongside a crisp green salad dressed with lime vinaigrette for balance.
These sheet pan nachos are ideal for game days and easy to customize. Serve hot with your favorite toppings and enjoy.
Common Recipe Questions
- → Can I make Sheet Pan Nachos ahead of time?
You can prepare the meat and toppings in advance and refrigerate for up to 2 days. Assemble and bake just before serving for best texture and flavor.
- → How do I keep my nachos from getting soggy?
Use sturdy tortilla chips and drain wet ingredients thoroughly. Avoid piling too many toppings in one spot and serve immediately after baking.
- → Can I make these nachos vegetarian?
Yes, substitute ground beef with plant-based options like seasoned lentils, crumbled tofu, or additional beans for a protein-rich, vegetarian-friendly alternative.
- → What’s the best cheese for Sheet Pan Nachos?
A blend of sharp cheddar and monterey jack or mozzarella provides a balance of flavor and meltability. Freshly grated cheese melts more evenly than pre-shredded.
- → How can I make my nachos spicier?
Add extra jalapeño slices with seeds, chipotle peppers in adobo, pepper jack cheese, or serve hot sauce on the side for extra heat.