These Sheet Pan Nachos will be a hit at your next game day party or quick weeknight meal. Tortilla chips are loaded with seasoned ground beef, beans, and melty cheese for a quick and easy appetizer or dinner. Take Super Bowl snacks to a whole new level with this delicious recipe.
I’m not sure how you’ve been making your nachos, but cooking them up on a sheet pan is the WAY to go!
Don’t waste another plate of nachos just warming them up in the microwave. The oven gets them oh so crispy and perfect.
The nachos are absolutely loaded with flavor-packed ground beef, corn and black beans, and tons of melty cheesy goodness.
And the bigger the pan, the better.
This sheet pan nachos recipe is perfect for a quick weeknight dinner for the family, or an appetizer for your next game day, Super Bowl, or holiday party.
The simple ingredients you need to make this Sheet Pan Nacho recipe include:
- Ground beef. Go for a leaner option, 90/10 is perfect. Much fattier and the nachos will be super greasy, less fatty and you will sacrifice flavor.
- Onion. A sweet onion perfectly balances out the spices of the taco seasoning.
- Beans. Black is preferred, but you can choose another variety like Pinto beans if that’s what you have. Be sure to rinse and drain your can before using.
- Corn. Canned is easiest and works well, but you can use frozen, too!
- Cheese. Shredded Monterrey Jack adds delicious spice without being overpowering, but cheddar can be subbed if you prefer.
- Garlic. Fresh minced garlic is best, but you can use ¼ teaspoon of garlic powder, but the flavor will be impacted.
- Oil. Olive or avocado are both great for browning the meat.
- Taco seasoning. It is easy to make your own seasoning at home! Or, you can use a store-bought version.
- Tortilla chips. Either go for these delicious homemade tortilla chips, or grab your favorite bag at the store.
How to Make Sheet Pan Nachos
The basic steps for making these Sheet Pan Nachos are simple to follow:
Cook Ground Beef
Heat a skillet up on the stovetop with olive oil. Add the onions to the pan. Sauté for 3 to 4 minutes. Then, add the garlic cloves and continue cooking for another minute.
Push the onion and garlic to the side of the pan and add in the ground beef. Brown the meat for 6 to 8 minutes, or until you no longer see pink.
Mix in Seasoning
As the beef is cooking, break it into fine crumbles using a potato masher or the end of a spatula. The smaller the pieces, the more flavor each one will soak up. This makes the beef mixture more tender.
Sprinkle the taco seasoning over the meat and stir well so it is evenly distributed throughout.
Layer them Up!
For easy cleanup, line a baking sheet with parchment paper. Otherwise, you might find yourself scrubbing cooked on cheese from you pan!
Place homemade tortilla chips or your favorite store-bought variety in a single layer. Top with the ground beef, rinsed and drained corn, and black beans.
Finally, sprinkle the cheese liberally over all of the nachos.
Bake in Oven
Preheat the oven to 400℉.
Place the pan in the oven and let it cook for 4 to 6 minutes.
This recipe cooks up quickly! Keep a close eye so it doesn’t burn.
Toppings for Nachos
The possibilities for these nachos are endless! Throw on your favorite toppings and go to town.
A few of the best options are:
- Pickled Jalapeños
- Pico de Gallo (check here for How to Dice a Tomato)
- Roasted Salsa
- Fresh Tomato Salsa
- Tomatillo Salsa
- Sour Cream
- Fresh Cilantro
- Black Olives
Meal Prep and Storage
- To Prep-Ahead: Cook the beef mixture and store in the fridge until you are ready to make the nachos.
- To Store: While leftovers can be kept in the fridge in an airtight container for up to 3 to 4 days, the chips will become quite soggy and lose their texture.
- To Freeze: This is not recommended as everything will freeze together in a big lump and not thaw correctly.
- To Reheat: Pop these back in the oven at 300℉ for a few minutes. You can also warm them up in the air fryer or toaster oven.
The recipe you’ll find below is already low-carb and refined sugar free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Vegetarian: Use a meat alternative or sub with more beans.
- Gluten-free: Be sure the tortilla chips are free of gluten.
- Dairy-free: Opt for a vegan cheese.
The first step to layering nachos is to not overcrowd the dish. Start with a layer of chips, then pile your favorite cheese and toppings evenly across the top.
Loaded nachos only need to bake for 5 minutes in the oven!
Choose crispy tortilla chips that are fresh. Be sure to thoroughly drain the beans and corn so there is no extra moisture. If you use a high-fat content beef and don’t remove the excess fat, the drippings could cause the nachos to be soggy, as well.
Expert Tips and Tricks
- Drain thoroughly. Be sure to completely rinse the beans and corn to remove any extra liquid.
- Low fat. Opt for a 90/10 fat content in the beef for the most flavor and least amount of grease.
- Spread it out. Use the entire pan so all of the ingredients cook evenly.
- Watch carefully. This recipe only takes about 5 minutes to cook so keep a close eye.
- Top it off. Nachos aren’t the same without loads of toppings. Don’t forget the sour cream, chives, fresh cilantro, pickled jalapeños, pico de gallo, guacamole, and fresh tomato salsa.
More Easy Appetizer Recipes
Check out these other easy appetizers for your next get together:
- Roasted Red Pepper Hummus
- Air Fryer Zucchini Chips
- Shrimp Ceviche with Avocado
- Crockpot Buffalo Chicken Dip
- 5-Minute Smoked Salmon Dip
Sheet Pan Loaded Nachos Recipe
These Sheet Pan Nachos will be a hit at your next game-day party. Tortilla chips are loaded with seasoned ground beef, beans, and melty cheese for a quick and easy appetizer or dinner.
- 1 Tbsp. oil
- ½ sweet onion finely diced
- 2 cloves finely minced garlic
- 1 lb. ground beef 90/10
- 2 Tbsp. taco seasoning homemade or store-bought
- ½ tsp. salt to taste
- 8-10 oz. tortilla chips
- 1 cup black beans rinsed and drained
- 1 cup corn drained
- 2-2 ½ cups shredded Monterey Jack cheese
- Sour Cream
- Diced Tomatoes
Preheat the oven to 400 degrees.
Add oil and onion to a large skillet over medium heat and saute for 3-4 minutes. Add garlic cloves and continue sauteing for another 30-60 seconds.
Push the onion to the side of the skillet and add in the ground beef. Cook for 6-8 minutes, or until the beef is no longer pink. Break apart the meat into fine crumbles using a potato masher or the end of a spatula. Add the taco seasoning mix and salt and stir until well combined.
Place tortilla chips in a single layer on a parchment paper lined baking sheet. Top with the ground beef, rinsed and drained corn, black beans, and then sprinkle the cheese over all of the nachos.
Bake in the preheated oven for 4-6 minutes, or until the cheese is melted.
Serve with fresh cilantro, diced tomatoes, avocado, and sour cream. Enjoy!
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