Say goodbye to soggy chips and topping-less bites! With these Loaded Sheet Pan Nachos, every chip is layered with love and packed with seasoned taco meat, refried beans, melty cheese, and all your favorite toppings. They’re easy to make and perfect for feeding a crowd on game day, or even as a quick weeknight family dinner.
London’s Tip to Make It a Winner: Choose thick, sturdy tortilla chips for the ultimate nacho experience. They hold up perfectly under all those layers of toppings, so you can load them up without worrying about soggy or broken chips.
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I’ve never understood why people would settle for soggy, microwaved nachos when you can bake up a huge, crispy, cheesy batch easily in the oven. And it’s all thanks to the beloved sheet pan! With just one pan, you get perfectly golden chips, melty cheese, and toppings evenly distributed over every bite—no sad, bare chips at the bottom of the pile.
My trick is all in using only a single layer of tortilla chips. These are then individually layered with refried black beans, corn, seasoned taco meat, and plenty of gooey cheese. Once baked to crispy perfection, you can pile on your favorite toppings like fresh guacamole, tangy sour cream, and spicy jalapeños.
Looking for more game day ideas? Try some of these Easy Super Bowl Recipes.
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Ground beef. Fat content between 85/15 and 90/10 will work. Ground turkey is a fine substitute, but you’ll sacrifice some flavor.
- Onion. A sweet onion perfectly balances out the spices of the taco seasoning. A red onion will change the flavor.
- 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 Monterey Jack is the best cheese as it melts well and adds delicious flavor without being overpowering. Cheddar cheeses can be subbed if you prefer. Grab it pre-shredded at the store to save time.
- Garlic. Fresh minced garlic is best. You can use ¼ teaspoon of garlic powder, but the flavor will be impacted.
- Taco seasoning. It is easy to make your own homemade taco seasoning! Or, you can use a store-bought version. (Just double-check the sodium content, these can often be really salty!)
- Tortilla chips. Either go for these delicious homemade tortilla chips, or grab your favorite brand at the grocery store to make the layer of tortilla chips.
How to Make Loaded Sheet Pan Nachos
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Cook the onions. Heat a large skillet on the stovetop with olive oil. Add the onions to the pan. Cook for 3 to 4 minutes over medium or medium-high heat. Then, add the garlic and continue cooking for another minute.
- Brown the meat. Push the onion and garlic to the side of the pan and add in the ground beef. Cook the meat for 6 to 8 minutes, or until you no longer see pink.
- Mix in taco seasoning. Sprinkle the taco seasoning over the meat and stir well so it is evenly distributed throughout. You can add some red pepper flakes or extra chili powder for an extra kick to the beef nachos. Drain the corn and black beans in a colander.
- Layer the meat and cheese. For easy cleanup, line a large baking sheet with parchment paper. Otherwise, you might find yourself scrubbing cooked-on cheese from your pan! Place homemade crunchy tortilla chips or your favorite store-bought variety in a single layer. Top with the ground beef for the second layer, then rinsed and drained corn, and black beans. Finally, sprinkle the cheese liberally over the top of the nachos.
- Bake in the oven. Bake sheet pan nachos in a preheated 400°F oven for 4 to 6 minutes. This recipe cooks up quickly! Keep a close eye on it so it doesn’t burn.
Add Nacho Toppings
The possibilities for these cheesy nachos are endless! Throw on your favorite fresh toppings and go to town.
- Pickled Jalapeños or Pickled Red Onions
- Guacamole
- Pico de Gallo (check here for How to Dice a Tomato)
- Homemade Salsa, like Roasted Salsa, Fresh Tomato Salsa, or Tomatillo Salsa
- Sour Cream
- Fresh Cilantro
- Black Olives
If you’ve got a little extra time, try out these Crockpot Chicken Nachos next!
FAQs
Shredded cheddar or a Mexican blend are great options because they melt beautifully. For extra gooeyness, you can mix in some Monterey Jack or pepper Jack for a bit of spice.
Use a single layer of tortilla chips and go easy on the wet toppings like salsa or guacamole until just before serving. Baking them on a wire rack-lined sheet pan can also help keep the chips crisp.
Definitely! Simply skip the taco meat and load up on refried beans, black beans, corn, and your favorite veggies like diced bell peppers or onions.
Reheat in the oven at 375°F for 5-7 minutes to restore the crispiness. Avoid the microwave, as it can make the chips soggy.
It’s best to assemble and bake them fresh, but you can prep the taco meat and toppings in advance to save time. Assemble and bake just before serving for the best results.
Thick, sturdy tortilla chips work best to hold up under all the toppings without breaking or getting soggy.
Other Sheet Pan Meals
Sheet pan meals are the best! They’re super healthy and even easier to clean up.
- Sheet Pan Pesto Salmon and Asparagus
- Sheet Pan Chicken and Veggies
- Sheet Pan Caprese Chicken
- Sheet Pan Breakfast Potato Hash
- Sheet Pan Chicken Fajitas
- Sheet Pan Thai Peanut Chicken
More Easy Game Day Recipes
Try one of these other simple appetizers for your next get together:
Cilantro Lime Chicken Wings
1 hr 30 mins
Crockpot Buffalo Chicken Dip
1 hr 40 mins
Crockpot Grape Jelly Meatballs
4 hrs 5 mins
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Easy Loaded Sheet Pan Nachos
email this recipe!
Ingredients
- 1 tablespoon olive oil
- 1 small sweet onion finely diced
- 2 garlic cloves finely minced
- 1 pound 85/15 ground beef
- 2 tablespoons taco seasoning
- ¾ teaspoon salt divided
- 1 (10-ounce) bag tortilla chips
- 1 (15.25-ounce) can corn drained
- 1 (15.5-ounce) can black beans drained and rinsed
- 2 cups shredded Monterey Jack cheese
Optional Toppings:
- Fresh cilantro finely chopped
- Sour cream or Mexican Crema
- Diced tomatoes or pico de gallo
- Fresh or quick-pickled jalapeños
Instructions
- Preheat the oven to 400°F.
- Heat the olive oil in a large skillet over medium. Add the onion and cook for 3-4 minutes, or until translucent. Stir in the garlic and continue cooking for 30 seconds, or until fragrant.1 tablespoon olive oil, 1 small sweet onion, 2 garlic cloves
- Add the ground beef and cook, breaking apart, for 7-8 minutes, or until no longer pink. Stir in the taco seasoning and ½ teaspoon salt. Reduce the heat to low and continue cooking for 2-3 minutes, or until most of the liquid has evaporated off.1 pound 85/15 ground beef, 2 tablespoons taco seasoning
- Line a large baking sheet with parchment paper. Arrange the tortilla chips in a single layer on the prepared baking sheet. Evenly distribute the cooked ground beef, corn, and black beans over the chips. Sprinkle the shredded Monterey Jack cheese and ¼ teaspoon of remaining salt on top.1 (10-ounce) bag tortilla chips, 1 (15.25-ounce) can corn, 1 (15.5-ounce) can black beans, 2 cups shredded Monterey Jack cheese
- Bake 4-6 minutes, or until the cheese is fully melted. Remove from the oven and top with fresh cilantro, sour cream or Mexican crema, diced tomatoes or pico de gallo, and fresh or quick-pickled jalapeños, if desired.Fresh cilantro, Sour cream, Diced tomatoes, Fresh or quick-pickled jalapeños
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Notes
- Use Sturdy Chips: Opt for thick, sturdy tortilla chips to prevent them from breaking under the weight of the toppings. Look for brands labeled as “restaurant-style” for the best results.
- Single Layer Trick: Spread the tortilla chips in a single layer to ensure every chip gets evenly coated with toppings and stays crispy.
- Customizable Toppings: Feel free to get creative! Add diced bell peppers, pickled jalapeños, fresh cilantro, or even drizzle on some queso for an extra cheesy twist.
- Make Ahead Components: Prep the taco meat, shred the cheese, and chop the toppings ahead of time to make assembly quick and easy.
- Prevent Sogginess: Add wet toppings like guacamole, salsa, and sour cream just before serving to keep the chips crisp.
- Reheating Tips: If you have leftovers, reheat the nachos in the oven at 375°F for 5-7 minutes to restore their crispiness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
