Make enough to feed a crowd with these quick, easy and CHEESY Loaded Sheet Pan Nachos! Tortilla chips are loaded with seasoned taco meat, refried beans, melty cheese and your favorite nacho toppings for an easy weeknight dinner the whole family will love.
Easy Sheet Pan Nachos Recipe
There’s no need to get a soggy mess from just warming nachos up in the microwave. Baking sheet pan nachos in the oven gets them oh so crispy and perfect.
These 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 recipe is perfect for a quick weeknight dinner for the family, or an appetizer for your next game day, Super Bowl, or holiday party.
Looking for more gameday ideas? Try some of these Healthy Super Bowl Recipes.
Table of Contents
Ingredients
- Ground beef. Go for a leaner option, 90/10 is perfect. Much fattier and the nachos will be super greasy, and less fatty lean ground beef and you will sacrifice flavor. You can sub ground turkey for a leaner option.
- 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 Monterrey Jack is the best cheese as it adds delicious flavor without being overpowering, but 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.
- 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
Please see the recipe card below for more detailed ingredient amounts.
1. Cook Ground Beef
Heat a large skillet on the stovetop with olive oil. Add the onions to the pan. Sauté for 3 to 4 minutes over medium or medium-high heat. 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.
2. Mix in Taco 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 also makes the beef mixture more tender.
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.
3. 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.
4. Bake in Oven
Bake sheet pan nachos in a preheated 400℉ oven for 4 to 6 minutes.
This recipe cooks up quickly! Keep a close eye so it doesn’t burn.
5. 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!
How do you make nachos not soggy?
Avoid soggy nachos by choosing crispy tortilla chips that are fresh. Thicker chips also work better. If using beans or corn, be sure to thoroughly drain them so there is no extra moisture. Choose a lower-fat ground meat so the drippings don’t add excess fat and turn the nachos soggy.
FAQs
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!
Other Sheet Pan Meals
Sheet pan meals are the best! They’re super healthy and even easier to clean up.
- 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:
- Roasted Red Pepper Hummus
- Air Fryer Zucchini Chips
- Shrimp Ceviche with Avocado
- Crockpot Buffalo Chicken Dip
- 5-Minute Smoked Salmon Dip
- Pigs in a Blanket
- Grape Jelly Meatballs
- Check out these other Super Bowl Recipes
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Easy Loaded Sheet Pan Nachos
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Ingredients
- 1 tablespoon olive oil
- 1 small sweet onion finely diced
- 2 cloves garlic finely minced
- 1 pound 85/15 ground beef
- 2 tablespoons taco seasoning
- 3⁄4 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 heat. 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 cloves garlic
- 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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Video
Notes
- Prep-Ahead: Cook the beef mixture and store in the fridge until you are ready to make the nachos.
- Storage: While leftover nachos 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. Freezing is not recommended as everything will freeze together in a big lump and not thaw correctly. To reheat, pop this nacho recipe back in the oven at 300℉ for a few minutes. You can also warm them up in the air fryer or toaster oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
