These sheet pan nachos are an easy and fun appetizer or dinner. They're loaded with beef, cheese, and all the best nacho toppings! Plus they're quick to make: you can have them ready in less than 30 minutes and serve them straight from the pan.
Here's what you'll need to make this recipe. The full recipe card and ingredient list can be found at the bottom of the page.
- Ground beef
- Olive oil
- Packet of taco seasoning
- Tortilla chips
- Black beans
- Mexican cheese (or cheddar cheese)
- Black olives
- Red onion
- Sour cream
Step 1: Preheat the Oven
Preheat the oven to 400°F. Prepare a baking sheet (11 x 15” or similar) by lining it with foil or parchment paper.
Step 2: Cook the Beef
Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and crumble the beef, 5 - 7 minutes, until cooked through. Drain excess grease.
Step 3: Add Taco Seasoning
Add the taco seasoning and the recommended amount of water called for on the packet (most say ⅓ cup). Continue cooking until all of the liquid is gone. Remove from heat.
Step 4: Make Nachos
Add chips to the baking sheet then top with beef, beans, corn and cheese.
Step 5: Bake
Bake for 5 - 6 minutes, until the cheese is melted.
Step 6: Add Toppings
Add the nacho toppings of olives, red onion, tomato, jalapeños and cilantro. Optionally, top with sour cream or make a lime crema by mixing 3 tablespoons of sour cream with 2 teaspoons of lime juice and then drizzling it over the nachos.
Serve the nachos straight from the pan while they're still warm.
This recipe is incredibly versatile! You can customize it by adding your favorite toppings and leaving out any that you don't care for. Here's a few simple swaps and ideas for additions:
- Beef: ground turkey, chicken, or shredded chicken can be substituted. Or leave out the meat to make these nachos vegetarian.
- Tortilla chips: the recipe calls for white tortilla chips but you can substitute these for yellow or blue. Thicker chips work best (to scoop up the toppings).
- Cheese: Mexican cheese, cheddar cheese, or Monterey Jack cheese are all tasty on these nachos. You can also use a mix of these cheeses.
- Olives: canned black sliced olives work best.
- Tomatoes: any type of tomato can be used! A Roma tomato is recommended, but you could also use small cherry/grape tomatoes (use about 1 cup, halved) or any variety of large tomato.
- Jalapeños: these can be fresh or pickled.
- Lime crema: this is optional but tasty to add! Make it by mixing 3 tablespoons sour cream 2 teaspoons of lime juice and then drizzle it over your nachos before serving.
Frequently Asked Questions
Be sure to add a layer of aluminum foil or parchment paper to the bottom of your baking sheet before assembling the nachos. This will make clean up easy and prevent the nachos from sticking.
The nachos can come out of the oven as soon as the cheese is fully melted. Some of the chips around the outside of the pan may also be lightly browned. This usually takes about 5 minutes, depending on the size of shredded cheese.
This recipe has a mild spice level (the only spice comes from the taco seasoning on the beef); but if you add jalapeños as a topping then you'll have some very spicy bites.
As soon as your nachos are in the oven, keep a close eye on them so that they don't overcook. The nachos are done as soon as all the cheese has melted, which can happen quickly (5 minutes or a little less) if you've used a thin/fine shredded cheese.Print