Sheet Pan Nachos

Why You’ll Love This Recipe

Sheet Pan Nachos are the ultimate crowd-pleaser—crispy tortilla chips loaded with melty cheese, seasoned meat, and your favorite toppings all baked to perfection on one pan. Perfect for game day, parties, or a quick dinner, these nachos are customizable, easy to make, and guaranteed to disappear fast.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

tortilla chipsground beef or ground turkeytaco seasoningwatershredded cheddar or Mexican blend cheeseblack beans (drained and rinsed)jalapeños (sliced)tomatoes (diced)red onion (chopped)black olives (sliced)sour creamguacamoleshredded lettucefresh cilantro (optional)

directions

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil for easy cleanup.

In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat.

Add taco seasoning and water according to package instructions, then simmer until thickened.

Spread tortilla chips in an even layer over the sheet pan.

Sprinkle cooked meat evenly over the chips, followed by black beans, jalapeños, and shredded cheese.

Bake in the oven for 8–10 minutes or until the cheese is melted and bubbly.

Remove from oven and immediately top with diced tomatoes, red onions, black olives, shredded lettuce, sour cream, guacamole, and fresh cilantro.

Serve immediately while hot and crispy.

Servings and timing

Serves 4–6 people
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

Variations

Swap beef for shredded chicken, pulled pork, or plant-based crumbles.

Use blue corn chips for a colorful twist.

Add corn, pickled onions, or cotija cheese for extra flavor.

Make it spicy with chipotle mayo or hot sauce drizzled on top.

Try breakfast nachos with scrambled eggs and breakfast sausage.

storage/reheating

Store leftover nachos in an airtight container in the fridge for up to 2 days.
To reheat, spread them on a baking sheet and warm in a 350°F (175°C) oven for 10 minutes to re-crisp the chips.
Avoid microwaving, as the chips may become soggy.

FAQs

Can I make these vegetarian?

Yes, just skip the meat and load up on beans, veggies, and cheese.

What chips work best?

Thick, sturdy tortilla chips hold up best under the toppings and baking.

Can I make them in advance?

Prep all your ingredients ahead, but assemble and bake just before serving for best results.

How do I keep the nachos from getting soggy?

Layer the chips first, then meat and cheese—avoid wet toppings until after baking.

Can I use store-bought taco seasoning?

Absolutely, or make your own blend with chili powder, cumin, paprika, garlic powder, and oregano.

Can I add queso?

Yes! Drizzle warm queso over the nachos after baking for an extra cheesy treat.

Are these gluten-free?

They can be if you use gluten-free tortilla chips and seasoning.

Can I bake in smaller batches?

Yes, divide into two pans or bake in a toaster oven for smaller portions.

What cheese melts best?

Mexican blend, cheddar, or Monterey Jack all melt beautifully.

Can I make these vegan?

Yes, use plant-based cheese, meat alternatives, and dairy-free sour cream.

Conclusion

Sheet Pan Nachos are a fast, fun, and flavorful way to feed a hungry crowd with minimal fuss and maximum flavor. Whether you’re making them for a party or a weeknight treat, they’re endlessly adaptable and always a hit. Try them your way—you can’t go wrong!

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