Sheet-Pan Nachos

Crispy, cheesy, and absolutely loaded with flavor, these sheet pan nachos are my new go-to for any casual gathering. 

Layers of ground beef, black beans, sweet corn, and black olives are nestled under a blanket of melted Mexican cheese blend.  It’s a flavor fiesta that comes together in a snap!

Top them with your favorites like fresh salsa, creamy sour cream, and a sprinkle of cilantro.

Trust me, they’ll disappear in no time! 

Why You’ll Love These Sheet Pan Nachos

Crowd-Pleaser: They’re perfect for gatherings, making them ideal for game nights, parties, or casual get-togethers. Everyone can dig in and enjoy!

Quick and Easy: This recipe is incredibly straightforward and can be prepared in under 30 minutes. It’s great for busy weeknights or last-minute entertaining.

Customizable: With a variety of optional toppings like salsa, sour cream, and jalapeños, everyone can personalize their nachos to their liking.

Minimal Cleanup: Using a single sheet pan lined with foil or parchment paper means less mess and easy cleanup.

Ingredients

• Ground Beef: The star of the show, browned to perfection with bold spices.

• Olive Oil: Just a splash to sauté the beef and bring out the flavors.

• Seasonings: I use chili powder, ground cumin, salt, and black pepper.

• Tortilla Chips: Get sturdy, restaurant-style chips that can handle all those tasty toppings.

• Black Beans: Tender, protein-packed beans add heartiness to every bite.

• Corn Kernels: Sweet pops of corn bring a touch of sweetness to your plate.

• Black Olives: They add a salty, savory twist.

• Mexican Cheese Blend: A gooey, melty mix of cheeses ties it all together.

• Optional Toppings: Try salsa, sour cream, sliced jalapeños, diced avocado, chopped cilantro, sliced green onions, and lime wedges. Make them your own!

How to Make Sheet-Pan Nachos

Wait until you get a load of how easy these nachos are!

1. Prep the oven. Preheat oven to 400°F. Line a large-rimmed baking sheet with foil or parchment paper.

2. Cook the beef. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 5-7 minutes. Drain the excess fat.

3. Season the beef. Add the chili powder, cumin, salt, and pepper to the beef. Stir to combine and cook for 1 more minute. Remove from the heat.

4. Layer the ingredients. Spread the tortilla chips in an even layer on the prepared baking sheet. Top evenly with the cooked ground beef, black beans, corn, and olives. Sprinkle the shredded cheese on top.

5. Bake the nachos. Bake for 5-7 minutes, until the cheese is melted and bubbly.

6. Add your toppings. Remove from the oven and top with desired toppings. Serve immediately and enjoy!

Tips for the Best Sheet Pan Nachos

Want the best nachos you’ve ever had? Follow these tips.

• The sturdier, the better. Use thick, sturdy tortilla chips. They need to hold up to the toppings without getting soggy.

• Go lean and mean. Choose lean ground beef (80/20 or leaner) to avoid excess grease on your nachos.

• Ditch the fat. After cooking the ground beef, drain any excess fat to prevent greasy nachos.

• Keep things nice and even. Spread the chips in an even layer on the sheet pan to ensure all chips are topped equally.

• Put in some elbow grease. Shred your own cheese for better melting and flavor compared to pre-shredded cheese.

• Don’t hesitate. Serve the nachos right away while the chips are still crisp and the cheese is melted.

How to Store

If you have leftover nachos, here’s how to store them to enjoy again.

To Store: Place leftover nachos in an air-tight container, separating layers with parchment paper to prevent sogginess. Refrigerate for up to 2 days. Keep in mind that nachos are best enjoyed fresh, so it’s better to prepare only the amount you plan to eat.

To Reheat: Spread nachos on a baking sheet and warm in a 350°F oven for 5-10 minutes, or until cheese is melted. Or, microwave in 30-second intervals, though this may result in less crispy chips.