Why You’ll Love This Recipe
You’ll love Sheet Pan Nachos because they’re quick, customizable, and absolutely loaded with flavor. They can be made with whatever you have on hand—beef, chicken, or beans—and everyone can add their own favorite toppings. Plus, they’re baked in one pan, making cleanup a breeze and ensuring every chip is perfectly cheesy and delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Tortilla chips
- Ground beef, chicken, or turkey
- Olive oil
- Onion, finely chopped
- Garlic, minced
- Taco seasoning
- Black beans (optional)
- Shredded cheddar or Mexican blend cheese
- Jalapeño slices (optional)
- Diced tomatoes
- Black olives, sliced
- Green onions, chopped
- Sour cream, for topping
- Salsa or pico de gallo
- Fresh cilantro, chopped
Directions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil.
- In a skillet over medium heat, heat olive oil. Add onion and cook until softened.
- Add garlic and cook for 30 seconds. Stir in ground meat and cook until browned, breaking it apart as it cooks. Drain excess fat.
- Mix in taco seasoning and a splash of water; simmer for 2–3 minutes.
- Spread tortilla chips evenly over the prepared sheet pan.
- Spoon the seasoned meat and beans evenly over the chips.
- Sprinkle generously with shredded cheese and add jalapeño slices if desired.
- Bake for 8–10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and top with diced tomatoes, olives, green onions, and cilantro.
- Serve immediately with sour cream, salsa, or guacamole.
Servings and timing
This recipe serves 6 people. Preparation takes about 10 minutes, and baking takes 10 minutes, for a total of 20 minutes.
Variations
- Chicken Nachos: Use shredded cooked chicken tossed in taco seasoning.
- Vegetarian Option: Skip the meat and use black beans, corn, and peppers.
- Loaded BBQ Nachos: Use BBQ sauce instead of taco seasoning and add pulled pork.
- Breakfast Nachos: Top with scrambled eggs, bacon, and cheese.
- Extra Spicy: Add sliced jalapeños, hot sauce, or spicy salsa.
Storage/Reheating
Nachos are best enjoyed fresh, but you can store leftovers in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for about 5–7 minutes until the cheese melts again. Avoid microwaving, as it can make the chips soggy.
FAQs
Can I make these nachos ahead of time?
It’s best to assemble and bake them right before serving so the chips stay crisp.
What kind of chips work best?
Thick, sturdy tortilla chips hold up best under the toppings.
Can I use pre-cooked meat?
Yes, leftover taco meat, rotisserie chicken, or pulled pork work great.
How do I make them vegetarian?
Use black beans, corn, and sautéed vegetables instead of meat.
Can I use different cheeses?
Yes, Monterey Jack, pepper jack, or queso fresco all melt beautifully.
How can I keep the nachos from getting soggy?
Bake the chips for a few minutes before adding toppings to keep them crisp.
What toppings go best on nachos?
Try sour cream, salsa, guacamole, jalapeños, black olives, tomatoes, and cilantro.
Can I double this recipe?
Yes, just use two sheet pans and bake them side by side.
Can I make them in the air fryer?
Yes, assemble smaller batches and air fry at 375°F (190°C) for 4–5 minutes.
What can I serve with Sheet Pan Nachos?
They pair perfectly with Mexican rice, refried beans, or a fresh salad.
Conclusion
Sheet Pan Nachos are a fun, easy, and flavor-packed dish that’s perfect for sharing. Loaded with melty cheese, savory toppings, and a satisfying crunch, they’re ideal for parties, family dinners, or a quick weeknight meal. With endless topping options, every batch can be customized to your taste—guaranteeing everyone comes back for seconds.
PrintSheet Pan Nachos
Sheet Pan Nachos are a quick, cheesy, and customizable appetizer or meal made with layers of tortilla chips, seasoned meat, melted cheese, and fresh toppings—all baked together on one pan for easy prep and cleanup.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-American
- Diet: Halal
Ingredients
- 1 large bag tortilla chips
- 1 lb ground beef, chicken, or turkey
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp taco seasoning
- 1/2 cup black beans (optional)
- 2 cups shredded cheddar or Mexican blend cheese
- 1/4 cup jalapeño slices (optional)
- 1 cup diced tomatoes
- 1/4 cup sliced black olives
- 2 green onions, chopped
- 1/4 cup sour cream (for topping)
- 1/2 cup salsa or pico de gallo
- 2 tbsp fresh cilantro, chopped
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil.
- In a skillet over medium heat, heat olive oil. Add onion and cook until softened.
- Add garlic and cook for 30 seconds, then add the ground meat. Cook until browned, breaking it apart as it cooks. Drain excess fat.
- Stir in taco seasoning and a splash of water. Simmer for 2–3 minutes until well combined.
- Spread tortilla chips evenly over the prepared sheet pan.
- Spoon the seasoned meat and beans evenly over the chips.
- Sprinkle generously with shredded cheese and add jalapeño slices if desired.
- Bake for 8–10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and top with diced tomatoes, olives, green onions, and cilantro.
- Serve immediately with sour cream, salsa, or guacamole on the side.
Notes
- Use thick, sturdy tortilla chips so they don’t get soggy.
- Pre-bake chips for 3 minutes before adding toppings to keep them crisp.
- Make it vegetarian by using black beans and corn instead of meat.
- Best served fresh—avoid microwaving leftovers as chips may soften.
- For a spicier version, add hot sauce or extra jalapeños.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
