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Easy sheet pan nachos loaded with melty cheese, seasoned ground beef, black beans, corn, and your favorite toppings — ready in just 25 minutes! Perfect for game day or a quick family dinner.
These sheet pan nachos happen at my house at least once a week — whether I plan it or not. My family is hooked, and honestly, they’re way too easy to resist.
Crispy tortilla chips, melty cheese, seasoned beef, beans, and corn — every bite is loaded, so you get that perfect cheese pull every time.
Since they’re made in one big pan, they’re perfect for sharing and make a great party snack, easy appetizer, or a lazy weeknight dinner.
Pick the Right Tortilla Chips
One of the most important ingredients in nachos is the tortilla chips. Since you’ll be loading every inch of the sheet pan with chips and toppings, pick a thick and sturdy tortilla chip and avoid thin and “restaurant-style” chips if possible so they don’t break and get soggy.
You can also make your own chips! Try my homemade tortilla chips, baked tortilla chips, or air fryer tortilla chips.
Embrace the Cheese
Nachos are all about having the right cheese-to-tortilla chip ratio, so don’t be afraid to pile on the cheese! The more, the better.
Any shredded melty cheese works. I used a bag of shredded Mexican-blend cheese, but Monterey Jack, mozzarella, cheddar, or pepper jack will work.
Layering is Key for Great Sheet Pan Nachos
The secret to great sheet pan nachos? Even layering — so every chip gets a little bit of everything!
This recipe uses two layers of tortilla chips, cheese, seasoned beef, black beans, and corn.
Once everything is layered, bake everything until the cheese has melted (about 4-6 minutes at 400ºF), then remove it from the oven and top with a few more nacho toppings before servings.
The Best Toppings
I love loading my sheet pan nachos with diced tomatoes, pickled jalapeños, sour cream, red onions, and cilantro. They’re the ingredients that I always have on hand, and they work perfectly to bring everything together!
However, there are so many toppings that you could put on these nachos, so get creative and have some fun with it! Here are a few suggestions for inspiration:
More Tips & Notes
- Use a different meat. Instead of ground beef, use ground turkey, ground chicken (or shredded chicken), homemade chorizo, or pork instead.
- Make it vegetarian. Replace the beef with plant-based meat crumbles or soy chorizo. You could also omit the beef altogether and double the amount of black beans.
- How to store leftovers: If you happen to have any leftovers, you can store them in an airtight container in the fridge or on the same sheet pan covered with foil. Just be sure to remove any toppings beforehand so the chips don’t get super soggy.
- How to reheat leftovers: Reheat them in the oven the same way you baked them – about 6 minutes at 400ºF or until they’re heated through and the cheese is melty again. Then top with fresh toppings.
More Crowd Favorites
Did you make this sheet pan nachos recipe? Be sure to leave a rating and a comment below! I love hearing about your experience, and it also helps others.
Sheet Pan Nachos
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (or ground chicken, turkey, or plant-based protein)
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon dried oregano
- 10 ounces tortilla chips, divided
- 4 cups Mexican-blend shredded cheese, divided
- 1 cup cooked black beans, divided
- 1 cup cooked yellow corn, divided
Optional Toppings
- diced roma tomatoes
- pickled jalapeños
- sour cream or Mexican crema
- diced red onions
- chopped cilantro
Instructions
- Preheat oven to 400ºF. Line a large baking sheet with parchment paper and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the ground beef, tomato paste, chili powder, ground cumin, salt, garlic powder, onion powder, paprika, and dried oregano.
- Use a wooden spoon to break up the meat into smaller chunks. Cook, stirring occasionally, for 6-8 minutes, until beef is browned.
- Layer ½ of the tortilla chips on the prepared baking sheet with ½ of the ground beef, ½ of the shredded cheese, ½ of the black beans, and ½ of the yellow corn.
- Repeat to create a top layer with the remaining ingredients.
- Bake in the oven for 4-6 minutes, until the cheese has just melted.
- Top with desired toppings like tomatoes, pickled jalapeños, sour cream, red onions, cilantro, and avocado. Serve immediately.
Notes
- Make it vegetarian: Replace the beef with plant-based meat crumbles or soy chorizo. You could also double the amount of black beans.
- Tortilla chips: Use a thick and sturdy tortilla chip and avoid thin and “restaurant-style” chips if possible so they don’t break and get soggy.
- Shredded cheese: Any shredded melty cheese works. I used a Mexican-blend cheese, but Monterey Jack, mozzarella, cheddar, or pepper jack are great.
- Storing leftovers: Store in an airtight container in the fridge or on the same sheet pan covered with foil. Just be sure to remove any toppings beforehand so the chips don’t get super soggy.
- Reheating leftovers: Reheat in the oven the same way you baked them – about 6 minutes at 400ºF or until they’re heated through and the cheese is melty again. Then top with fresh toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in November 2021 and has been updated with new photos and more helpful tips.
SUPER DUPER NACHOS
AMAZING MEXICAN RECIPE
I AM A ONLINE FOOD EXPECTOR AND THIS IS THE BEST THING I HAVE EVER TRIED IN THE WORLD. WELL DONE 80000 STARS
amazing wow
Made these nachos for Super Bowl tonight. Used fresh mango pico to top them…fabulous!
It was a good quick meal but I used pinto beans instead of black beans and no corn it came out really good
If only using black beans, do I add the same seasonings to them as for the ground beef? Hominy instead of corn?
Hi Lynn! Yes that would be fine!
I can’t wait to try these! Is there a brand of tortilla chips you recommend? I’m afraid the wrong choice (going by sight instead of knowledge) would be disastrous – we’d end up wearing a lot of our meal.
Hi Brenda! Siete foods have great tortilla chips! Any Cantina style tortilla chips are great since they’re a little bit thicker and can hold the toppings better.
I love your Mexican inspired recipes. We go to Japan for a month every year (except now 🙁 ) and love all the excellent food there except Mexican. It is not available much and we always hit Mexican restaurants as soon as we get home.
Thank you, Rinshin!
If using ground beef, do I omit the olive oil & drain after cooking?
Hi Daisy! Yes, that would help prevent it from being too greasy.