Sheet Pan Nachos

5 from 12 votes

Sheet pan nachos loaded with melty cheese, seasoned ground beef, black beans, corn, and your favorite toppings — ready in just 25 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: Mexican

Diet: Gluten Free

Servings: servings

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.

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.