Easy Sheet-Pan Nachos (Print View)

A fast Tex-Mex favorite featuring crispy chips, seasoned beef, melted cheese, and fresh colorful toppings.

# What You'll Need:

→ Protein

01 - 8.8 oz ground beef (or ground turkey or plant-based mince)

→ Spices

02 - 1 tsp chili powder
03 - 0.5 tsp ground cumin
04 - 0.5 tsp smoked paprika
05 - 0.5 tsp garlic powder
06 - 0.5 tsp onion powder
07 - 0.25 tsp salt
08 - 0.25 tsp black pepper

→ Base

09 - 7 oz tortilla chips (about 1 large bag)

→ Cheese

10 - 2 cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese

→ Toppings

12 - 1 medium tomato, diced
13 - 0.5 small red onion, finely chopped
14 - 1 small jalapeño, thinly sliced (optional)
15 - 0.25 cup canned black beans, drained and rinsed
16 - 0.25 cup canned sweet corn, drained
17 - 2 tbsp sliced black olives (optional)
18 - 2 tbsp chopped fresh cilantro

→ To Serve

19 - Sour cream, salsa, and guacamole

# How To Make It:

01 - Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - In a skillet over medium-high heat, brown ground beef for 5 to 6 minutes, breaking it up with a spoon. Drain excess fat as needed.
03 - Mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper into the cooked beef. Cook for 1 more minute, then remove from heat.
04 - Spread tortilla chips evenly on prepared baking sheet. Evenly distribute the seasoned beef over the chips, then sprinkle black beans and corn on top.
05 - Scatter shredded cheddar and Monterey Jack cheese evenly over the layered ingredients.
06 - Bake in preheated oven for 8 to 10 minutes until cheese is melted and bubbling.
07 - Remove from oven and immediately garnish with diced tomato, red onion, jalapeño, black olives, and cilantro.
08 - Serve hot with sour cream, salsa, and guacamole on the side.

# Expert Insights:

01 -
  • Everything cooks on a single tray, which means minimal cleanup and maximum time spent with your guests instead of at the sink.
  • The cheese melts into every crevice while the chips stay just crispy enough, and that contrast is genuinely addictive.
  • You can customize it endlessly—swap proteins, play with toppings, crank up the heat—and it always turns out delicious.
02 -
  • Add fresh toppings after the nachos come out of the oven, not before, or they'll wilt and the cilantro will turn dark and lose its fresh bite.
  • Don't let the nachos sit more than a few minutes before serving—the chips start absorbing moisture and become chewy instead of crispy.
03 -
  • If your tortilla chips are slightly stale, they'll actually hold up better to the toppings and cheese without getting soggy—don't feel obligated to use the freshest bag.
  • Scatter the cheese in two thin layers instead of one thick layer so it melts more evenly and faster, reducing your bake time and keeping the chips crispier.
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