Classic Sheet Pan Beef Nachos (Printable)

Crispy tortilla chips layered with spiced beef, cheeses, and fresh Tex-Mex toppings for a tasty crowd favorite.

# What You Need:

→ Beef

01 - 1 lb ground beef
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 1 packet (1 oz) taco seasoning
06 - 1/4 cup water

→ Chips & Cheese

07 - 12 oz sturdy tortilla chips
08 - 2 cups shredded cheddar cheese
09 - 1 cup shredded Monterey Jack cheese

→ Toppings

10 - 1 cup cherry tomatoes, diced
11 - 1 medium jalapeño, thinly sliced (optional)
12 - 1/2 cup sliced black olives
13 - 1/2 cup canned corn, drained
14 - 1/4 cup chopped fresh cilantro
15 - 1/2 cup sour cream
16 - 1 large ripe avocado, diced or sliced
17 - 1/4 cup chopped red onion
18 - Lime wedges, for serving

# How to Make It:

01 - Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper or foil.
02 - Heat olive oil in a skillet over medium heat. Sauté diced onion until translucent, about 2 minutes, then add minced garlic and cook for 30 seconds.
03 - Add ground beef to the skillet, breaking it up with a spatula. Cook until browned, approximately 5 to 6 minutes. Drain excess fat if necessary. Stir in taco seasoning and water, then simmer for 2 to 3 minutes until thickened. Remove from heat.
04 - Arrange tortilla chips evenly on the prepared baking sheet. Spread the seasoned beef mixture over the chips.
05 - Generously sprinkle shredded cheddar and Monterey Jack cheeses over the beef and chips.
06 - Bake in the preheated oven for 8 to 10 minutes until the cheese is melted and bubbly.
07 - Remove from oven and immediately top with cherry tomatoes, jalapeños, black olives, corn, red onion, and cilantro.
08 - Dollop sour cream and arrange avocado slices on top. Serve hot with lime wedges on the side.

# Expert Tips:

01 -
  • Everything cooks on one pan, so theres barely any cleanup and you can actually enjoy your own party.
  • You control every layer, which means extra cheese where you want it and no sad bare chips at the edges.
  • It tastes like restaurant nachos but costs a fraction and feeds a crowd without breaking a sweat.
02 -
  • Use thick tortilla chips or the bottom layer will turn into cheesy mush under all that weight and heat.
  • Drain the beef well after browning or the nachos will be greasy instead of crispy.
  • Add sour cream and avocado after baking, never before, or they will melt into oblivion.
03 -
  • Sprinkle a little cheese directly on the pan before adding chips so the bottom layer gets cheesy too.
  • Use a mix of cheddar and Monterey Jack for the perfect balance of sharp flavor and smooth melt.
  • Let the beef cool slightly before layering it on the chips or the cheese will start melting unevenly before it even hits the oven.
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