Ultimate Nachos (Sheet Pan Nachos)

Name: Ultimate Nachos (Sheet Pan Nachos)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound ground beef; 2 tablespoons taco seasoning (make your own or use 1 package); 1/2 cup water; 1 bag tortilla chips (11-12oz - enough to fill a baking sheet); 1 cup cheddar cheese (shredded); 1 cup Monterey Jack cheese (shredded); 15 ounces can black beans (drained and rinsed); 1 cup tomatoes (diced); 1/2 cup black olives (sliced); 1/4 cup jalapeños (sliced (adjust to your spice preference)); 1/4 cup green onions (chopped); 1/2 cup sour cream; 1/4 cup fresh cilantro (chopped); Guacamole or diced avocados (optional)

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These Ultimate Nachos are just the thing for game night, movie marathons, or any time a snack-for-dinner situation is calling your (and my) name.

Crispy tortilla chips get loaded up with taco-seasoned meat, beans, melty cheese, tomatoes, and all your favorite toppings.

Love shareable snacks? Try Mini Taco Bites, Pulled Pork Nachos, Loaded Fries, or Chicken Quesadillas and if you have steak lovers in the crowd, my Steak Bites with Cowboy Butter will impress – juicy steak bites tossed in savory cowboy butter are always a crowd favorite.

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

baked nachos with sour cream, onions and avocado added.

We love nachos! They are a game day snack, or for any time I have a ton of people over. It’s a fantastic savory appetizer that is easy to pull together for holidays like Cinco de Mayo or 4th July. I love my Irish Nachos, but we love Mexican style ones like these just as much.

This is a great recipe to prep ahead, you can cook your ground beef, prep the fresh toppings and make nachos quickly when your guests arrive. When you are ready to serve, they will only take a few minutes in the oven.

Because these are sheet pan nachos, you can make a lot, or you can make a little – just choose your sheet pan size and serve it right out of the oven.

Layer to make the perfect nachos

You can opt to keep it simple, or level up and layer your nachos – meaning every bite is covered with toppings. Make one layer with meat and gooey cheese, and then add more chips and repeat. Add the toppings and you are good to go!

Serve family style, or if you feel like being civilized, you can use a spatula to transfer servings to individual plates.

Change it up!

Instead of ground beef, you can use ground turkey or ground chicken.
For a vegetarian option use seasoned black beans or crumbled tofu.

Why you’ll love this

Adaptable. If you aren’t into heat, leave out the jalapeno. Change the meat up and do ground turkey or pork. Use leftover carnitas or carne or pollo asada.
Affordable. Nothing is very expensive here, and you can use whatever you have on hand.
Easy to make. No need for a culinary degree! Just lay out the tortilla chips, add everything on top and bake. Ta da!
Great for crowds or at home with family.

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Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

How to customize your Nachos

Customize your ultimate nachos with your favorite toppings like diced red bell pepper, corn kernels, diced onions, etc. Drizzle with some nacho cheese sauce or some jalapeño slices!

Serve with additional condiments such as salsa, pico de gallo, guacamole, red sauce, and some lime wedges for extra flavor and freshness.

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Key Recipe Ingredients

Note: This highlights some ingredients. Full list is in the recipe card.

Tortilla chips. Any kind you love. I use almost all of an 11-12 oz bag.
Ground beef. Go for the lean ground beef! You can use shredded chicken, pork or any other ground meat. You can omit the meat altogether and go vegetarian using just beans if you prefer.
Taco seasoning. Grab a packet, or use my homemade taco seasoning recipe. You’ll need chili powder, garlic powder, onion powder, smoked paprika, cumin, oregano and a little salt and pepper.
Shredded cheeses. I like to mix Monterey jack and cheddar cheese for nachos. Pepper jack, Colby jack or any Mexican style shredded cheese blend will work.
Nacho toppings: black beans (or you can scoop refried beans or pinto beans on), tomatoes, sliced black olives, pickled jalapeños (fresh or jarred), green onions. You can also sprinkle a little queso fresco over the top, or drizzle a little nacho cheese sauce..
Optional: sour cream, cilantro, guacamole or sliced avocado, fresh lime juice. I sometimes use a little red onion or pickled red onion if I have it on hand.

ingredients to make nachos, laid out and labeled.

How to make this recipe

This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.

Jump

Get prepped. Preheat your oven to 375°F (190°C), and pull out your sheet pan.

Cook the beef. Heat your skillet over medium heat. Add the ground meat to the skillet and stir, cooking (break up the meat as you cook) until browned. Drain excess fat. Add the taco seasoning and half a cup of water to the beef. Cook until slightly thickened.

process for making ground beef for nachos.

Lay out the tortilla chips and top. Spread tortilla chips in a single layer on a large oven-safe platter or baking sheet. Evenly distribute the seasoned meat over the chips. Sprinkle the shredded cheddar and Monterey Jack cheese over the meat. Scatter the black beans, diced tomatoes, black olives, and jalapeños on top.

Bake. Place the nachos in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly, and the top is browned and slightly crispy.

Add more toppings. Remove from the oven. Add dollops of sour cream and sprinkle chopped cilantro and chopped green onions over the top.

Serve. Add dollops of guacamole or diced avocados if desired. Loaded nachos are best enjoyed immediately while the cheese is gooey and everything is fresh.

Kylee’s Notes

Adjust the spice level by adding more or fewer jalapeños.

Keep an eye on the nachos while they are baking to prevent burning. If the edges of the tortilla chips start to brown too quickly and the cheese is not melted yet, you can cover them loosely with foil.

The nachos are best served immediately after baking. This way the chips are crispy and you have melted cheese

FAQs

Can I make the nachos ahead of time?

It’s better to serve them right away so you don’t end up with soggy nachos. However you can prepare ahead of time some components of the recipe such as chopping the toppings and preparing the taco meat. When ready to eat assemble the nachos and bake as directed and add the toppings right before serving.

What are the best chips for nachos?

Look for thick, restaurant-style tortilla chips. They need to be sturdy enough to hold up under the weight of the toppings without getting soggy quickly.

What kind of cheese should I use?

A blend of cheeses works best. Cheddar for its sharpness and a good melt, and Monterey Jack for its creamy meltability. For more flavor, consider adding some Pepper Jack or Queso Quesadilla.

What are some vegetarian options for nachos?

Black beans, pinto beans, or refried beans make excellent protein substitutes. You can also add sautéed vegetables like bell peppers, onions, and mushrooms.

Are nacho gluten-free?

Yes, most corn tortilla chips are naturally gluten-free, making them a great option for those with gluten sensitivities. However, it’s important to check the packaging to ensure they were made in a gluten-free facility to avoid cross-contamination if you’re highly sensitive or celiac.

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About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee