Sheet Pan Nachos

Oven-Baked Sheet Pan Nachos have layers of tortilla chips, cheese, and ground beef and are loaded with your favorite nacho toppings! Whether for an easy weeknight dinner or your Super Bowl party, this easy appetizer is sure to feed a crowd!

Want to save this recipe?

Enter your email below and we’ll send the recipe straight to your inbox (and more recipes sent daily!)

Email Address *

Save

Sheet- Pan Nacho Recipe

Sheet Pan Nachos are one of our go-to easy meals—perfect for a quick dinner or game day snack. Everything bakes on one pan, so cleanup is a breeze, and you can feed a crowd without a ton of effort. Pair them with our Rotel Dip for the ultimate party spread!

We love making this recipe on Friday nights or during weekend tailgates—it’s simple, satisfying, and always a hit.

Ingredients

• 1 Pound Ground Beef – we sometimes substitute ground turkey or ground chicken. You can also make it vegetarian by using no meat or meatless crumbles.
• 1 Package Taco Seasoning
• 1 13-ounce bag tortilla chips
• 1/2 Cup Water
• Fresh Tomatoes
• 1/2 Cup Red Onion
• Fresh Cilantro
• 2 cups shredded cheese – I usually go with a Mexican cheese blend, which typically includes cheddar, Monterey Jack, Asadero, and Queso or some combination of these cheeses.
• Jalapenos
• Black Olives
• Sour cream
• Serve with our homemade salsa and guacamole

How to Make Sheet Pan Nachos

1. Cook the ground beef on medium heat until browned and drain the fat thoroughly.
2. Return the beef to the pan to heat and add the taco seasoning and water. Bring to a simmer.
3. In a sheet pan with sides, layer chips, beef mixture, and cheese.
4. Broil on HIGH for a minute or until cheese is melted.
5. Top with the tomatoes, onion, and cilantro, jalapeno, black olives, and sour cream before serving. Feel free to add all of your favorite toppings!

Optional Topping

• Jalapenos
• Black Beans
• Corn
• Corn Salsa
• Avocado
• Anything that you love on nachos!

Storage Instructions

• Nachos are best enjoyed fresh, but if you have leftovers, let them cool completely and store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place them on a baking sheet in the oven at 350°F for about 10 minutes to crisp them back up. Avoid the microwave if you want to keep the chips from getting soggy.
• For best results, store toppings like sour cream, guacamole, and salsa separately and add them after reheating.

More Nachos Recipes

4.88 from 50 votes

Easy Sheet Pan Nachos

Author — Jennifer Fishkind

Serves — 8

Oven-Baked Sheet Pan Nachos have layers of tortilla chips, cheese, and ground beef and are loaded with your favorite nacho toppings!

PrintRatePin Save Saved

Prep Time 7 minutes mins

Cook Time 8 minutes mins

Total Time 15 minutes mins

Ingredients

 

• ▢ 1 Pound Ground Beef
• ▢ 1 Package Taco Seasoning
• ▢ 1 13-ounce Bag Tortilla Chips
• ▢ ½ Cup Water
• ▢ Fresh Tomatoes
• ▢ ½ Cup Red Onion
• ▢ Fresh Cilantro
• ▢ 2 cups Shredded Cheese
• ▢ Jalapenos
• ▢ Black Olives
• ▢ Sour Cream

Instructions

 

• Cook ground beef on medium heat until browned. Drain if needed.
• Return pan to heat and add the taco seasoning and water. Bring to a Simmer.
• In a sheet pan with sides, layer chips, beef mixture, and cheese.
• Broil on HIGH for a minute or until cheese is melty.
• Top with the tomatoes, onion, and cilantro, jalapeno, black olives, and sour cream before serving.

Jenn’s Notes

Storage:

• Let nachos cool completely before storing
• Store in an airtight container in the fridge for up to 2 days
• Reheat in a 350°F oven for about 10 minutes to keep chips crisp
• Store toppings like sour cream, guacamole, and salsa separately
• Add toppings after reheating for best texture and flavor

Nutrition Info

Calories: 204kcal | Carbohydrates: 4g | Protein: 19g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 567mg | Potassium: 238mg | Fiber: 1g | Sugar: 1g | Vitamin A: 693IU | Vitamin C: 3mg | Calcium: 211mg | Iron: 2mg

Tried This Recipe?

Mention @princesspinkygirl Or Tag #Princesspinkygirl