Sheet Pan Nachos

4.89 from 51 votes

These loaded Sheet Pan Nachos are the ultimate easy appetizer or dinner. Layered with seasoned beef, plenty of melted cheese, and fresh toppings, they bake on a single tray in just 10 minutes. No soggy chips here!

Prep Time7

Cook Time8

Total Time15

Course: Appetizer, Dinner

Cuisine: American

Servings:

Calories: 241kcal

Author: Jennifer Fishkind

Ingredients

1 Pound lean ground beef 85/15 or 90/10
1 Package Taco Seasoning
1 13-ounce Bag Tortilla Chips thick, restaurant-style recommended
½ Cup Water
Roma tomatoes seeded and diced
½ Cup Red Onion
Fresh Cilantro
3 cups freshly shredded cheese Cheddar, Monterey Jack, or Colby Jack
Jalapenos
Black Olives
Sour Cream

Instructions

Preheat & Prep: Preheat your oven to 400°F (200°C). Spray a large rimmed baking sheet with non-stick spray or line with foil for easy cleanup.
1 Pound lean ground beef
Cook Beef: Brown ground beef in a skillet over medium heat. Drain fat well. Add taco seasoning and water; simmer for 3 minutes until thickened.
1 Package Taco Seasoning, 1/2 Cup Water
Layer 1: Spread half the chips on the pan. Top with half the beef and half the cheese.
1 13-ounce Bag Tortilla Chips, 3 cups freshly shredded cheese
Layer 2: Top with remaining chips, remaining beef, and remaining cheese.
Bake: Bake for 5-8 minutes (or broil for 1-2 minutes) until cheese is fully melted and bubbly.
Roma tomatoes, 1/2 Cup Red Onion, Fresh Cilantro, Jalapenos, Black Olives, Sour Cream
Garnish: Remove from oven. Immediately top with tomatoes, onions, olives cilantro, and your favorite dips.

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