Classic Sheet Pan Beef Nachos (Printable Version)

Crispy chips topped with seasoned beef, melted cheese, and fresh Tex-Mex toppings for sharing.

# Ingredient List:

→ Beef

01 - 1 lb ground beef
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 tbsp 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 Steps:

01 - Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - Heat olive oil in a skillet over medium heat. Add diced onion and cook for 2 minutes until translucent. Add minced garlic and cook for 30 seconds.
03 - Add ground beef, breaking it apart with a spatula. Cook until fully browned, about 5 to 6 minutes. Drain excess fat if necessary. Stir in taco seasoning and water, simmering for 2 to 3 minutes until sauce thickens. Remove from heat.
04 - Spread tortilla chips evenly on the prepared baking sheet.
05 - Distribute the cooked beef mixture evenly over the chips. Sprinkle shredded cheddar and Monterey Jack cheeses generously on top.
06 - Bake for 8 to 10 minutes until the cheese melts and bubbles.
07 - Remove from oven and immediately add diced tomatoes, jalapeño slices, black olives, corn, chopped red onion, and cilantro atop the cheesy beef layer.
08 - Add dollops of sour cream and arrange avocado pieces over the nachos. Serve hot with lime wedges on the side.

# Expert Tips:

01 -
  • Everything cooks on one pan, so cleanup takes less time than the actual eating.
  • You can pile on whatever toppings are hiding in your fridge and it still tastes like you planned it.
  • The cheese gets crispy at the edges and gooey in the middle, which is the whole point of nachos.
02 -
  • If you pile the chips too thick, the bottom layer stays cold and cheeseless, so spread them wide and make two pans if you have to.
  • Add the fresh toppings after baking or they'll wilt and turn your nachos into a soggy mess.
  • Drain your beef well or the grease will soak into the chips and ruin the crunch.
03 -
  • Use two types of cheese so you get both flavor and melt, one alone won't give you that perfect pull.
  • Let the beef cool for a minute before adding it to the chips, scorching hot meat will start cooking the cheese before it even hits the oven.
  • If you want crispy cheese edges, sprinkle a little extra around the sides of the pan where it can hit the heat directly.
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