5.0 from 15 votes
Easy Loaded Sheet Pan Nachos
With these Loaded Sheet Pan Nachos, every chip is layered with love and packed with seasoned taco meat, refried beans, melty cheese, and all your favorite toppings. They’re easy to make and perfect for feeding a crowd on game day, or even as a quick weeknight family dinner.
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 servings
Calories: 335 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 small sweet onion finely diced
- 2 garlic cloves finely minced
- 1 pound 85/15 ground beef
- 2 tablespoons taco seasoning
- ¾ teaspoon salt divided
- 1 (10-ounce) bag tortilla chips
- 1 (15.25-ounce) can corn drained
- 1 (15.5-ounce) can black beans drained and rinsed
- 2 cups shredded Monterey jack cheese
Optional Toppings:
- fresh cilantro finely chopped
- sour cream or Mexican Crema
- diced tomatoes or pico de gallo
- Fresh or quick-pickled jalapeños
Instructions
- Preheat the oven to 400°F.
- Heat the olive oil in a large skillet over medium. Add the onion and cook for 3-4 minutes, or until translucent. Stir in the garlic and continue cooking for 30 seconds, or until fragrant.
- Add the ground beef and cook, breaking apart, for 7-8 minutes, or until no longer pink. Stir in the taco seasoning and ½ teaspoon salt. Reduce the heat to low and continue cooking for 2-3 minutes, or until most of the liquid has evaporated off.
- Line a large baking sheet with parchment paper. Arrange the tortilla chips in a single layer on the prepared baking sheet. Evenly distribute the cooked ground beef, corn, and black beans over the chips. Sprinkle the shredded Monterey Jack cheese and ¼ teaspoon of remaining salt on top.
- Bake 4-6 minutes, or until the cheese is fully melted. Remove from the oven and top with fresh cilantro, sour cream or Mexican crema, diced tomatoes or pico de gallo, and fresh or quick-pickled jalapeños, if desired.
Cup of Yum
Notes
- Use Sturdy Chips: Opt for thick, sturdy tortilla chips to prevent them from breaking under the weight of the toppings. Look for brands labeled as “restaurant-style” for the best results.
- Single Layer Trick: Spread the tortilla chips in a single layer to ensure every chip gets evenly coated with toppings and stays crispy.
- Customizable Toppings: Feel free to get creative! Add diced bell peppers, pickled jalapeños, fresh cilantro, or even drizzle on some queso for an extra cheesy twist.
- Make Ahead Components: Prep the taco meat, shred the cheese, and chop the toppings ahead of time to make assembly quick and easy.
- Prevent Sogginess: Add wet toppings like guacamole, salsa, and sour cream just before serving to keep the chips crisp.
- Reheating Tips: If you have leftovers, reheat the nachos in the oven at 375°F for 5-7 minutes to restore their crispiness.
Nutrition Information
Calories
335kcal
(17%)
Carbohydrates
3g
(1%)
Protein
24g
(48%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
85mg
(28%)
Sodium
13522mg
(563%)
Potassium
288mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
369IU
(7%)
Vitamin C
2mg
(2%)
Calcium
307mg
(31%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 335
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 3g | 1% |
| Protein | 24g | 48% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 13522mg | 563% |
| Potassium | 288mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 369IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 307mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.