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Sheet Pan Nachos
4.9 from 78 votes

Sheet Pan Nachos

Sheet Pan Nachos layer seasoned ground beef and beans over tortilla chips topped with cheddar and Monterey Jack cheeses, then baked until the cheese melts and everything is heated through. Fresh toppings like diced tomato, red onion, jalapeño, sour cream, and cilantro finish the dish, adding brightness and spice to the rich, cheesy base.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 8 servings
Course: Appetizer, Snacks

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 2 cloves garlic minced
  • 1 taco seasoning 1.25-ounce package
  • 12 ounces tortilla chips
  • 1 black beans 15-ounce can, drained and rinsed
  • 1 cup corn kernels frozen, canned or roasted
  • 1 cup cheddar cheese shredded
  • ½ cup Monterey jack cheese shredded
  • 1 Roma tomato diced
  • ¼ cup red onion diced
  • 1 jalapeño thinly sliced
  • 2 tablespoons sour cream
  • 2 tablespoons cilantro fresh, chopped leaves

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Heat olive oil in a large skillet over medium high heat. Add ground beef and garlic, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
  3. Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mixture, black beans, corn and cheeses.
  4. Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.
  5. Serve immediately, topped with tomato, onion, jalapeno, sour cream and cilantro.

Notes

  • Ground chicken or pork can be substituted for ground beef in this recipe.