Classic Sheet Pan Beef Nachos (Printable)

Crispy tortilla chips layered with seasoned beef, cheese, and fresh Tex-Mex toppings served warm.

# What You Need:

→ 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 Make It:

01 - Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil to facilitate cleanup.
02 - Heat olive oil in a skillet over medium heat. Add the onion and sauté for 2 minutes until translucent. Stir in minced garlic and cook for 30 seconds.
03 - Add ground beef, breaking it apart with a spatula. Cook for 5 to 6 minutes until browned. Drain excess fat if necessary. Stir in taco seasoning and water, simmer 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 over the chips. Sprinkle shredded cheddar and Monterey Jack cheeses generously on top.
06 - Bake for 8 to 10 minutes until the cheese is melted and bubbly.
07 - Remove from oven and immediately garnish with diced tomatoes, jalapeños, black olives, corn, red onion, and cilantro.
08 - Add dollops of sour cream and arrange avocado over the nachos. Serve hot accompanied by lime wedges.

# Expert Hints:

01 -
  • It comes together faster than delivery and tastes like you planned it all week.
  • Everyone gets to build their own bite, piling on exactly what they want.
  • The cleanup is just one pan, which means more time with people and less time scrubbing.
  • Leftovers reheat beautifully, and cold nachos straight from the fridge at midnight hit differently.
02 -
  • Dont add the toppings before baking or the tomatoes will turn mushy and the avocado will brown.
  • If you skip draining the beef, the chips will absorb all that grease and lose their crunch within minutes.
  • Use two types of cheese because one alone either lacks flavor or doesnt melt right.
03 -
  • Toast the chips in the oven for three minutes before adding toppings if theyre a little stale, it brings them back to life.
  • Grate your own cheese instead of buying pre-shredded because it melts smoother and tastes fresher.
  • Add a squeeze of lime juice over the finished nachos right before serving, it brightens everything and ties the flavors together.
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