Classic Sheet Pan Beef Nachos (Printable)

Crispy chips layered with seasoned beef, melted cheddar and Monterey Jack, plus fresh Tex-Mex toppings.

# 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

# Directions:

01 - Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 2 minutes until translucent. Stir in minced garlic and cook for 30 seconds.
03 - Add ground beef to the skillet, breaking it apart with a spatula. Cook for 5 to 6 minutes until browned, draining excess fat if necessary.
04 - Stir in taco seasoning and water. Simmer for 2 to 3 minutes until the mixture thickens. Remove from heat.
05 - Spread tortilla chips evenly on the prepared baking sheet.
06 - Distribute the seasoned beef over the chips, then sprinkle cheddar and Monterey Jack cheese evenly on top.
07 - Bake in the preheated oven for 8 to 10 minutes until cheese is melted and bubbly.
08 - Remove from oven and immediately top with diced tomatoes, jalapeños, sliced olives, corn, red onion, and chopped cilantro.
09 - Add dollops of sour cream and sliced avocado atop the nachos. Serve hot with lime wedges.

# Expert Tips:

01 -
  • Everything cooks on one pan, so cleanup is almost nonexistent and you can focus on piling on the toppings.
  • The cheese gets bubbly and crispy in spots, giving you those coveted crunchy-gooey bites that make nachos worth it.
  • You can customize every layer to suit whoever is eating, from mild to spicy to fully loaded with avocado and sour cream.
02 -
  • Use sturdy, thick tortilla chips or they will turn soggy under the weight of the toppings, and nobody wants a limp nacho.
  • Do not add the fresh toppings like tomatoes and avocado before baking, or they will turn mushy and lose their brightness.
  • Drain the beef well after browning to avoid a greasy puddle pooling under your chips.
03 -
  • Layer half the chips, half the beef, and half the cheese, then repeat for maximum coverage and flavor in every bite.
  • Toast the tortilla chips lightly in the oven for a few minutes before adding toppings to ensure they stay extra crispy.
  • Squeeze fresh lime juice over the finished nachos right before serving to brighten all the flavors and tie everything together.
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