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Sheet Pan Nachos Recipe: Easy, Crispy, and Cheesy

Sheet Pan Nachos Recipe: Easy, Crispy, and Cheesy

Crispy tortilla chips are layered with taco-seasoned beef, black beans, vegetables, and plenty of melted cheese for a quick appetizer. Add fresh toppings after baking and serve immediately for the best texture.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Vegetable oil
  • 1 pound Lean ground beef
  • 1 packet, about 1 ounce Taco seasoning
  • 1/2 cup Water
  • 1 13-ounce bag Sturdy tortilla chips
  • 1 15-ounce can Black beans, drained and rinsed
  • 3 cups Shredded cheese, such as sharp cheddar, Monterey Jack, or a Mexican blend
  • 1/2 cup Diced red or yellow onion
  • 1 whole Jalapeño, thinly sliced
  • 1/2 cup Diced tomato or prepared pico de gallo
For Serving
  • 1/2 cup Sour cream
  • 1/2 cup Guacamole
  • 1/4 cup Sliced scallions
  • As desired Fresh cilantro
  • As desired Lime wedges

Method
 

Step-by-Step
  1. Heat the oven to 400°F. Line a large rimmed sheet pan with foil or parchment for easier cleanup.
  2. Heat the vegetable oil in a skillet over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it into small crumbles until no longer pink.
  3. Drain excess fat if necessary, then stir in the taco seasoning and water. Simmer for 2 to 3 minutes, stirring occasionally, until the liquid is mostly absorbed.
  4. Spread approximately half of the tortilla chips over the prepared sheet pan. Scatter half of the beef, black beans, onion, jalapeño, and cheese over the chips.
  5. Add the remaining chips and repeat with the remaining beef, beans, vegetables, and cheese. Distribute the cheese across the surface so it melts evenly.
  6. Bake for 8 to 12 minutes, until the cheese is fully melted and the chips are hot and crisp. Watch closely near the end because tortilla chips can burn quickly.
  7. Top the baked nachos with tomato or pico de gallo, scallions, cilantro, and any other cold toppings. Serve immediately with sour cream, guacamole, and lime wedges.

Notes

Use thick, sturdy tortilla chips and drain wet ingredients thoroughly. For especially even cheese coverage, combine sharp cheddar with Monterey Jack. For a vegetarian version, omit the beef, use two 15-ounce cans of black beans, pinto beans, or a combination, and add 1 cup of corn or sautéed bell pepper.