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This sheet pan nachos recipe makes is the perfect weeknight appetizer. Loaded with ground beef, melted cheese, and tons of other fresh toppings, it’s great for movie in night, or just to keeps at hungry family at bay while making dinner. These oven-baked nachos are super versatile, so easy, and insanely delicious!
This White Queso Dip is a perfect extra topping to have with your nachos. If you love nachos, then you have to try our Doritos Casserole and Enchilada Cups—they two of our favorite Mexican inspired meals!
INGREDIENTS FOR SHEET PAN NACHOS
You will need:
- 1 pound ground beef
- 1 package of taco seasoning
- 1 13 ounce bag of tortilla chips
- ½ cup water
- Fresh tomatoes
- ½ cup of red onion
- Fresh cilantro
- 2 cups shredded cheese
- Black olives
- Sour cream
INGREDIENT SUBSTITUTIONS AND ADDITIONS
PROTEIN: You can easily spice up these nachos by adding extra protein or substituting the ground beef for a different type of protein. We love to add chorizo to our sheet pan nachos! Some other great options are shredded chicken or carnitas pulled pork. If you’re looking for a vegetarian option you could take off the meat altogether and add black beans instead.
CHEESE: You could pretty much use any type of shredded cheese in your nachos. For those looking for a bit more spice I recommend trying pepperjack or Mexican blend. If you want classic nachos go with cheddar. Some others to try out include colby jack or mozzarella.
TOPPINGS: The great thing about nachos is their versatility. When it comes to toppings, the sky’s the limit. You can take off any of the items listed above, if you’re not a fan. You can also add any of your favorite toppings such as pico de gallo, guacamole, fresh avocado, green onions, or beans.
HOW TO MAKE SHEET PAN NACHOS IN THE OVEN
STEP ONE: Cook ground beef on medium heat until browned. Drain if needed.
STEP TWO: Return pan to heat and add the taco seasoning and water. Bring to a simmer.
STEP THREE: In a sheet pan with sides, layer chips, beef mixture, and cheese.
STEP FOUR: Broil on HIGH for a minute or until the cheese is melty.
STEP FIVE: Top with the tomatoes, onion, and cilantro, jalapeño, black olives, and sour cream (each to your own liking) before serving.
Storing & Reheating
IN THE FRIDGE
Nachos are truly best when served fresh, but if you have any leftovers here is how I would recommend to store them. Lift the nachos carefully from the pan (it sometimes helps to use a spatula) and place them into a tupperware container with an airtight lid. They will keep in the fridge for up to 3 days.
Reheating nachos so that they aren’t soggy and taste like they are leftover can be quite the trick. We have found that the oven is the best option for reheating nachos like a pro.
First, we recommend scraping off any cold toppings you might have on your nachos (like sour cream or lettuce) Then, preheat the oven to 225 degrees and place them on an oven-safe plate. Cover the nachos with aluminum foil and reheat in the oven for about 15-20 minutes.
You can’t go wrong with a plate piled high with crispy, cheesy nachos. These sheet pan nachos are the perfect way to make the most epic nachos right from the comfort of your home. They’ll bring a little fun to the regular dinner routine!
MORE PARTY RECIPES YOU’LL LOVE
Sheet Pan Nachos
- 1 lb ground beef
- 1 package taco seasoning
- 1-13 oz bag tortilla chips
- 1/2 cup water
- fresh tomatoes
- 1/2 cup red onion
- 2 cups shredded cheese
- black olives
- sour cream
- Cook ground beef on medium heat until browned. Drain if needed.
- Return pan to heat and add the taco seasoning and water. Bring to a Simmer.
- In a sheet pan with sides, layer chips, beef mixture, and cheese.
- Broil on HIGH for a minute or until cheese is melty.
- Top with the tomatoes, onion, and cilantro, jalapeno, black olives, and sour cream before serving. Squeeze lime on top or add to garnish for guests to do on their own.