November 13, 2022Review Recipe
Table of Contents
This sheet pan nachos recipe makes a great appetizer or quick meal. Loaded with ground beef, melted cheese, and tons of other fresh toppings, it’s great for movie night, game day, or just to keep a hungry family at bay while making dinner.
Sheet Pan Nachos Ingredients
- 1 pound ground beef
- 1 package of taco seasoning or make your own taco seasoning
- 1 (13-ounce) bag of tortilla chips
- 2 cups shredded cheese
- ½ cup water
- ½ cup of red onion
- Fresh tomatoes
- Fresh cilantro
- Black olives
- Sour cream
- Lime wedges/lime juice, optional garnish
It’s best to shred cheese for this recipe from the block. Pre-shredded cheese has a coating on it that prevents it from melting completely and you definitely want melty cheese in this recipe.
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 or even refried 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 pepper jack or a Mexican cheese blend. If you want classic nachos, go with cheddar cheese or Monterey Jack. 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 nacho toppings such as pico de gallo, creamy queso, guacamole, fresh avocado, green onions, hot sauce, or beans to these cheesy chips.
How To Make This Sheet Pan Nachos Recipe
STEP ONE: In a large skillet, cook ground beef on medium heat until browned. Drain if needed.
Ground beef can be cooked ahead of time to make assembling this nacho recipe even quicker. Batch cook ground beef and store it in the fridge or freezer so that it is ready to go when you want to make this meal.
STEP TWO: Return pan to heat and add the taco seasoning mix and water. Bring to a simmer.
STEP THREE: In a large baking sheet with sides, layer chips, taco meat mixture, and cheese.
STEP FOUR: Broil on HIGH for a minute or until the cheese melts.
STEP FIVE: Top with the tomatoes, red onions, cilantro, jalapeño, black olives, and sour cream (each to your own liking) before serving. Squeeze lime on top or add to garnish for guests to do on their own.
If you have picky eaters, you can wait to add the toppings. Serve toppings in small bowls and let everyone customize their nachos.
How To Serve
Beef sheet pan nachos are definitely a family favorite in my house and make for an easy weeknight dinner.
We make a nacho bar on the dinner table and add Spanish rice, fresh salsa and guacamole along with this white queso dip in small bowls. Then we put the whole pan in the middle and everyone gets to serve themselves.
IN THE FRIDGE: Nachos are truly best when served fresh, but if you have any leftovers here is how I would recommend storing 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.
IN THE FREEZER: We don’t recommend trying to freeze nachos. The chips and toppings would end up soggy once thawed.
REHEATING: Reheating nachos so that they aren’t soggy and taste like leftovers 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°F and place them on an oven-safe plate. Cover the nachos with aluminum foil and reheat in the oven for about 15 to 20 minutes.
You can’t go wrong with a plate piled high with crispy, cheesy nachos. These easy sheet pan nachos are the perfect way to make the most epic nachos right from the comfort of your home. Topped with all your favorite toppings, they’ll bring a little fun to the regular dinner routine!
FREQUENTLY ASKED QUESTIONS
Nachos are best enjoyed fresh but you can store leftovers if you absolutely need to. Follow our easy steps above for storing and reheating.
There is plenty of flexibility for proteins to top your nachos. Ground beef, ground pork, ground turkey, ground chicken, sausage, or shredded chicken all work well in this recipe.
The sky’s the limit for this recipe. Any toppings you like on nachos or tacos would be delicious for this recipe.
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Sheet Pan Nachos
- 1 pound ground beef
- 1 package taco seasoning
- 13 ounces tortilla chips
- ½ cup water
- fresh tomatoes
- ½ cup red onion
- 2 cups shredded cheese
- black olives
- sour cream
- lime wedges/lime juice optional garnish
- 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, cilantro, jalapeño, black olives, and sour cream before serving. Squeeze lime on top or add to garnish for guests to do on their own.
- Mix up the flavors to find the perfect party nachos. Try using chicken, steak, or adding avocado for a bright twist.
- Ground beef can be cooked ahead of time to make assembling this nacho recipe even quicker. Batch cook ground beef and store it in the fridge or freezer so that it is ready to go when you want to make this meal.
- It’s best to shred cheese for this recipe from the block. Pre-shredded cheese has a coating on it that prevents it from melting completely and you definitely want melty cheese in this recipe.
- If you have picky eaters, you can wait to add the toppings. Serve toppings in small bowls and let everyone customize their nachos.