Loaded Sheet Pan Nachos
Loaded Sheet Pan Nachos are the perfect party snack or easy dinner when you want something fun and full of flavor. Think crispy tortilla chips piled high with melty cheese,…
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Loaded Sheet Pan Nachos are the perfect party snack or easy dinner when you want something fun and full of flavor. Think crispy tortilla chips piled high with melty cheese, seasoned ground beef or beans, fresh salsa, creamy guacamole, and a handful of jalapeños for a little kick. The best part is everything cooks together on one pan, making clean-up quick and simple.
I love making these nachos because they bring everyone to the table. It’s so fun to customize with your favorite toppings—whether you’re a fan of black olives, sour cream, or extra cheese. Plus, baking everything on a sheet pan means those edges get beautifully crunchy while the cheese melts just right. I always keep an eye on them so the chips don’t get too browning but stay perfectly crispy.
My favorite way to enjoy these loaded nachos is straight from the pan, right out of the oven, while digging in with friends or family. They’re great for game night, movie night, or anytime you want something comforting with a little spice. I think of this dish as a simple, no-fuss way to bring a little fiesta to your table that everyone will love!
Key Ingredients & Substitutions
Tortilla Chips: Choose sturdy, thick tortilla chips—they hold up better under all the toppings without getting soggy. If you want a healthier option, baked chips work well too.
Ground Beef: I like lean ground beef for less grease, but you can swap with ground turkey, chicken, or even plant-based crumbles if you want a lighter or vegetarian version.
Taco Seasoning: Store-bought is convenient, but homemade seasoning lets you control the salt and spice. I often add a bit of smoked paprika for extra flavor.
Cheese: A blend of cheddar and Monterey Jack gives great melt and flavor. Feel free to use mozzarella or pepper jack for a little spice.
Beans: Black beans add a creamy texture and protein boost. You can substitute with pinto beans or skip them if preferred.
Fresh Toppings: Tomatoes, red onion, jalapeños, and cilantro brighten up the dish. If you want less heat, remove seeds from jalapeños or swap for mild bell peppers.
Sour Cream & Guacamole: Both add creaminess and balance spice. You can replace sour cream with Greek yogurt for a tangy, healthier twist.
How Do I Keep My Nachos Crispy and Avoid Soggy Chips?
To get that perfect crisp on your sheet pan nachos, layering and timing are key. Here are my tips:
- Spread chips in an even single layer, don’t overcrowd the pan.
- Add hot toppings like cooked beef and beans before cheese, helping everything warm through.
- Don’t pile on wet toppings (like salsa or guacamole) before baking; add these fresh after baking to avoid sogginess.
- Bake just until cheese melts and bubbles—about 10-12 minutes at 375ºF—then remove immediately.
- Serve right away so chips stay crunchy, and the fresh toppings add a lively bite.
Following these steps keeps each chip crisp and full of flavor, making every bite a winner!
Equipment You’ll Need
- Large rimmed sheet pan – perfect for spreading chips in a single layer so they cook evenly and get crispy.
- Nonstick skillet or frying pan – lets you cook ground beef easily without sticking and helps with even browning.
- Spatula or wooden spoon – great for breaking up the meat and mixing seasonings smoothly.
- Cheese grater – if you buy block cheese, grating it yourself helps it melt better over the nachos.
- Mixing bowls – handy for prepping and mixing your toppings like salsa, guacamole, or sour cream before adding to the nachos.
Flavor Variations & Add-Ins
- Swap ground beef for shredded chicken or cooked chorizo to change up the protein and add new flavors.
- Add corn kernels or diced bell peppers for a sweet crunch and extra color.
- Use pepper jack cheese instead of Monterey Jack for a little extra spice.
- Top with pickled jalapeños or a drizzle of hot sauce if you want more heat and tang.
Loaded Sheet Pan Nachos
Ingredients You’ll Need:
- 1 large bag of tortilla chips (about 10-12 oz)
- 1 lb ground beef
- 1 packet taco seasoning mix (or homemade: chili powder, cumin, garlic powder, onion powder, paprika, salt)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup black beans, rinsed and drained
- 1 medium tomato, diced
- 1 small red onion, finely chopped
- 1 jalapeño, thinly sliced (plus extra for garnish if desired)
- 1/2 cup sliced black olives (optional)
- 1/2 cup fresh cilantro, chopped
- 1/2 cup sour cream or Mexican crema
- 1/2 cup guacamole or mashed avocado
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10-12 minutes of baking. So in about 25 minutes, you’ll have warm, gooey loaded nachos ready to share!
Step-by-Step Instructions:
1. Cook the Beef:
Preheat your oven to 375ºF (190ºC). In a skillet over medium heat, cook the ground beef, breaking it apart with a spatula. When the meat is browned and cooked through, drain any extra fat. Stir in the taco seasoning with a splash of water and let it simmer for about 5 minutes until thickened.
2. Layer the Nachos:
On a large sheet pan, spread the tortilla chips evenly. Sprinkle the cooked beef over the chips, then add the black beans and black olives (if using). Cover everything with the shredded cheddar and Monterey Jack cheese.
3. Bake:
Place the sheet pan in the oven and bake for 10-12 minutes until the cheese is melted and bubbly.
4. Add Fresh Toppings:
Remove from the oven, then sprinkle diced tomatoes, chopped red onion, sliced jalapeños, and chopped cilantro over the top. Add dollops of guacamole and drizzle sour cream or Mexican crema over everything.
5. Serve and Enjoy:
Serve your loaded sheet pan nachos hot and fresh from the oven. Perfect for sharing with friends or family and easy to customize with extra toppings like corn, green onions, or hot sauce.
Can I Use Frozen Ground Beef for This Recipe?
Yes, you can! Just be sure to fully thaw the ground beef in the fridge overnight before cooking. Cooking from frozen may result in uneven cooking and excess moisture.
Can I Make Loaded Sheet Pan Nachos Ahead of Time?
You can prep the cooked beef and chop the fresh toppings in advance, then refrigerate separately for up to 2 days. Assemble and bake the nachos right before serving to keep chips crispy.
How Do I Store Leftover Nachos?
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm in a skillet or oven to keep the chips as crisp as possible, but note they may soften over time.
What Are Some Good Substitutions for Ground Beef?
Ground turkey, shredded chicken, or plant-based meat alternatives work great. You can also skip the meat and add extra beans or veggies for a vegetarian option.
