Classic Sheet Pan Beef Nachos (Printable)

Crispy tortilla chips topped with savory beef, melted cheeses, and fresh Tex-Mex garnishes for sharing.

# What you need:

→ Beef

01 - 1 pound ground beef
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 1 ounce packet taco seasoning
06 - 1/4 cup water

→ Chips & Cheese

07 - 12 ounces 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

# How to make it:

01 - Preheat oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - Heat olive oil in a skillet over medium heat. Add diced onion and cook for 2 minutes until translucent. Stir in minced garlic and cook for an additional 30 seconds.
03 - Add ground beef to the skillet, breaking it apart with a spatula. Cook until browned, approximately 5 to 6 minutes. Drain excess fat if necessary. Mix in taco seasoning and water; simmer for 2 to 3 minutes until sauce thickens. Remove from heat.
04 - Spread tortilla chips evenly on the prepared baking sheet.
05 - Distribute the cooked beef mixture over the chips uniformly. Sprinkle shredded cheddar and Monterey Jack cheese generously on top.
06 - Bake in the preheated oven for 8 to 10 minutes, until cheese is melted and bubbly.
07 - Remove from oven and immediately top with diced cherry tomatoes, sliced jalapeños, black olives, drained corn, chopped red onion, and cilantro.
08 - Garnish with dollops of sour cream and diced or sliced avocado. Serve hot accompanied by lime wedges.

# Helpful Hints:

01 -
  • Everything cooks on one pan, so you spend less time scrubbing and more time actually eating.
  • The crispy edges of the chips stay crunchy while the center gets gloriously gooey with melted cheese.
  • You can pile on whatever toppings you have in the fridge and it still tastes like you planned it.
  • It feeds a crowd without making you feel like you've been cooking all day.
02 -
  • Drain the beef well after browning or the chips will turn soggy and sad instead of crispy and golden.
  • Don't bake the fresh toppings like tomatoes and avocado, add them after or they'll wilt and lose their bright flavor.
  • Use parchment paper or foil on the pan because melted cheese bakes onto metal like glue and you'll regret skipping this step.
03 -
  • Shred your own cheese from a block instead of using pre-shredded, it melts smoother and doesn't have that weird coating.
  • Toast the chips in the oven for two minutes before adding toppings if they've been sitting open for a while and lost their crunch.
  • Layer half the cheese under the beef and half on top so it melts into the chips and glues everything together.
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