Classic Sheet Pan Beef Nachos (Printable)

Crispy chips topped with seasoned beef, melted cheese, and fresh Tex-Mex garnishes for sharing.

# What you need:

→ Beef

01 - 1 lb ground beef
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 tbsp olive oil
05 - 1 packet (1 oz) taco seasoning
06 - 1/4 cup water

→ Chips & Cheese

07 - 12 oz 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°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - Heat olive oil in a skillet over medium heat. Sauté diced onion for 2 minutes until translucent, then add garlic and cook for 30 seconds.
03 - Add ground beef to skillet, breaking it up with a spatula, and cook until browned, about 5-6 minutes. Drain excess fat if necessary. Stir in taco seasoning and water; simmer for 2-3 minutes until thickened. Remove from heat.
04 - Spread tortilla chips evenly on the prepared baking sheet. Distribute beef mixture over chips and sprinkle shredded cheddar and Monterey Jack cheeses on top.
05 - Bake in preheated oven for 8-10 minutes, until cheese is melted and bubbly.
06 - Remove from oven and immediately top with cherry tomatoes, jalapeños, black olives, corn, red onion, and cilantro.
07 - Add dollops of sour cream and avocado slices. Serve hot with lime wedges.

# Helpful Hints:

01 -
  • It comes together faster than delivery and tastes like you actually tried.
  • Everyone crowds around the pan and picks their favorite bites, which somehow makes it taste better.
  • You can throw in whatever's about to go bad in the crisper and call it creative.
  • Cleanup is one sheet pan and a skillet, which means you're not stuck at the sink while everyone else is eating.
02 -
  • Don't layer the chips too deep or the bottom ones stay cold and cheeseless while the top burns.
  • Drain the beef well or the chips will get soggy and nobody wants to eat that with their hands.
  • Add the sour cream and avocado after baking, not before, unless you want warm guacamole and curdled dairy.
03 -
  • Use a mix of cheese types for better melt and flavor, one cheese alone tastes flat.
  • Let the beef cool for a minute before piling it on the chips so the heat doesn't make them soggy before they even hit the oven.
  • Serve nachos straight from the pan while the cheese is still stretchy, because they lose their magic as they cool.
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