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Sheet Pan Nachos Recipe (Loaded, One Pan, 30 Minutes)
Hannah Brooks

Sheet Pan Nachos

Tortilla chips are layered with seasoned ground beef, black beans, and melted cheese on one sheet pan, then topped with fresh toppings for a loaded nachos platter ready in about 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6
Course: Appetizer, Main Course
Cuisine: Mexican inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the beef:
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
For the sheet pan:
  • 10 ounces sturdy restaurant style tortilla chips
  • 1 15 ounce can black beans, rinsed and drained
  • 2 ½ cups shredded cheddar cheese shredded from a block
  • 1 cup shredded Monterey Jack cheese shredded from a block
For topping after baking:
  • 1 Roma tomato diced
  • ¼ cup diced red onion
  • 1 jalapeno thinly sliced
  • ¼ cup sour cream
  • 2 tablespoons chopped fresh cilantro
  • 1 lime cut into wedges

Equipment

  • Large rimmed sheet pan (approximately 13x18 inches)
  • Large skillet
  • Wooden spoon or spatula

Method
 

  1. Preheat the oven. Preheat the oven to 425°F. Line a large rimmed sheet pan with foil or parchment paper.
  2. Cook the beef. Heat the olive oil in a large skillet over medium high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 5 to 7 minutes. Drain any excess fat.
  3. Season the beef. Stir the chili powder, cumin, garlic powder, salt, and pepper into the cooked beef. Cook for 1 more minute, then remove from the heat.
  4. Layer the chips and cheese. Spread the tortilla chips in a single, even layer on the prepared sheet pan. Sprinkle about half of the cheddar and Monterey Jack over the chips so the cheese sits directly on the chips.
  5. Add the beef and beans. Scatter the seasoned beef and black beans evenly over the cheese layer, then top with the remaining cheese.
  6. Bake. Bake for 8 to 10 minutes, until the cheese is fully melted and bubbly at the edges.
  7. Add fresh toppings. Remove the pan from the oven and immediately scatter the diced tomato, red onion, and jalapeno over the top. Add dollops of sour cream and sprinkle with cilantro.
  8. Serve. Serve immediately with lime wedges on the side.

Notes

Shred your own cheese: Pre-shredded cheese contains anti caking agents that keep it from melting as smoothly, which can leave the nachos looking dry instead of gooey.
Layer cheese under the toppings: Putting cheese directly on the chips before adding beef and beans helps protect the chips from getting soggy.
Keep toppings cold and fresh: Add tomato, sour cream, and cilantro only after baking so they stay fresh instead of wilting in the oven.
Storage: Nachos are best eaten fresh. If needed, store components separately in airtight containers in the refrigerator for up to 2 days.
Avoid freezing: The cheese and fresh toppings do not hold up well after freezing.
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