Loaded Sheet Pan Nachos are the ultimate easy and fun way to enjoy a classic favorite. Picture a big tray packed with crispy tortilla chips, melty cheese, seasoned beef or beans, and all the toppings you love—like jalapeños, tomatoes, and green onions. Everything bakes together on one pan for a perfect mix of crunchy, gooey, and fresh flavors.
I love making these for a casual get-together or a cozy night in. The best part is how simple it is to throw all the ingredients on one sheet and pop it in the oven. Plus, you can customize it any way you want—add your favorite kind of cheese, throw on some avocado or sour cream at the end, or make it vegetarian by swapping in beans and veggies. It’s always a crowd-pleaser in my house.
My favorite way to serve Loaded Sheet Pan Nachos is straight from the oven, hot and bubbly, paired with your favorite salsa or guacamole on the side. It’s one of those dishes that brings everyone together, whether you’re watching a game or just craving something super tasty with minimal fuss. I always find myself wanting just one more chip dipped in all those tasty toppings!
Key Ingredients & Substitutions
Tortilla Chips: Choose sturdy, thick chips that hold up well under toppings without getting soggy quickly. If you want a healthier twist, baked chips or veggie chips work fine, too.
Ground Beef: I like lean ground beef for less grease. You can swap this with ground chicken, turkey, or even a plant-based meat substitute for a vegetarian option. Black beans are a great protein-packed substitute as well.
Taco Seasoning: Store-bought packets save time, but making your own with chili powder, cumin, paprika, garlic powder, and onion powder makes a flavorful difference. Adjust salt and spice to your taste.
Cheese: Cheddar melts nicely and adds sharpness. Feel free to mix in Monterey Jack, mozzarella, or a Mexican cheese blend for creamier, stretchier cheese.
Fresh Toppings: Tomatoes, jalapeños, and cilantro add bright color and fresh flavors that balance the richness. If you don’t like spicy, try mild peppers or skip jalapeños.
How Can I Keep My Nachos Crispy and Not Soggy?
The secret to crispy nachos is layering and timing. Here’s how I do it:
- Start with a single even layer of tortilla chips so they can crisp up evenly.
- Spread the seasoned meat and veggies lightly over the chips but avoid burying them under too many wet ingredients before baking.
- Use shredded cheese generously so it melts over the chips, helping hold toppings without making chips soggy.
- Bake just until cheese melts and starts bubbling – about 10-15 minutes at 375°F.
- Add fresh toppings like tomatoes, jalapeños, sour cream, and guacamole after baking to keep the chips crisp.
Following this method ensures your nachos stay crunchy and delicious with gooey melted cheese and fresh bursts of flavor on top!
Equipment You’ll Need
- Large sheet pan – perfect for spreading out the chips evenly so they bake crisp.
- Skillet or frying pan – great for cooking the ground beef or other protein evenly.
- Spatula or wooden spoon – useful for stirring and breaking up meat while cooking.
- Cheese grater – if you’re shredding your own cheese, this saves time and effort.
- Cutting board and knife – for chopping fresh toppings like tomatoes, onions, and jalapeños.
Flavor Variations & Add-Ins
- Swap ground beef for shredded chicken cooked with taco seasoning – it adds a lighter, juicy option.
- Add pinto or kidney beans instead of black beans for a different texture and taste.
- Mix in diced bell peppers or sautéed mushrooms for extra veggies and flavor.
- Try pepper jack cheese for a little extra kick and creamy melt.
Loaded Sheet Pan Nachos
Ingredients You’ll Need:
Main Ingredients:
- 1 large bag (about 12-14 oz) tortilla chips
- 1 lb ground beef (or chicken or turkey)
- 1 packet taco seasoning mix (or homemade equivalent)
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 2 cups shredded cheddar cheese (or a Mexican cheese blend)
Toppings:
- 1 cup diced tomatoes
- ½ cup diced red onion
- 2 jalapeños, sliced thin (adjust for heat preference)
- ½ cup fresh cilantro, chopped
- 1 cup sour cream
- 1 cup guacamole (homemade or store-bought)
- Optional garnishes: lime wedges, salsa, chopped green onions
Time Needed
Plan for about 25-30 minutes total: 10 minutes for preparing and cooking the meat, 10-15 minutes to bake the nachos in the oven, plus a few minutes to add toppings and serve.
Step-by-Step Instructions:
1. Cook the Meat:
Heat a skillet over medium heat and cook the ground beef until it’s browned and no longer pink. Drain any extra fat to keep things from being greasy.
Add taco seasoning and a splash of water, then stir and simmer for 3-5 minutes so the flavors blend nicely.
2. Assemble the Nachos:
Spread an even layer of tortilla chips across a large sheet pan.
Add the seasoned meat over the chips, followed by sprinkling black beans and thawed corn evenly on top.
Cover everything with shredded cheese, making sure to reach all corners for that cheesy goodness.
3. Bake and Add Fresh Toppings:
Place the sheet pan in a preheated 375°F (190°C) oven. Bake for 10-15 minutes until the cheese is melted and bubbling.
Take the nachos out and immediately top with fresh diced tomatoes, red onion, jalapeños, and cilantro.
Finally, dollop sour cream and guacamole evenly across the nachos for creamy, cool contrast.
4. Serve and Enjoy:
Serve the nachos hot, alongside lime wedges and salsa if you like extra zing!
Gather friends or family, dig in, and enjoy this tasty, shareable treat.
Can I Use Frozen Ground Meat for This Recipe?
Yes, you can! Just be sure to thaw the ground meat completely in the fridge overnight before cooking. This helps it cook evenly and prevents excess moisture.
How Can I Make Loaded Sheet Pan Nachos Vegetarian?
Simply skip the meat and add extra black beans, pinto beans, or seasoned sautéed veggies like bell peppers and mushrooms. You can also use plant-based crumbles for a meatless protein option.
Can I Prepare These Nachos Ahead of Time?
You can prep the toppings and cook the meat in advance, then refrigerate separately for up to 2 days. Assemble and bake the nachos just before serving for the best crispiness.
What’s the Best Way to Store Leftovers?
Store any leftover nachos in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to bring back some crispiness, or microwave if you’re short on time.
