Classic Sheet Pan Beef Nachos (Printable)

A flavorful Tex-Mex dish featuring ground beef, melted cheese, and fresh toppings on crispy tortilla chips.

# Ingredient List:

→ 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 Steps:

01 - Set oven to 400°F and line a large rimmed baking sheet with parchment paper or foil.
02 - Heat olive oil in a skillet over medium heat; sauté diced onion until translucent, about 2 minutes, then add minced garlic and cook for 30 seconds.
03 - Add ground beef, breaking it up with a spatula, and cook until evenly browned, about 5–6 minutes. Drain excess fat if necessary.
04 - Stir in taco seasoning and water; simmer until thickened, 2–3 minutes, then remove from heat.
05 - Spread tortilla chips evenly on the prepared baking sheet, then layer the seasoned beef mixture over the chips.
06 - Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the beef-covered chips.
07 - Place in oven and bake for 8–10 minutes until cheese is melted and bubbly.
08 - Remove from oven and immediately garnish with diced tomatoes, sliced jalapeños, black olives, corn, red onion, and cilantro.
09 - Top with dollops of sour cream and add avocado slices. Serve hot with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together in half an hour, which means you can decide to make it and be eating it before anyone gets too hungry.
  • Every bite is different depending on what you grab, so it never gets boring halfway through.
  • Leftovers almost never happen, but if they do, they reheat surprisingly well in a hot oven.
02 -
  • If you pile the chips too high, the ones on the bottom stay cold and sad while the top ones get all the cheese, so spread them out in one layer.
  • Don't put the fresh toppings on before baking or the tomatoes will turn mushy and the cilantro will wilt into nothing.
  • Drain the beef well after browning, or the extra grease will soak into the chips and make them soggy instead of crispy.
03 -
  • Shred your own cheese from a block instead of buying pre-shredded, it melts smoother and doesn't have that weird coating.
  • If you want extra crispy edges, turn the broiler on high for the last minute of baking, but watch it closely so nothing burns.
  • Let people build their own plates by setting out extra toppings on the side, it keeps the nachos from getting overloaded and soggy before everyone digs in.
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