Classic Sheet Pan Beef Nachos (Printable)

Crispy tortilla chips topped with seasoned beef, melted cheddar and Monterey Jack cheese, and fresh Tex-Mex toppings.

# 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 - Set oven to 400°F. 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. Add minced garlic and cook for 30 seconds.
03 - Add ground beef, breaking it apart with a spatula. Brown for 5 to 6 minutes, then drain excess fat if necessary. Stir in taco seasoning and water, simmering for 2 to 3 minutes until thickened. Remove from heat.
04 - Spread tortilla chips evenly on the prepared baking sheet. Top with the cooked beef mixture.
05 - Generously sprinkle shredded cheddar and Monterey Jack cheeses over the beef and chips.
06 - Bake for 8 to 10 minutes until cheese is melted and bubbling.
07 - Remove from oven and immediately garnish with diced tomatoes, jalapeños, black olives, corn, red onion, and cilantro.
08 - Add dollops of sour cream and arrange avocado pieces on top. Serve hot with lime wedges.

# Helpful Tips:

01 -
  • It comes together faster than delivery and tastes like you planned it all week.
  • The beef stays juicy and flavorful without any fancy techniques or hard-to-find spices.
  • You can pile on whatever toppings you have, and it still turns out like something you'd order at a restaurant.
  • Cleanup is almost nonexistent if you line the pan, which means more time eating and less time scrubbing.
02 -
  • Don't skip draining the beef or the chips will turn soggy and lose their crunch halfway through eating.
  • Use two types of cheese because cheddar alone can get greasy and Monterey Jack alone doesn't have enough flavor.
  • Add the fresh toppings after baking, not before, or they'll wilt and lose their texture.
  • Serve immediately because nachos are best when the cheese is still gooey and the chips haven't had time to soften.
03 -
  • Warm your tortilla chips in the oven for a few minutes before adding toppings if they've been sitting out and lost their crunch.
  • Use a mix of cheeses for better flavor and melt, and shred your own from a block instead of buying pre-shredded for a smoother, creamier result.
  • Add a pinch of cumin or smoked paprika to the beef while it cooks if you want a deeper, smokier flavor that makes people ask what your secret is.
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