Don’t you hate it when you pick up a nacho and all the toppings fall right off? We’ve solved that problem with these tasty sheet pan nachos.
We put cheese UNDER the chips and on top, and covered them all with taco-seasoned ground beef mixed with refried beans.
The toppings stay on the chips, the chips stay crunchy, and it’s all done in one pan with minimal expense. The best kind of meal!
As a busy working parent, you’re looking for something easy and yummy that the kids won’t say, “I’m not eating that!” Well, maybe minus a few of the toppings (let’s be real, little kids may run from all the green stuff), these nachos have got you.
I’ve blended ground beef with mild taco seasoning and added lots of extra cheese, both under and on top.
These sheet pan nachos stay in place, and kids love them. And you can have them ready in 30 minutes!
Testing results for sheet pan nachos
- We tested this recipe using our homemade taco seasoning. If you use store-bought, we suggest El Paso.
- We used a half-sheet pan. If you don’t have one this large, you can add the ingredients in two layers instead of one.
I hope you make this recipe. I think you’ll love it!
Round out your sheet pan nachos dinner with our homemade restaurant-style salsa and easy guacamole. We usually just have the ground beef nachos, but if you want something more, then I’d recommend some Spanish rice.
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Refried beans: These are optional, of course, but they do help the toppings adhere to the chips, plus they add more complexity to the flavors.
Toppings: The toppings are all optional. We like to make loaded nachos, but if you’ve got some picky kids (or grown-ups), you can keep it simple with just the ground beef and cheese.
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Easy Beef Nachos Recipe
Equipment
Ingredients
For the Nachos
- 1 tablespoon oil
- 1 medium yellow onion, diced
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1 15-ounce can refried beans
- ¼ cup water
- 8 ounces tortilla chips
- 1 cup shredded Cheddar cheese
- 3 cups shredded Monterey Jack cheese
- ⅓ cup pickled jalapeños
For the Toppings
- ½ cup salsa
- ½ cup nacho cheese sauce
- ¾ cup sour cream
- 1 avocado, diced
- 3 tomatoes, diced
- ¼ cup finely sliced green onions
- 3 tablespoons finely chopped cilantro
- 1 lime, cut into slices
Instructions
- Preheat the oven to 400 degrees F.
- In a large skillet set over a medium heat, add 1 tablespoon oil. When it’s hot, add 1 medium yellow onion, diced and cook until soft.
- Add 1 pound ground beef and cook until browned, breaking it up well with the back of a wooden spoon or ground beef chopper.
- Drain any fat from the beef, then add 2 tablespoons taco seasoning and cook for one minute or until fragrant.
- Add 1 15-ounce can refried beans and 1/4 cup water and mix well. Cook for a couple of minutes, then remove from the heat.
- On a large baking sheet, add 8 ounces tortilla chips. Spread them out into an even layer.
- Top with half of the 1 cup shredded Cheddar cheese and half of the 3 cups shredded Monterey Jack cheese.
- Carefully add the ground beef mixture in an even layer on top of the tortillas and cheese.
- Scatter over 1/3 cup pickled jalapeños, then top with the remaining cheese.
- Bake in a preheated oven for 15 minutes or until the cheese is melted and bubbling.
- Remove from the oven and scatter over the toppings.
Notes
- This recipe can be very easily adapted to suit your food preferences. For vegetarian nachos, skip the ground beef and use veggie mince or black beans instead.
- The toppings can also be customized. We used store-bought jars of salsa and nacho cheese, but you can make your own salsa, pico de Gallo or cheese sauce if you prefer.
- Adding some cheese to the tortillas before you add the ground beef helps keep the tortilla chips from getting soggy.
Nutrition
Questions and tips
Storage
Store any leftover sheet pan nachos in an airtight container in the refrigerator.
If reheating leftover sheet pan nachos, I suggest using either the air fryer or the oven. They will still not be as crispy and good as when they’re first made, but they are definitly worth holding onto for a day or so.
You can make vegetarian nachos by omitting the ground beef and using black beans or vegetarian refried beans.
The best way to make ground beef nachos in advance is to brown the beef and keep it separate from the toppings. Chop all the toppings and store them in baggies. Put the nachos together just before serving.
