Crispy chips, melty cheese, and saucy beef—all baked on one tray.👇👇 Keep scrolling for the full recipe! 👇👇
Why I Love This Recipe
These sheet pan nachos are the ultimate weeknight sheet pan meal—fast, fun, and full of flavor. It’s taco night meets snack night, all baked on one tray. Minimal prep, no forks, and always a crowd-pleaser.
Next up – Recipe Ingredients. 👇👇 Keep scrolling 👇👇
Recipe Ingredients
Here’s what goes on your nacho-loaded sheet pan:
- 1 lb ground beef – or ground turkey, ground sausage, ground chicken.
- 1 tsp garlic powder + 1 tsp onion powder
- 1 tsp paprika + ½ tsp cumin
- Salt + pepper – Season to taste.
- 5.5 oz tortilla chips – *Use sturdy chips that will hold up to toppings.
- 1 cup cherry tomatoes – Sliced in half
- ¼ yellow onion – Chopped small
- ½ cup frozen corn
- ½ cup canned black beans + ½ cup pinto beans – Drained and rinsed.
- ½ cup sliced black olives
- 3-4 green onions – Chopped
- 2 ½ cups mozzarella cheese – Or your favorite cheese
Optional toppings after baking: sliced avocado, cilantro, jalapeños, lime wedges, sour cream, salsa, guac, hot sauce.
How to Make Sheet Pan Nachos (Step-by-Step)
Step 1: Preheat + Prep the Pan
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
Step 2: Cook the Beef
In a frying pan over medium-high heat, heat 1 Tbsp cooking oil, then add 1 lb ground beef, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, ½ tsp cumin, salt, and pepper. Cook for 5–10 minutes until browned. Drain excess grease.
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
Step 3: Build the Base
Spread tortilla chips evenly across the baking sheet.
Step 4: Add Toppings
Layer on cooked beef, tomatoes, onion, corn, black beans, pinto beans, black olives, and scallions.
Step 5: Pile on the Cheese
Sprinkle 2½ cups mozzarella over everything.
Step 6: Bake
Bake for 12–15 minutes, until the cheese is melted and bubbly.
Step 7: Garnish + Serve
Let cool for 5 minutes. Add your favorite toppings and serve right from the pan!
Love easy dinners? Try my Greek Chicken Sheet Pan Dinner, Sheet Pan Chicken with Beans & Potatoes, or Pineapple Chicken Sheet Pan—all made on one tray.
Recipe Tips
- Use thick chips – so they don’t get soggy.
- Cheese goes last – it melts everything together.
- Serve immediately – these are best hot and fresh.
- Double the meat mixture – freeze half for later nachos or tacos.
Next up – Variations & Swaps: 👇👇 Keep Scrolling 👇👇
Variations & Swaps
- Spicy Version: Add red pepper flakes or hot sauce to the beef.
- Different Cheese: Try cheddar, Monterey Jack, or pepper jack.
- Swap the Beef: Ground turkey or chicken works great.
- Veggie Boost: Add diced bell pepper or shredded zucchini with the beans.
- Stretch It: Mix in ½ cup cooked lentils with the beef to make it go further.
Mistakes to Avoid
- Using thin chips – they’ll collapse under the toppings.
- Skipping the parchment – cleanup will be a mess.
- Overloading – too much can make it soggy. Keep it hearty but balanced.
Need something fun? Make Sheet Pan Fajitas or Sheet Pan Pancakes for a family-friendly twist.
How To Store Leftovers
- Fridge: Store leftovers in an airtight container up to 3 days.
- Reheat: Best in a skillet or toaster oven for crispy results.
- Freezer: The cooked beef mixture can be frozen up to 2 months.
Recipe Variations and Swaps
- Spicy Kick – Add red pepper flakes or hot sauce.
- Extra Cheesy – Mix in a little shredded mozzarella or cheddar before melting.
- Swap the Beef – Ground turkey or chicken also works great.
- Lower Carb – Skip the bun and serve it over cauliflower rice or in lettuce wraps.
Have A Question?
- Tried this recipe? Leave a star rating and comment below—I’d love to hear how it turned out!
- Got a question? Ask in the comments—I’m happy to help.
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Sheet Pan Ground Beef Nachos
Ingredients
- 1 lb ground beef
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cumin
- salt and pepper
- 1 cup cherry tomatoes - sliced in half
- ¼ yellow onion - chopped
- ½ cup frozen corn
- ½ cup canned black beans - drained and rinsed
- ½ cup canned pinto beans - drained and rinsed
- ½ cup sliced black olives
- 4 chopped scallions - about ¾ cup
- 2 ½ cups mozzarella cheese - or any cheese you prefer
- 5.5 oz tortilla chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a frying pan over medium-high heat, add 1 Tbsp cooking oil and 1 lb ground beef. Stir in the spices: 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, ½ tsp cumin, ½ tsp salt and ¼ tsp ground black pepper. Mix everything together.
- Cook until the beef is no longer pink, about 5-10 minutes. Drain any excess grease.
- Add a layer of tortilla chips to the baking sheet.
- Sprinkle on the toppings: 1 lb cooked ground beef, 4 chopped scallions, 1 cup sliced cherry tomatoes, ¼ chopped yellow onion, ½ cup corn, ½ cup black beans, ½ cup pinto beans and ½ cup black olives.
- Sprinkle 2 ½ cups mozzarella cheese on top of everything. Add the baking sheet to the oven. Bake for 12-15 minutes or until cheese is fully melted.
- Remove from oven and let cool 5 mins then serve.
Recipe Notes:
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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