Classic Sheet Pan Beef Nachos (Print Version)

Crispy tortilla chips topped with seasoned beef, melted cheese, and vibrant Tex-Mex toppings for a hearty dish.

# What You'll Need:

→ Beef

01 - 1 pound ground beef
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 1 packet (1 ounce) taco seasoning
06 - 1/4 cup water

→ Chips & Cheese

07 - 12 ounces 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

# Directions:

01 - Preheat the 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 sauté for 2 minutes until translucent. Add minced garlic and cook for 30 seconds.
03 - Add ground beef to the skillet, breaking it apart with a spatula. Cook for 5 to 6 minutes until browned. Drain excess fat if necessary.
04 - Stir in taco seasoning packet and water. Simmer for 2 to 3 minutes until mixture thickens. Remove from heat.
05 - Arrange tortilla chips evenly on the prepared baking sheet. Spread the cooked beef mixture over the chips. Sprinkle both cheddar and Monterey Jack cheese evenly on top.
06 - Bake for 8 to 10 minutes until the cheese is melted and bubbly.
07 - Remove from oven and immediately top with diced cherry tomatoes, sliced jalapeños, black olives, corn, chopped red onion, and cilantro.
08 - Add dollops of sour cream and diced avocado. Serve hot with lime wedges on the side.

# Expert Tips:

01 -
  • Everything cooks on one pan, so you're not washing a mountain of dishes while your guests are still eating.
  • The cheese gets crispy at the edges and gooey in the middle, which is the kind of texture contrast that makes people go quiet for a few bites.
  • You can double the recipe without any extra effort, just grab a second sheet pan and let them both bake at once.
02 -
  • Drain the beef thoroughly after browning or the bottom layer of chips will turn soggy and lose all their crunch.
  • Use two types of cheese because cheddar alone can get grainy when it cools, and Monterey Jack keeps everything creamy.
  • Add fresh toppings only after baking so the tomatoes and avocado stay bright and don't cook into mush.
03 -
  • Layer half the chips, half the beef and cheese, then repeat so the bottom layer gets just as much love as the top.
  • Broil for the last minute if you want the cheese to brown and blister in spots, but watch it like a hawk because it goes from perfect to burnt in seconds.
  • Let the pan sit for one minute after pulling it from the oven so the cheese sets slightly and doesn't slide off when you scoop.
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