Classic Sheet Pan Beef Nachos (Printable)

Crispy tortilla chips topped with seasoned beef, melted cheeses, and vibrant toppings, ideal for sharing.

# 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

# Step-by-Step:

01 - Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - Heat olive oil in a skillet over medium heat. Add diced onion and sauté until translucent, about 2 minutes. Add minced garlic and cook for 30 seconds.
03 - Add ground beef, breaking it apart with a spatula. Cook until browned, 5 to 6 minutes. Drain excess fat if necessary. Stir in taco seasoning and water; simmer for 2 to 3 minutes until thickened. Remove from heat.
04 - Spread tortilla chips evenly across the prepared baking sheet.
05 - Distribute the cooked beef mixture evenly over the chips. Sprinkle shredded cheddar and Monterey Jack cheeses on top.
06 - Bake in the preheated oven for 8 to 10 minutes until cheese is melted and bubbling.
07 - Remove from oven and immediately top with diced tomatoes, jalapeños, black olives, corn, red onion, and cilantro.
08 - Add dollops of sour cream and avocado slices. Serve hot with lime wedges on the side.

# Expert Suggestions:

01 -
  • Everything cooks on one pan, so cleanup is just tossing foil and wiping the counter.
  • You can double or triple it without changing a single thing about how it works.
  • It tastes like restaurant nachos but costs about a third as much.
  • People eat with their hands and talk more, which is the whole point of nachos anyway.
02 -
  • Drain the beef well or the chips will get soggy and lose their crunch within minutes.
  • Dont put the sour cream or avocado on before baking or theyll turn brown and separate into something unappetizing.
  • Use a rimmed baking sheet or the cheese will drip onto the oven floor and smoke up your kitchen.
03 -
  • Use two kinds of cheese so you get both flavor and melt, and shred them yourself because pre-shredded cheese has coating that keeps it from melting smoothly.
  • Layer the chips in two stages if youre feeding a crowd: chips, beef, cheese, then another layer of chips, beef, and cheese so every bite is loaded.
  • Warm your tortilla chips in the oven for three minutes before building nachos if theyre stale or soft from sitting out.
Return