Classic Sheet Pan Beef Nachos (Printable)

Crispy tortilla chips layered with seasoned beef, cheddar, Monterey Jack, 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

# Steps:

01 - Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil to facilitate cleanup.
02 - Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 2 minutes until translucent. Incorporate minced garlic and cook for an additional 30 seconds.
03 - Add the ground beef to the skillet, breaking it apart with a spatula. Cook for 5 to 6 minutes until browned. Drain excess fat if necessary. Stir in taco seasoning and water, then simmer for 2 to 3 minutes until the mixture thickens. Remove from heat.
04 - Spread tortilla chips evenly on the prepared baking sheet. Distribute the cooked beef mixture uniformly over the chips. Sprinkle shredded cheddar and Monterey Jack cheeses generously on top.
05 - Place the baking sheet in the oven and bake for 8 to 10 minutes until the cheese is melted and bubbly.
06 - Remove the nachos from the oven and immediately garnish with diced cherry tomatoes, sliced jalapeños, black olives, corn, chopped red onion, and fresh cilantro.
07 - Add dollops of sour cream and arrange avocado slices on top. Serve hot accompanied by lime wedges.

# Expert Tips:

01 -
  • Everything happens on one pan, so cleanup is almost nonexistent and you can focus on toppings instead of dishes.
  • The beef stays juicy and flavorful because it gets a quick simmer with taco seasoning before it even touches the chips.
  • You can pile on whatever toppings you have in the fridge, making it endlessly adaptable to your mood or what needs using up.
  • Its impressive enough for a party but simple enough for a Tuesday when you just need something good without the fuss.
02 -
  • Don't skip draining the beef if it's swimming in grease, or your chips will turn soggy and lose their crunch.
  • Use parchment paper or foil on the pan, because baked cheese sticks like glue and scrubbing it off is miserable.
  • Add the fresh toppings only after baking, or the tomatoes will release water and the avocado will turn brown and mushy.
  • Serve nachos straight from the oven, they taste best when the cheese is still molten and everything is piping hot.
03 -
  • Layer half the cheese under the beef and half on top, so every chip gets coated and the beef stays anchored instead of sliding off.
  • Toast your tortilla chips in the oven for a few minutes before adding toppings if they've been sitting in the pantry and lost their crunch.
  • Use a cast iron skillet instead of a baking sheet if you're serving a smaller crowd, it keeps everything hot longer and looks great on the table.
  • Squeeze lime juice over the finished nachos just before serving, the acidity brightens everything and cuts through the richness in a way that makes each bite feel balanced.
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