When the oven door opens, a rush of toasted corn, bubbling cheese, and spiced beef fills the kitchen. The sheet pan nachos come out crisp along the edges, their melted Colby Jack stretching between chips, with pockets of refried beans anchoring the layers.
Jalapeños soften just enough in the heat to lend a mild, fragrant bite. This is the kind of recipe that feeds a crowd without fuss — serve straight from the pan, still hot, with cool guacamole and sour cream melting into the warm cheese.
Steps + Photos to make this recipe for Sheet Pan Ground Beef Nachos
Step 1: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Step 2: In a medium skillet over medium heat, cook 1 lb ground beef until no longer pink, breaking it apart with a spatula. Drain excess fat.
Step 3: Stir in 1 oz taco seasoning and water; let simmer for a minute to absorb.
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Step 4: Slice 2 jalapeños and dice 1 Roma tomato on a cutting board.
Step 5: Spread a 9 oz bag of tortilla chips evenly and in one layer across the prepared baking sheet.
Step 6: Drop spoonfuls of refried beans over the chips, then scatter the seasoned beef on top.
Step 7: Sprinkle with 2 c shredded Colby Jack cheese and top with jalapeño slices.
Step 8: Bake for 12 minutes, until the cheese is melted and edges are crisp.
Step 9: Remove from the oven and top with dollops of ½ c guacamole and ½ c sour cream, then sprinkle with ½ c sliced olives and diced tomato. Serve immediately.
Tools & Equipment
- Measuring cups
- Medium skillet
- Silicone spatula
- Cutting board
- Knife
- Large baking sheet
- Parchment paper
Tips for Success
- For extra-crispy chips, use a rimmed baking sheet and avoid overcrowding.
- Warm the refried beans slightly before spooning — they’ll spread more easily.
- Use freshly shredded cheese for smoother melting.
- Add a second layer of chips halfway through for taller, restaurant-style nachos.
- Keep toppings like guacamole and sour cream chilled until serving for contrast.
The bottom line
Sheet Pan Ground Beef Nachos turn simple pantry staples into something worthy of a weeknight dinner or a casual gathering. The oven transforms the chips into crisp foundations for spiced meat and bubbling cheese, while cool toppings bring contrast and freshness. It’s a baked nacho recipe that asks little of you but gives back generously — one satisfying, melty handful at a time.
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Sheet Pan Ground Beef Nachos
Ingredients
- 1 lb ground beef
- 1 oz packet taco seasoning
- 9 oz bag restaurant-style tortilla chips
- 16 oz can refried beans
- 2 c Colby Jack shredded
- 2 jalapeños sliced
- ½ c guacamole
- ½ c sour cream
- ½ c sliced olives
- 1 Roma tomato diced
Instructions
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Cook ground beef in a medium skillet over medium heat, breaking it apart until browned. Drain grease.
- Stir in taco seasoning and water; simmer until absorbed.
- Prepare jalapeños and tomato.
- Arrange tortilla chips on baking sheet.
- Spoon refried beans over chips, then add beef and sprinkle with cheese.
- Top with jalapeños.
- Bake 12 minutes, or until cheese melts and edges brown.
- Add guacamole, sour cream, olives, and tomato. Serve warm.
