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Nachos are such a great weeknight dinner winner. Sheet pan nachos come out of the oven ready to feed a crowd with just a handful of easy ingredients. With melted Colby Jack layered over everything and protein-rich refried beans anchoring the layers, this comfort food makes a hearty and satisfying dinner.
I don’t always have avocados at the ready, but a cool guacamole and refreshing sour cream add that final hit of tex-mex flavor. Keep an eye out for a sale on ground beef or swap in turkey burger.
How to make my Sheet Pan Ground Beef Nachos
The beauty of nachos is that you can add in or remove whatever you want. Don’t want to bother making guac? Add chopped fresh avocado. Want saucy nacho cheese? Add it or replace the melted Colby jack. I can’t do spicy fresh jalapeños, but i can eat mild pickled ones. You do you, boo. The world is your…pan of nachos.
Step 1: Line a rimmed baking sheet with parchment. Preheat the oven to 400F.
Step 2: On medium heat, brown 1 lb ground beef until no longer pink, breaking it apart with a spatula. Drain excess fat if you want, I usually spoon out some and leave quite a bit since the flavor is there.
Step 3: Stir in 1 oz taco seasoning and water. Simmer for 1 minute while stirring.
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Step 4: Dice 1 Roma tomato on a cutting board. If using jalapenos, slice or dice. (Try not to touch your eyes after cutting or use disposable gloves after handling peppers. Ask me how I know.) Set aside.
Step 5: Spread a 9 oz bag of tortilla chips evenly and in one layer across the prepared baking sheet. I wouldn’t recommend the “cantina style” only because they are usually very thin and fragile.
Step 6: Drop teaspoonfuls of refried beans over the arranged chips, then scatter the seasoned beef on top. This is where I try to nudge toppings so most chips are getting the good stuff.
Step 7: Sprinkle with 2 c shredded Colby Jack cheese and top with jalapeño slices (if using).
Step 8: Bake for 6 minutes, until the cheese is melted and edges are crisp. Check to make sure the chip edges aren’t getting dark brown. If needed, add 3 minutes to get the cheese melty.
Step 9: Remove from the oven. If ready to serve immediately, it’s time to top with dollops of ½ c guacamole and ½ c sour cream, then sprinkle with ½ c sliced olives and diced tomatoes.
The bottom line
You can make these Sheet Pan Ground Beef Nachos as simple or as sophisticated as your appetite desires! Is it taco night? These make a great tex-mex appetizer for a crowd. I found a bag of tasty birria chicken by bettergoods and made this baked nacho recipe with chicken instead. That’s the beauty of it: a base of meat, cheese, chips—everything else is up to you!
Hard to imagine it, but if you have leftovers, here are my tips on how to reheat nachos.
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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 or black beans
- 2 c Colby Jack shredded
- 1 jalapeño optional
- ½ c guacamole optional
- ½ c sour cream optional
- ½ c sliced olives sliced, optional
- 1 tomato diced, optional
Instructions
- Line a rimmed baking sheet with parchment. Preheat oven to 400F.
- Brown the ground beef on medium, breaking it up with a spatula. Drain or spoon out as much grease as you want.
- Stir in taco seasoning and water, simmer about a minute so it thickens a bit.
- If using, slice or dice the jalapenos. Dice the tomato. Set aside. These will go on after baking.
- Arrange tortilla chips on the baking sheet. I try to get these in one layer as best as I can, curved side up to help hold the meat and beans.
- Spoon refried beans (or black beans) over chips, then add the cooked, browned taco meat and add handfuls of cheese over top. Top with jalapeños, if using.
- Bake 6 minutes, or until cheese melts and edges brown. Check that the outside chips aren't getting too brown. If the cheese hasn't melted enough add another 3 minutes. You want fully melted cheese but not dark brown chips.
- Drop spoonfuls of guacamole and sour cream, and sprinkle on olives and tomato, distributing so chips are getting a little of everything. Serve warm.
- Pro Tip: If you have a can of Rico's nacho cheese, warm up 1/4 or 1/2 cup in the microwave and drizzle on top (ballpark style) right before serving.
