This Sheet Pan Nachos Recipe makes a quick and easy appetizer for a crowd or a favorite weeknight supper! These delicious nachos are ready in less than 30 minutes and are simple to make on your sheet pan.
Looking for more recipes that make great appetizers or quick meals? Crispy Baked Buffalo Chicken Wings, Mini Quiche, and Swedish Meatballs are perfect for parties and game nights, as well as delicious, simple meals!
I love quick and easy recipes that I know my family and guests will enjoy. And when it’s scrumptious, can be made in one pan, and works as a quick meal or party food, it’s on my go-to list! Nachos are definitely on that list, and these sheet pan nachos just couldn’t be easier or more delicious!
Why I Love This Recipe
- Delicious Appetizer or Easy Dinner – Such a versatile recipe, it’s a perfect game-day food or a simple family supper.
- Easy One Dish Recipe – The recipe cooks all in one sheet pan and couldn’t be easier!
- Quick to Make – Ready to enjoy in less than 30 minutes, so it’s a dish that you can make last minute for guests or a busy night’s dinner.
Sheet Pan Nachos Recipe
Loaded nachos have to be one of my favorites. I love them made in several ways with various toppings. And I make these sheet pan nachos often for a quick supper or a satisfying snack for guests. You’ll love how delicious and how quick and easy this nachos recipe is to make too!
How To Make Sheet Pan Nachos
To make this easy sheet pan nachos recipe, you’ll need the following ingredients:
- tortilla chips
- ground beef – you can also use ground turkey or ground venison if you prefer
- cumin and chili powder
- Stone House Seasoning – my family’s house seasoning – mix 1 teaspoon of this in the meat
- cheeses – Monterey Jack and cheddar are the delicious cheeses I use in this recipe. You can substitute some of another cheese if you don’t have one of these on hand – but use a cheese that melts well. I prefer to shred my own instead of pre-shredded cheese in a bag, but use bagged shredded if you wish.
- black beans – you can substitute pinto beans if you wish. Rinse and drain canned beans well.
- jalapeno peppers – cut them into round slices, or use pre-sliced jarred jalapenos, but make sure to drain them completely.
- onions – sliced green onions, or your favorite chopped onion
- salsa – you can also use your favorite tomato-based salsa
- sour cream
- avocado – pitted and diced
- lime – cut into wedges
Arrange tortilla chips. Begin by preheating the oven and then lining my sheet pan with foil or parchment for easy cleanup. Arrange tortilla chips in a single layer on the prepared sheet pan and set it aside.
Brown meat. Add ground beef (or ground meat) to a medium skillet and brown the meat, along with Stone House Seasoning and spices, over medium heat. Stir frequently for about 5 minutes until browned. Remove from heat.
Layer ingredients and bake. Use a slotted spoon to drain any excess fat from the cooked meat before spooning it onto the tortilla chips. then top the tortilla chips with the browned meat, cheese, and black beans and pop it into the oven to allow the cheese to melt. Remove from oven once the cheese is melted, about 5-7 minutes.
Add toppings to nachos and serve. Top the melted cheese-covered nachos with jalapeno slices, green onions, salsa, sour cream, and avocado. Finally, squeeze a few wedges of lime over the nachos and serve with the remaining on the side. Serve and enjoy!
Make Ahead and Storage Instructions
These sheet pan nachos taste amazing served hot and fresh! But you can save a little time by prepping some of the ingredients ahead of time. As far as making ahead, ground beef is all that should be cooked ahead for best results. And if you have any leftovers of these delicious nachos, you will certainly want to save them for later!
To meal prep. Chop and slice ingredients as needed, shred the cheese, and make the salsa and Stone House Seasoning recipes as needed. You can even pre-measure spices if you wish. Store all the prepped toppings as needed in airtight containers in the refrigerator.
To make ahead. Prepare the ground meat as instructed. Allow to cool and store in an airtight container in the refrigerator for up to 3-4 days. When ready to make the nachos, heat the beef on the stove or in the microwave til warm and proceed with the remaining recipe instructions.
To store leftover sheet pan nachos. Again, I would not advise making the entire recipe ahead of time (only the beef) for the freshest results. But, if any leftovers remain, store them in the refrigerator in an airtight container for 3-4 days. When ready to serve, place on a sheet pan and reheat in the oven until warmed throughout.
This loaded sheet pan nachos recipe is a crowd-favorite appetizer and perfect for a much-loved, quick family supper!
More Favorite Party-Perfect Recipes
Here’s my Sheet Pan Nachos recipe. I hope you love it as much as we do!
Sheet Pan Nachos Recipe
- 1 (9-ounce) package tortilla chips
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon Stone House Seasoning
- 1 cup grated monterey jack cheese
- 1 cup grated Cheddar cheese
- 1 (15-ounce) can black beans, drained and rinsed
- 1/4 cup pickled jalapeno slices
- 3 green onions, sliced
- 1/2 cup restaurant style salsa
- 1 (4-ounce) container sour cream
- 2 medium avocado, pitted and diced
- 1 medium lime, sliced into wedges
- Preheat oven to 350º F. Line a baking sheet with foil or parchment paper. Arrange the tortilla chips in a single layer on the prepared baking sheet and set aside.
- Add the ground beef to a medium skillet set over medium heat. Sprinkle on cumin, chili powder, and Stone House Seasoning. Cook, stirring frequently, until all of the meat is brown, about 5 minutes. Remove the skillet from the heat.
- Remove the meat mixture from the skillet using a slotted spoon and arrange it on top of the chips. Then, top with the cheeses and the the black beans. Place the sheet pan into the preheated oven and bake until the cheeses have melted, about 5 – 7 minutes. Remove from the oven and top with peppers, green onions, salsa, sour cream, and avocado. Squeeze two lime wedges over the top of the nachos and serve the remaining lime wedges on the side.
Nutrition information is automatically calculated, so should only be used as an approximation.