Easy Sheet-Pan Nachos (Printable)

Crispy tortilla chips layered with spicy beef, cheese, beans, and fresh toppings, baked for a quick snack.

# What You Need:

→ Protein

01 - 8.8 oz ground beef (or ground turkey or plant-based mince)

→ Spices

02 - 1 tsp chili powder
03 - 1/2 tsp ground cumin
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/4 tsp salt
08 - 1/4 tsp black pepper

→ Base

09 - 7 oz tortilla chips (about 1 large bag)

→ Cheese

10 - 7 oz shredded cheddar cheese (about 2 cups)
11 - 3.5 oz shredded Monterey Jack cheese (about 1 cup)

→ Toppings

12 - 1 medium tomato, diced
13 - 1/2 small red onion, finely chopped
14 - 1 small jalapeño, thinly sliced (optional)
15 - 1/4 cup canned black beans, drained and rinsed
16 - 1/4 cup canned sweet corn, drained
17 - 2 tbsp sliced black olives (optional)
18 - 2 tbsp chopped fresh cilantro

→ To Serve

19 - Sour cream, salsa, and guacamole

# How To Make It:

01 - Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - In a skillet over medium-high heat, cook ground beef, breaking it up until browned and cooked through, about 5 to 6 minutes. Drain excess fat if needed.
03 - Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for 1 minute until fragrant, then remove from heat.
04 - Spread tortilla chips evenly over the baking sheet. Top with cooked beef mixture, followed by black beans and corn evenly distributed.
05 - Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the layered ingredients.
06 - Bake for 8 to 10 minutes or until cheese is melted and bubbling.
07 - Remove from oven and immediately top with diced tomato, red onion, jalapeño slices, olives, and cilantro.
08 - Serve hot alongside sour cream, salsa, and guacamole.

# Expert Suggestions:

01 -
  • It's genuinely foolproof—just layer, bake, and serve while everything's still hot and melty.
  • You'll have the whole thing done in 25 minutes, which means more time with your guests instead of sweating in the kitchen.
  • Everyone customizes their own plate with toppings, so you're not stuck making four different versions.
02 -
  • If you top the nachos with fresh vegetables before baking, they'll release water and make everything soggy—always add them after the cheese comes out of the oven.
  • The difference between crispy nachos and sad, limp ones is serving immediately; even five minutes on the counter changes the texture.
03 -
  • Use parchment paper or foil on your baking sheet—it makes cleanup effortless and nothing sticks.
  • If your oven runs hot, check the nachos at 7 minutes; every oven is different, and you want the cheese melted but the chips still holding their shape.
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