Sheet Pan Nachos
Sheet Pan Nachos are loaded with seasoned beef, melted cheese, black beans, and crispy tortilla chips.This easy Tex-Mex recipe is perfect for parties, dinners, and game day.Ready in just 25 minutes with simple ingredients.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon dried oregano
- 10 ounces tortilla chips divided
- 4 cups Mexican-blend shredded cheese divided
- 1 cup cooked black beans divided
- 1 cup cooked yellow corn divided
Optional Toppings
- Diced roma tomatoes
- Pickled jalapeños
- Sour cream or Mexican crema
- Diced red onions
- Chopped cilantro
- Diced avocado
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the ground beef, tomato paste, chili powder, cumin, kosher salt, garlic powder, onion powder, paprika, and oregano.
- Break the meat apart with a wooden spoon and cook for 6–8 minutes until browned.
- Arrange half of the tortilla chips on the prepared baking sheet.
- Top with half of the seasoned beef, half of the shredded cheese, half of the black beans, and half of the corn.
- Repeat the layers with the remaining ingredients.
- Bake the Sheet Pan Nachos for 4–6 minutes until the cheese is fully melted.
- Add your favorite toppings including tomatoes, jalapeños, sour cream, onions, cilantro, and avocado.
- Serve immediately while warm and crispy.
Notes
- Add refried beans for extra richness.
- Fresh guacamole pairs perfectly with these nachos.
- Serve with salsa, queso dip, or lime wedges.
- Rotisserie chicken can be used for a faster variation.
- Keep toppings fresh and cold for the best texture contrast.