Sheet Pan Nachos
Updated Jan 28, 2026
One-pan sheet pan nachos baked in the oven with simple ingredients and big flavor. Quick to make, easy to customize, and done in about 25 minutes.
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Sheet pan nachos are a family dinner win!
My kids love nachos, and I love sheet pan meals, so naturally this was going to happen. These sheet pan nachos are my go-to when everyone wants something fun, I don’t want to cook a “real” dinner, and I definitely don’t want extra dishes. It’s seasoned ground beef, black beans, lots of cheese, and all the toppings, so everyone can customize themselves. Everything goes on one pan, into the oven, and somehow everyone’s happy, which is a win on a busy night.
Happy Cooking!
– Yumna
Sheet Pan Nachos Ingredients
- Tortilla chips: Choose a sturdy corn chip that’ll hold up to all your nacho toppings!
- Ground beef: I like to go for lean ground chuck for the ideal meat-to-fat ratio. You can also sub in shredded chicken, or leave out the meat if you’re looking to make these vegetarian!
- Black beans: Use black beans or switch it up with pinto beans. Just give them a good rinse before adding them on top of your nachos.
- Seasoning: You’ll need chili powder, cumin, salt, and black pepper to flavor these sheet pan nachos. You can also try mixing up a small batch of taco seasoning!
- Cheese: I use shredded cheddar for these baked nachos, but any melting cheese will work, like Monterey jack or Colby.
- Toppings: I like to top my nachos with homemade salsa, sour cream, scallions, jalapenos, avocados, and lime, but feel free to get creative with your toppings!
How to Make Sheet Pan Nachos
Sheet Pan Nacho Recipe
Sheet pan nachos made with seasoned ground beef, black beans, and melted cheese. Ready in about 25 minutes and easy to customize for everyone.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 12 ounce bag tortilla chips
- 1 15 ounce can black beans , drained and rinsed
- 2 cups shredded cheddar cheese
- 1 cup prepared salsa
- ½ cup sour cream
- 4 scallions thinly sliced
- 1 jalapeño thinly sliced (optional)
- 2 small avocados peeled and diced
- Lime wedges for serving
Instructions
- Preheat the oven to 425˚F and line a rimmed baking sheet with foil.
- In a large skillet, add olive oil and set over medium heat. Add ground beef and cook, breaking up the beef with a fork, for 5 to 7 minutes, or until only some pink remains. Add chili powder, cumin, salt and pepper and cook for 1 to 2 minutes more, or until cooked through. Remove from heat.
- Scatter tortilla chips in a single layer on the prepared baking sheet. Top with beef, black beans and cheddar cheese. Place in the oven and bake for 5 to 7 minutes, or until the cheese is melted.
- Let cool slightly, then distribute the salsa and sour cream evenly on top of the nachos. Scatter scallions and jalapeño slices (if using), and avocado on top. Serve with fresh lime wedges on the side, and squeeze lime juice on top right before enjoying.
Equipment
Notes
- My Top Tip: The hotter the oven, the better. The high heat warms everything quickly, so you get a crisp chip and melty cheese without burning anything.
- Storage: Leftover nachos are best eaten fresh. The chips tend to get soggy, but if you have leftovers, you can store them in an airtight container in the fridge for up to two days. If possible, I’d recommend storing everything separately (just build them right before reheating). When you’re ready to eat, reheat your leftover nachos on a baking sheet in a preheated 400˚F oven for about 6 minutes.
Nutrition
Calories: 518kcal, Carbohydrates: 26g, Protein: 32g, Fat: 33g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.3g, Cholesterol: 96mg, Sodium: 1104mg, Potassium: 1075mg, Fiber: 12g, Sugar: 4g, Vitamin A: 1716IU, Vitamin C: 17mg, Calcium: 363mg, Iron: 5mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Choose a sturdy tortilla chip. You need a chip that can hold up to the weight of the beef, beans, and toppings. Nothing is worse than grabbing a chip and feeling it crumble in your hands! Thinner chips will become soggy and break, so choose your chip wisely!
- Drain and rinse your black beans well. The brine from canned beans can be salty and metallic, so you’ll want to rinse them off before scattering them over the chips.
Serving Ideas
- Add extra toppings. If you wanna take things to the next level, try making homemade salsa, peach salsa, or guacamole!
- Pair with tacos. For a full Mexican-inspired spread, I like to serve these nachos as a side with my ground beef tacos, street tacos, or grilled fish tacos.
- Add a side salad. I also love to make a Southwestern salad to go with these baked nachos, like my Mexican chopped salad, Mexican street corn salad, or even taco pasta salad.
FAQs
How do I prevent my nachos from getting soggy?
Don’t use thin restaurant-style chips. They won’t hold up to the toppings (so they’ll be a soggy mess). Another way to prevent soggy nachos is by using a good melting cheese like mild cheddar and shredding it yourself.
Comments
Making this tonight. I added the drained black beans to my beef half way through cooking. Looks and smells delicious. I had tex mex seasoning so just used that. Have peppers, tomatoes, avocado and green onions to sprinkle on top. Thank you for a great recipe
Yay, so glad you liked it!! Sounds like your beans were extra flavorful—yum! Love the veggies you added too. Thanks so much, Jacqui!!
My husband and I loved these! Thank you for the recipe.
Yay, thank you!! Glad you both enjoyed it!
Yummy Sheet Pan Nachos, It was a crowd pleaser, liked by all!
You really can’t go wrong with nachos!