Sheet Pan Nachos

5 from 22 votes

This easy Sheet Pan Nacho recipe layers crispy tortilla chips with beef, beans, and cheese and is loaded with all your favorite nacho toppings.

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Load up these Sheet Pan Nachos with all the good stuff for a fun way to serve nachos for a crowd! Tortilla chips, seasoned ground beef, black beans, and cheese all baked on a sheet pan until crisp and melty finished with all your favorite nacho toppings! If you’re feeling adventurous, make beef and bean sheet pan nachos for dinner and serve it with a Mexican-themed side dish, like my Mexican chopped salad!

Hand lifting up a few chips from the Sheet Pan Nachos.
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Baked sheet pan nachos are so good, and the kids go crazy for them! The toppings take these nachos over the top. Choose different textures from smooth to crunchy, and add in the heat! Avocados, sliced jalapenos, and green onions to start, and then build on from there. Squeeze on some fresh lime juice and serve with salsa and sour cream for the best sheet pan nachos you’ve ever tasted.

Why you’ll love this easy sheet pan nacho recipe

  • Quick and easy. The ground beef fry’s up in just 10 minutes, and then the nachos finish in the oven in about 5 minutes for a super quick appetizer or meal.
  • A kid favorite. What’s not to love about nachos? Just add toppings you know your kids like, and you’ll be on the track to the best kid-friendly nacho recipe.
  • Crave worthy recipe. Nachos always hit the spot when you are craving something cheesy, beefy, and full of tasty Mexican flavors. I also love how versatile it is with adding what toppings I’m in the mood for or have on hand.

Ingredients to make sheet pan nachos

  • Tortilla chips: Choose a sturdy corn chip that holds up to all the nacho toppings!
  • Ground beef: Choose lean ground chuck for the ideal meat-to-fat ratio without being overly greasy.
  • Black beans: Use black beans or switch it up for pinto beans. You can also use dry beans and make them yourself. Just give them that final rinse before adding on top of your nachos.
  • Seasoning: chili powder, cumin, salt, and black pepper. Try mixing up small batch of taco seasoning for adding to your recipes.
  • Cheese: I use shredded cheddar, but any melting cheese would work, like Monterey jack or Colby.
  • Toppings: Salsa, sour cream, scallions, jalapenos, avocados, and lime.
Ingredients for sheet pan recipe: tortilla chips, scallions, black beans, ground beef, sour cream, avocados, limes, shredded cheese, oil, jalepeno, salsa, and spices.

How to make sheet pan nachos with ground beef

These are the best sheet pan nachos full of all the good stuff, and it’s pretty easy to make. Cook up the beef, and start building the layers before baking into a cheesy pile of crunchy nachos you’ll have a hard time resisting!

Cook Ground Beef

  1. Cook the ground beef, breaking it up into smaller pieces until just cooked with some pink remaining.
  2. Sprinkle the seasoning blend over the beef and finish cooking the beef.
2 image collage browning meat in skillet and then added spices.

Build and Bake

  1. Scatter tortilla chips in a single layer on a prepared baking sheet
  2. Top with beef, black beans, and cheddar cheese.
  3. Place in the oven and bake until the cheese is melted.
  4. Scatter scallions, jalapeno slices, and avocado on top with lime wedges. Serve with sour cream and salsa on top.
4 image collage making recipe on sheet pan: 1- spread out chips evenly, 2- beef, beans, and cheese added on top, 3- nachos after baking, 4- topped with scallions, jalapenos, avocado, and lime wedges.

Tips for making sheet pan beef nachos

  1. 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 it crumbling in your hands! The thinner chips will become soggy and break, so choose your chip wisely for the best results.
  2. Add extra cheese. Before adding the beef and beans, sprinkle some cheese on the chips, getting it into all the little grooves for the ultimate cheesy sheet pan nachos.
  3. Drain and rinse the 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.
  4. The hotter the oven, the better. The high heat warms everything quickly to get a crisp chip and melty cheese without burning anything.
  • Add radishes. Thinly slice them and scatter them on top of the nachos when you add the avocado. They add a pop of color, a nice crunch, and a peppery fresh taste.
  • Skip the beef. You can easily make these sheet pan nachos vegetarian by only using beans and skipping the ground beef from the recipe. Add another can of drained beans to keep it loaded.
  • Use another ground meat. Try ground chicken or turkey instead of beef for a lighter version that still packs in the flavor.
  • Use shredded chicken instead. I love making shredded chicken ahead of time and freezing for when I need it. Just grab from the freezer to defrost and season it with the taco blend. Or make it fresh. Either way, chicken nachos are always a plus!
  • Add in cooked veggies. When cooking the meat, sauté in onions, red peppers, and/or mushrooms. It just gets tastier and tastier with each addition!

How to store & reheat nachos

Leftover nachos are best eaten fresh. The chips tend to get soggy, but if you have leftovers of nachos, you can store them in an airtight container in the fridge. If possible, it would be better to store everything separately and build before heating.

To reheat: Reheat leftover nachos on a baking sheet in a preheated 400˚F oven for about 6 minutes.

How long will nachos last in the fridge?

It’s best to eat nachos fresh, but leftovers can store in the fridge for 1-2 days. After that, the chips may not crisp up.

Frequently asked questions

How do you prevent nachos from getting soggy?

Don’t use the thin restaurant-style chips. They can’t hold up to the toppings and will be a soggy mess. Another way to prevent soggy nachos is using a good melting cheese like mild cheddar and shredding it yourself.

What toppings go with beef and bean nachos?

Top with salsa, guacamole, corn salsa, sour cream, jalapeños, red onions, or tomatoes for a classic Mexican flavor. You could also add pickled onions, black olives, shredded lettuce, and avocado sauce.

In what order do you layer nacho ingredients before baking?

Start with a layer of tortilla cheese and then add any hot toppings, like ground beef and beans, finishing with shredded cheese. Once it’s out of the oven, add any chopped veggies, sour cream, and salsa.

Baking tray of nachos with veggie toppings, a dollop of sour cream and salsa, and a small dish of salsa nearby with spoon dipped in.

This cheesy beef and bean sheet pan nacho recipe is fun, festive, and delicious to share. Remember to add the finishing touch with a squeezing of lime juice to add a bright pop of citrus flavor. Nachos are perfect for anyone, kid and adult alike. Grab your favorite toppings and start chowing down!

More appetizer recipes:

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Sheet Pan Nachos

This easy Sheet Pan Nacho recipe layers crispy tortilla chips with beef, beans, and cheese and is loaded with all your favorite nacho toppings.
5 from 22 votes
Servings 6 servings
Course Appetizer
Calories 518
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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  • 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
  • Fresh lime wedges for serving


  • 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.


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.

Cuisine Tex Mex
Course: Appetizer

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  1. Salma says:

    Yummy Sheet Pan Nachos, It was a crowd pleaser, liked by all!

    1. Yumna J. says:

      You really can’t go wrong with nachos!