Loaded Sheet Pan Nachos
Loaded Sheet Pan Nachos are a simple, fun twist on regular nachos that packs a punch with layers of melty cheese, seasoned ground beef, beans, and colorful toppings all cooked…
Tip: save now, cook later.Loaded Sheet Pan Nachos are a simple, fun twist on regular nachos that packs a punch with layers of melty cheese, seasoned ground beef, beans, and colorful toppings all cooked together on one big tray. The crispy chips get perfectly baked, soaking up all those amazing flavors, making every bite a delightful mix of crunchy, cheesy, and savory goodness.
I love making these when I want a delicious meal that’s easy to throw together and share with friends or family. It’s so satisfying to just spread everything out on a sheet pan and let the oven do the work. My favorite part is piling on fresh toppings like chopped tomatoes, jalapeños, and a dollop of sour cream right before digging in – it adds a fresh, cool contrast to all that warm, gooey cheese.
This recipe is a winner during game nights or when friends stop by unexpectedly because it’s quick, customizable, and always a crowd-pleaser. I always make sure to have extra salsa and guacamole nearby to really make this snack feel like a fiesta. If you love nachos, this sheet pan version is definitely worth trying for an easy, satisfying meal or snack that everyone will ask you to make again.
Key Ingredients & Substitutions
Tortilla Chips: Choose sturdy, thick chips to hold up under all the toppings without getting soggy. If you want a healthier option, try baked chips or use veggie chips.
Ground Beef: I like 80/20 lean-to-fat ratio for juicy flavor. You can swap beef with ground turkey, chicken, or plant-based meat for a lighter or vegetarian version.
Cheese: Sharp cheddar melts well and gives great flavor. Mixing in Monterey Jack adds creamy texture. If you can’t do dairy, try a vegan cheese alternative that melts.
Taco Seasoning: Store-bought packets are easy, but homemade blends with chili powder, cumin, garlic, and paprika make it fresher and let you control the salt.
Fresh Toppings: Tomatoes, red onions, and jalapeños add brightness and zing. If you want less heat, use mild peppers or omit jalapeños. Fresh cilantro is optional but adds great aroma.
How Do I Keep the Chips from Getting Soggy?
The key is layering and timing. Put chips down first, then toppings that don’t release much moisture, like cooked beef and cheese. Bake just until cheese melts—about 10 minutes.
- Avoid adding watery toppings like tomatoes before baking. Instead, add these fresh right after you take the nachos out of the oven.
- If you want to add beans or salsa before baking, drain them well or use less.
- Serve nachos immediately after baking for the best crunch and flavor.
Equipment You’ll Need
- Large rimmed baking sheet (sheet pan) – perfect for spreading out the chips and toppings evenly so everything cooks well.
- Skillet or frying pan – you’ll brown the ground beef here easily before adding seasoning.
- Spatula or wooden spoon – great for breaking up and stirring the ground beef as it cooks.
- Mixing bowls – handy for chopping and holding your fresh toppings before assembling the nachos.
- Oven mitts – to safely handle the hot baking sheet when you take the nachos out of the oven.
Flavor Variations & Add-Ins
- Swap ground beef for shredded chicken or turkey to lighten the dish and add a new protein twist.
- Add black beans or refried beans for a boost of fiber and a creamy texture that pairs well with the cheese.
- Mix in pepper jack or smoked gouda cheese with cheddar for an extra spicy or smoky flavor.
- Top with sliced avocado, corn kernels, or black olives for extra color and fresh flavors right before serving.
Loaded Sheet Pan Nachos
Ingredients You’ll Need:
Main Ingredients:
- 1 large bag (about 10-12 oz) tortilla chips
- 1 lb ground beef
- 1 packet taco seasoning mix (or homemade equivalent)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese (optional, can be mixed with cheddar)
- 1 medium tomato, diced
- ½ cup red onion, finely chopped
- ¼ cup pickled jalapeño slices
- 2 green onions, sliced thinly (optional)
- ½ cup salsa (for serving)
- Sour cream (optional, for serving)
- Fresh cilantro, chopped (optional, for garnish)
How Much Time Will You Need?
Total time for this recipe is about 25-30 minutes. You’ll spend around 10 minutes preparing and cooking the seasoned beef, 10 minutes baking the nachos in the oven, plus a few minutes gathering and chopping fresh toppings.
Step-by-Step Instructions:
1. Cook the Beef:
Preheat your oven to 375°F (190°C). In a skillet over medium heat, cook the ground beef, breaking it apart with a spoon, until it’s browned and cooked through. Drain any excess grease.
2. Season the Meat:
Add the taco seasoning packet to the beef along with 2/3 cup water (or follow your seasoning packet instructions). Let it simmer for 3 to 5 minutes until the mixture thickens slightly. Remove from heat.
3. Assemble the Nachos:
Spread your tortilla chips evenly on a large rimmed baking sheet, then spread the cooked, seasoned beef over the chips. Sprinkle shredded cheddar and Monterey Jack cheeses evenly on top.
4. Bake and Add Toppings:
Place the sheet pan in the oven and bake for about 10 minutes or until the cheese melts and bubbles. Remove the pan carefully from the oven, then immediately sprinkle diced tomatoes, chopped red onions, pickled jalapeño slices, and optionally green onions and cilantro over the hot nachos.
5. Serve:
Serve your loaded sheet pan nachos warm with sides of salsa and sour cream for dipping or topping. Enjoy!
Can I Use Frozen Ground Beef for This Recipe?
Yes, you can! Just make sure to fully thaw the ground beef in the refrigerator overnight before cooking. This helps it cook evenly and prevents excess moisture from making the nachos soggy.
Can I Make Loaded Sheet Pan Nachos Ahead of Time?
It’s best to assemble and bake the nachos just before serving to keep the chips crispy. However, you can prepare the seasoned beef and chop the toppings a day ahead, then quickly assemble and bake when ready.
How Should I Store Leftovers?
Store leftover nachos in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to keep the chips crisp, or microwave gently with a damp paper towel to avoid drying out.
Can I Customize the Toppings?
Absolutely! Feel free to add beans, corn, olives, avocado, or different cheese varieties. If you prefer less spice, use mild jalapeños or omit them altogether. Fresh toppings are best added after baking.
