Easy Sheet-Pan Nachos (Printable version)

Crispy chips loaded with beef, cheese, beans, and fresh toppings baked on a single tray.

# Ingredient list:

→ Protein

01 - 1/2 lb ground beef (alternatively 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 one large bag, gluten-free if required)

→ Cheese

10 - 2 cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese

→ 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 (for serving)

# Step-by-step guide:

01 - Set oven to 400°F and line a large rimmed baking sheet with parchment paper or foil.
02 - Heat a skillet over medium-high heat. Cook ground beef, breaking it up until browned and fully cooked, approximately 5 to 6 minutes. Drain excess fat if necessary.
03 - Add chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for an additional minute to release aromas. Remove from heat.
04 - Spread tortilla chips evenly on the prepared baking sheet. Layer the cooked beef mixture over the chips, then sprinkle black beans and corn uniformly.
05 - Distribute shredded cheddar and Monterey Jack cheeses evenly on top.
06 - Place the tray in the oven and bake for 8 to 10 minutes until the cheese is melted and bubbly.
07 - Remove from oven and immediately garnish with diced tomato, red onion, jalapeño, olives, and cilantro.
08 - Serve hot alongside sour cream, salsa, and guacamole.

# Expert tips:

01 -
  • The whole thing comes together in under 30 minutes, which means you can go from thinking about dinner to serving it without stress.
  • One baking sheet means minimal cleanup and zero juggling multiple pans while everything gets cold.
  • The crispy-to-melty contrast hits differently when the cheese bubbles over the edges—that's the magic moment.
02 -
  • Don't skip draining the canned beans and corn thoroughly—extra liquid is the enemy of crispiness and makes everything weep into the baking sheet.
  • Adding the fresh toppings after baking is non-negotiable if you want them to stay fresh and crisp; the warm nachos will soften them just enough without turning them into mush.
03 -
  • Shredding your own cheese makes the melt smoother and more luxurious than pre-shredded, which has cornstarch that keeps it from bonding properly.
  • If you want crispier chips, you can quickly toast the tortilla chips in the oven for 2 to 3 minutes before adding toppings, and the difference is noticeable.
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