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When feeding a crowd, this sheet pan nachos recipe is a must! It’s quick, easy, and completely customizable!
This nachos recipe makes a great dinner or appetizer. They are similar to our Loaded Nachos and great for sharing.
Perfect for Sharing!
It’s no secret we love Mexican food at our house, and we definitely eat a lot of it! While our go-to favorites may be tacos and enchiladas, nachos are also a favorite and loved by the whole fam.
Reasons why we especially love this nachos recipe:
- Feed a crowd. This nachos recipe makes an entire sheet pan of finger-licking goodness. You can serve it as an appetizer or a main dish.
- Make it your own. You can top these with your favorite toppings, but we’ve given several of our musts for spreading on this tray of chips and cheese.
- Easy prep. The best part is it comes together in no time (15 minutes to be exact!) for a perfect weeknight meal.
Be sure to serve this delish finger food with a side of Homemade Salsa and Guac!
Ingredients
- ground beef – I opted to use ground beef, but you can use ground chicken or ground turkey. Another idea is to use shredded chicken, Pork Carnitas, or Beef Barbacoa. Just be sure you don’t add too much liquid otherwise the chips will get soggy.
- water
- taco seasoning mix – Use store-bought or Homemade Taco Seasoning.
- restaurant-style tortilla chips – Choose restaurant style Tortilla Chips that are sturdy enough to hold up under the weight of the delicious toppings that you pile on.
- Mexican blend cheese – I used a package of Mexican cheese blend, but you can easily shred your own cheese using Cheddar or Monterey Jack.
- refried beans – I love using creamy Refried Beans, but you can use black beans or pinto beans instead.
- pitted black olives
- salsa – your choice of smooth or chunky, mild or hot, store bought or Fresh Salsa.
- sour cream
- cilantro
- diced jalapeños – to make the jalapeños more mild be sure to remove the white membrane and the seeds from the center.
- cotija cheese
How to Make Nachos
- PREP. Preheat the oven to broil. Line a jelly roll pan or baking sheet with aluminum foil and lightly grease.
- MEAT. In a medium skillet over medium heat, cook beef until cooked through and no longer pink.
- BEANS. While ground beef is cooking, heat up refried beans in another skillet or small pot until warm and smooth. Drain fat from hamburger and add water and taco seasoning mix and simmer until the mixture is thickened.
- LAYER. Start layering nachos on baking sheet starting with the tortilla chips followed by the half the cheese, refried beans, ground beef, and the remaining cheese.
- BAKE. Broil in the oven for 3-4 minutes or until the cheese is melted.
- GARNISH + ENJOY! Top your best nachos recipe with sliced olives, salsa, sour cream, cilantro, diced jalapeños, and Cotija. Serve warm.
Recipe Tips
This beef nachos recipe can be topped with your favorites, but here are some of our suggestions.
- Toppings. Add any toppings that you wish, like:
- Salsa: Red Salsa, Salsa Verde, Corn Salsa, + Tomatillo Salsa
- diced avocado or Guacamole
- Pico de Gallo
- Sauces: Taco Salad Dressing, Cafe Rio Dressing, Queso Blanco
- chopped onion
- diced tomatoes
- corn kernels
- spritz of lemon or lime juice
- Spicy nachos. If you are one that loves a bit of a kick, increase the heat by adding cayenne pepper, chili powder, red pepper flakes, jalapeños or hot sauce when you cook up the ground beef and use a hotter Salsa.
Storing Nachos
- Prep ahead of time. Since this easy nachos recipe is best when served right after they have been heated up, I don’t recommend fully making them ahead of time. However, you can prepare the different elements of the dish in advance and store them until you are ready to assemble the nachos.
- STORE. Leftover baked nachos recipe can be stored in an airtight container in the refrigerator for 2-3 days. The chips will get soft the longer they are stored.
- To reheat. Spread the simple nachos recipe on a baking sheet, sprinkle on a bit more cheese, and bake at 350°F for 5-10 minutes or until the chips are crispy and the ingredients are warm throughout.
For more MExican Dishes, try:
Nachos Recipe
When feeding a crowd, this sheet pan nachos recipe is a must! It's quick, easy, and completely customizable!
Equipment
- aluminum foil
- baking sheet
Ingredients
- 1 pound ground beef
- ¾ cup water
- 1 (1.25-ounce) package taco seasoning mix
- 1 (18-ounce) package restaurant-style tortilla chips
- 2-3 cups shredded Mexican blend cheese
- 1 (15.5 ounce) can refried beans, heated up
- 1 (10-ounce) can pitted black olives, drained and chopped
- 1 cup salsa
- 1 cup sour cream (or more to taste)
- Cilantro, chopped
- Diced jalapenos, optional
- Cotija cheese, optional
Instructions
- Preheat the oven to broil. Line a jelly roll pan or baking sheet with aluminum foil and lightly grease.
- In a medium skillet over medium heat, cook beef until cooked through and no longer pink.
- While ground beef is cooking, heat up refried beans in another skillet or small pot until warm and smooth.
- Drain fat from hamburger and add water and taco seasoning mix and simmer until the mixture is thickened.
- Start layering nachos on baking sheet starting with the tortilla chips followed by the half the cheese, refried beans, ground beef and the remaining cheese.
- Broil in the oven for 3-4 minutes or until the cheese is melted.
- Top with sliced olives, salsa, sour cream, cilantro, diced jalapenos and Cotija and serve warm.
Video
Nutrition
Calories: 313kcal, Carbohydrates: 4g, Protein: 18g, Fat: 25g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 84mg, Sodium: 445mg, Potassium: 297mg, Fiber: 1g, Sugar: 3g, Vitamin A: 532IU, Vitamin C: 1mg, Calcium: 234mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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