Nachos Recipe

A sheet pan of our nachos recipe loaded with toppings.

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5 from 1 vote

When feeding a crowd, this sheet pan nachos recipe is a must. It's quick, easy, and custumizable!

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, Main Course

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

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

Notes

Recipe Tips.

Use a rimmed baking sheet so the toppings stay put while broiling.
Layer the nachos evenly so every chip gets cheese and beef!
Watch closely while broiling, the cheese can melt fast under high heat!
Warm the refried beans before layering to make them easier to spread.
For make-ahead prep, cook the beef and shred the cheese in advance, then assemble and broil just before serving.
To add a bit of a kick, add cayenne pepper, chili powder, red pepper flakes, jalapeños, or hot sauce when cooking up the ground beef and use a hotter Salsa.

Make ahead. These nachos are best when served immediately; however, you can prepare the different elements of the dish in advance and store them until you are ready to assemble.

Store. Leftovers 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 nachos 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.

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