Sheet Pan Nachos are a fun and tasty treat that bring everyone together! Picture crispy tortilla chips loaded with gooey cheese, savory meats, and colorful toppings.
They’re super easy to make—just layer your ingredients, bake, and enjoy! I love putting out extra toppings so everyone can customize their nachos. Who doesn’t love a little cheese explosion? 🧀🎉
Key Ingredients & Substitutions
Tortilla Chips: Use your favorite tortilla chips—just make sure they’re sturdy enough to hold all those toppings. If you’re gluten-free, look for certified gluten-free chips or make your own using corn tortillas.
Ground Beef: While I love beef for its flavor, ground turkey or chicken are healthier options! If you’re vegetarian, try black beans or lentils spiced up like taco meat for a great alternative.
Taco Seasoning: A packet is convenient, but homemade is easy! I love mixing my spices; it gives more control over the heat. If you’re short on some spices, a ready-made blend works fine too.
Cilantro: This herb adds freshness, but if it’s not your thing, parsley is a nice substitute. You could also skip it altogether if you’d prefer a milder flavor.
Sour Cream: For a healthier twist, Greek yogurt stands in well. It’s creamy and adds texture but with more protein and less fat!
How Do I Get the Cheese Just Right?
Melted cheese is the heart of nachos, so let’s get it right! First, use a good melting cheese like cheddar or Monterey Jack. A mix is even better! Here’s what to do:
- Sprinkle cheese evenly over the toppings before baking.
- Avoid overlapping chips too much; this helps all chips get a cheesy layer.
- Keep an eye on the cheese as it melts, just 8-10 minutes usually does it.
- Once bubbly and slightly golden, take it out immediately to prevent overcooking.
Enjoy the gooey goodness of your melted cheese, and mix in those fresh toppings for a delicious balance!
Sheet Pan Nachos
Ingredients You’ll Need:
- 1 large bag tortilla chips (about 10-12 ounces)
- 1 pound ground beef (or ground turkey/chicken for a lighter option)
- 1 packet taco seasoning mix (or homemade: 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, pinch of cayenne, salt, and pepper)
- 1 cup canned black beans, drained and rinsed
- 2 cups shredded sharp cheddar cheese (or a blend of cheddar and Monterey Jack)
- 1 medium tomato, diced
- 1/2 medium red onion, finely chopped
- 1 fresh jalapeño, thinly sliced (remove seeds for less heat)
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced or smashed into guacamole
- 1/2 cup sour cream
- 1 lime, cut into wedges
- Salsa or pico de gallo, for serving
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and cook! You’ll spend around 10-15 minutes getting everything ready—cooking the meat, chopping veggies, and layering the chips. Then, just 8-10 minutes in the oven for that melty cheese goodness! It’s a quick and easy meal that’s sure to please.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures your nachos will be perfectly crispy and cheesy when they come out!
2. Cook the Meat:
In a skillet over medium heat, add the ground beef (or turkey/chicken). Cook it until fully browned and crumbled, stirring occasionally. If there’s extra fat, drain it out so your nachos aren’t greasy.
3. Season the Meat:
Add the taco seasoning and about 1/4 cup of water to your meat mixture. Stir everything well to combine. Let it simmer for about 2-3 minutes until it thickens, then remove it from the heat.
4. Prepare the Chips:
On a large rimmed baking sheet, spread the tortilla chips out evenly. Make sure they’re laid out in one layer for even topping distribution.
5. Layer on the Goodness:
Now, evenly distribute the cooked taco meat and black beans over the chips. Don’t skimp—this is where the flavor happens! After that, sprinkle the shredded cheese generously over everything.
6. Bake the Nachos:
Put the baking sheet in the oven and bake for about 8-10 minutes. You’ll know they’re ready when the cheese is melted and bubbly. Keep an eye on them to avoid burning!
7. Top and Serve:
Once out of the oven, it’s time to pile on the fresh toppings! Add the diced tomato, chopped red onion, sliced jalapeño, and cilantro. Then, spoon on dollops of sour cream and guacamole or diced avocado.
8. Final Touches:
Garnish with lime wedges on the side and serve your nachos warm with salsa or pico de gallo. Enjoy every cheesy bite!
Have fun with this colorful, crowd-pleasing dish! Perfect for game day or a cozy movie night! 🎉
Can I Use Different Proteins in This Recipe?
Absolutely! While ground beef is classic, you can easily substitute ground turkey or chicken for a lighter option. For a vegetarian alternative, try using black beans, lentils, or tofu that’s been crumbled and seasoned.
How Do I Store Leftover Nachos?
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. Keep in mind that the chips may lose their crunch, but you can reheat everything in the oven for a few minutes to crisp it back up!
Can I Make This Recipe Ahead of Time?
You can prep the ingredients in advance! Cook the meat and chop the veggies, then store them separately in the fridge. When you’re ready to serve, simply layer everything together and bake for fresh nachos!
What Are Some Great Toppings for Nachos?
Feel free to get creative! Consider adding sliced olives, corn, diced bell peppers, or even some pickled onions. Different salsas can also bring unique flavors to your nachos!
