Sheet pan loaded nachos are an easy appetizer that always impresses. Beef, black beans, and corn are baked with restaurant style tortilla chips, cheese, and served with toppings like sour cream, green onions, and tomatoes.
We love serving these nachos with homemade guacamole, sour cream, and pico de gallo. They make a great appetizer for slow cooker pork carnitas too!
Loaded nachos can really be done however you’d like, depending on preferences. We love substituting the ground beef for leftover chicken if we have some to use up. Cilantro lime chicken is also delicious on these oven baked loaded nachos!
The secret to perfect fully loaded nachos is in the preparation. While layering the nachos, make sure every chip has a good amount of cheese, beef, beans, and corn!
How To Make Sheet Pan Nachos
- Preheat the oven to 425°F.
- Cook ground beef until no pink remains, breaking it up as you go. Once it’s browned, add the taco seasoning and a cup of water. The water helps break down the beef into perfect taco meat while ensuring the taco seasoning is covering it evenly. Once the water is evaporated, set it aside.
- Add a single layer of tortilla chips to the baking sheet. Top with ground beef, rinsed black beans, corn, and olives.
- Top with both cheeses, and bake for 15 minutes or until cheese is melted and bubbly. Make sure the chips don’t brown too much, they tend to taste burnt quite easily.
- While the nachos bake, get the toppings ready by dicing the tomatoes, jalapeno, and cilantro.
- When the nachos come out, add the toppings and serve immediately with sour cream, pico de gallo, and guacamole.
Tips For Making Sheet Pan Nachos
- Make sure the toppings go onto the chips as evenly as possible to ensure every bite is the same and they cook evenly.
- Slice and dice the toppings evenly, and small. This will ensure each bite has a good balance of flavor.
- Piping the sour cream makes for amazing presentation. To pipe sour cream, mix a few tablespoons of milk into it to thin it out. Then, add it to a squeeze bottle.
- Garnish garnish garnish. There are so many pretty colors in loaded nachos, so adding garnishes like cilantro, lime wedges, and jalapenos can really elevate the presentation.
- Serve them immediately. The cheese cools quickly, so getting the toppings onto the nachos as soon as they are out is important. We like to make sure all the toppings are ready in bowls by the time they come out.
- Serving a big crowd? You can double layer the nachos by adding a second layer of chips over the cheese, then adding more beef, beans, corn, and cheese again.
- For a healthier spin on these, opt for multigrain tortilla chips.
- Don’t add the cold toppings like green onions, tomatoes, or jalapenos until they’re baked, or they may lose their texture.
How To Reheat Nachos
Nachos are best served fresh, but leftovers do happen! We love reheating nachos if we need a quick lunch the next day.
To reheat nachos:
- Remove any toppings that shouldn’t be reheated, such as tomatoes and cilantro.
- Place the nachos back onto a baking sheet and bake at 425°F for 10 minutes.
- Watch the tortilla chips carefully, as they have a higher likelihood of burning the second time around.
- Add the cold toppings back on, and enjoy!
More Delicious Appetizers
- Cranberry Pecan Cheese Ball Bites
- Cream Cheese Stuffed Mushrooms
- The Best Bruschetta Recipe
- Franks Buffalo Chicken Dip
- Bacon Wrapped Brussel Sprouts
Sheet Pan Loaded Nachos
Servings: 6 servings
These nachos are loaded with delicious nacho toppings like cheese, taco meat, beans, and tomatoes. They're perfect for a crowd!
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Ingredients
- 6 cups tortilla chips
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1 pound lean ground beef
- 1 package taco seasoning
- ½ cup black beans drained, rinsed
- ½ cup corn niblets drained
- ¼ cup black olives drained, optional
Toppings:
- 1 roma tomato diced
- 1 jalapeno thinly sliced
- ½ cup sour cream
- â…“ cup cilantro chopped
For Serving
- pico de gallo or salsa
- guacamole
- lime wedges
Instructions
- Preheat oven to 425°F.
- Cook ground beef in a saucepan over medium heat, breaking it up until almost no pink remains. Add 1 cup of water and taco seasoning. Continue cooking until water has cooked off. Set aside.
- Meanwhile, lay tortilla chips in an even layer on baking sheet. Add ground beef, black beans, corn, and black olives. Sprinkle both cheeses on chips, ensuring they are evenly covered.
- Bake for 12-15 minutes or until cheese is melted and bubbly. Meanwhile, prepare the fresh toppings.
- Once nachos come out, top with fresh tomatoes, jalapeno slices, sour cream, and cilantro. Serve with salsa, pico de gallo, or guacamole.
Notes
Nutrition information does not include "for serving" ingredients.Â
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Calories: 422kcal | Carbohydrates: 24g | Protein: 29g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 91mg | Sodium: 914mg | Potassium: 500mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1208IU | Vitamin C: 6mg | Calcium: 365mg | Iron: 5mg
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