Can I make sheet pan nachos ahead of time?

It's best to assemble and bake nachos fresh to prevent soggy chips. However, you can prep ingredients (cook beef, shred cheese, dice toppings) up to 24 hours ahead and store separately in the fridge.

How do I keep nachos from getting soggy?

Use a single layer of chips, don't overload with wet toppings, and serve immediately after baking. Add sour cream, tomatoes, and other fresh toppings after baking, not before.

Can I make these nachos vegetarian?

Yes! Simply omit the ground beef and double the beans, or substitute with black beans, refried beans, or seasoned vegetables like bell peppers and mushrooms.

What's the best cheese for nachos?

Freshly shredded Mexican cheese blend, cheddar, or Colby jack work best as they melt smoothly. Avoid pre-shredded cheese if possible, as it contains anti-caking agents that prevent optimal melting.

Sheet Pan Nachos

Description

Quick and easy sheet pan nachos perfect for busy weeknights and game day parties, loaded with seasoned beef, melted cheese, and all your favorite toppings.

Ingredients

Scale

1 pound ground beef
4 garlic cloves, minced
¼ cup diced onion
15 ounce can pinto beans, drained and rinsed
2 tablespoons taco seasoning
12-14 ounces tortilla chips
1½ cups corn kernels
2 cups freshly shredded Mexican cheese blend
1 cup diced Roma tomatoes
½ cup jarred, sliced jalapeños, drained
¼ cup sour cream
¼ cup chopped fresh cilantro

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Instructions

Preheat your oven to 400°F.
Heat a large nonstick or cast iron skillet over medium-high heat.
Add the onions, garlic, and ground beef to the hot skillet and cook until the beef is completely browned, about 3-5 minutes.
Stir in the taco seasoning and drained beans, mixing everything together until the beans are heated through, about 2 minutes.
Lightly spray a large baking sheet with nonstick spray or line it with nonstick foil.
Arrange the tortilla chips in a single layer on your prepared baking sheet.
Spoon the ground beef mixture evenly over the chips.
Sprinkle the corn kernels over the beef layer.
Top everything with the shredded cheese.
Place the baking sheet in the oven and bake until the cheese is completely melted and starting to bubble, about 7-8 minutes.
Remove from the oven and immediately top with the diced tomatoes, jalapeños, sour cream, and fresh cilantro.
Serve immediately while the cheese is still gooey and the chips are crispy.

Notes

Use restaurant-style tortilla chips for best results. Shred your own cheese instead of pre-shredded for better melting. Add fresh toppings after baking to prevent soggy chips.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Baked
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 4g
Sodium: 850mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 25g
Cholesterol: 85mg