Classic Sheet Pan Beef Nachos (Printable)

A flavorful platter of crispy chips, ground beef, melted cheese, and fresh Tex-Mex toppings.

# What You'll Need:

→ Beef

01 - 1 lb ground beef
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 tbsp olive oil
05 - 1 packet (1 oz) taco seasoning
06 - 1/4 cup water

→ Chips & Cheese

07 - 12 oz sturdy tortilla chips
08 - 2 cups shredded cheddar cheese
09 - 1 cup shredded Monterey Jack cheese

→ Toppings

10 - 1 cup cherry tomatoes, diced
11 - 1 medium jalapeño, thinly sliced (optional)
12 - 1/2 cup sliced black olives
13 - 1/2 cup canned corn, drained
14 - 1/4 cup chopped fresh cilantro
15 - 1/2 cup sour cream
16 - 1 large ripe avocado, diced or sliced
17 - 1/4 cup chopped red onion
18 - Lime wedges for serving

# Step-by-step Directions:

01 - Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment or foil to ensure easy cleanup.
02 - Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 2 minutes until translucent. Incorporate minced garlic and cook for an additional 30 seconds.
03 - Add ground beef, breaking it apart with a spatula. Cook for 5 to 6 minutes until browned. Drain excess fat if necessary. Stir in taco seasoning and water, then simmer for 2 to 3 minutes until sauce thickens. Remove from heat.
04 - Spread tortilla chips evenly on the prepared baking sheet. Distribute the cooked beef mixture over the chips, then sprinkle shredded cheddar and Monterey Jack cheeses generously on top.
05 - Bake in the preheated oven for 8 to 10 minutes until the cheese is melted and bubbling.
06 - Remove from oven and immediately top with diced cherry tomatoes, sliced jalapeños (if using), black olives, corn, red onion, and chopped cilantro.
07 - Add dollops of sour cream and arrange avocado on top. Serve while hot with lime wedges on the side.

# Expert Advice:

01 -
  • Everything cooks on one pan, so cleanup is faster than the time it takes to finish eating.
  • The beef stays juicy and the chips hold up without turning to mush halfway through.
  • You can pile on whatever toppings you actually like instead of scraping off the ones you don't.
02 -
  • Don't skip draining the beef or you'll end up with greasy, limp chips that fall apart when you try to pick them up.
  • Add the sour cream and avocado after baking, not before, or the heat will turn them sad and separated.
  • Use a hot oven and a short bake time so the cheese melts before the chips burn.
03 -
  • Layer half the chips, add half the beef and cheese, then repeat so the bottom layer gets just as much love as the top.
  • Broil for the last minute if you want extra browning on the cheese, but watch it like a hawk so it doesn't burn.
  • Taste your taco seasoning before adding it, some brands are saltier than others and you might want to cut back or skip added salt.
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