Classic Sheet Pan Beef Nachos (Printer-friendly)

Crispy chips topped with seasoned beef, melted cheese, and fresh Tex-Mex toppings for an easy crowd-pleaser.

# 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

# Directions:

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

# Expert Advice:

01 -
  • It comes together in half an hour, so you can feed a crowd without spending the whole evening in the kitchen.
  • The cheese gets gloriously melty and golden at the edges, creating those perfect crispy-cheesy bites everyone fights over.
  • You can pile on whatever toppings you love or have on hand, making it endlessly customizable and never boring.
02 -
  • Drain the beef well after browning, or the nachos will turn greasy and the chips will get soggy before they even make it to the table.
  • Add the fresh toppings only after baking, because if you bake tomatoes and avocado, they turn mushy and lose their bright, fresh flavor.
  • Use two kinds of cheese for the best melt and flavor, because cheddar alone can be grainy and Monterey Jack alone can be too mild.
03 -
  • Preheat your baking sheet in the oven for a few minutes before adding the chips, and theyll crisp up even better on the bottom.
  • If feeding a big crowd, make two smaller pans instead of one overloaded sheet, because everyone gets access to the edges and no one is left with bare chips from the middle.
  • Taste your taco seasoning before adding it to the beef, because some brands are saltier than others, and you might want to cut back on added salt.
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