Cheesy Sheet Pan Nachos loaded with melted shredded cheese, seasoned ground meat, black beans, corn, and all your favorite toppings! Ready from start to finish in only 25 minutes, they’re one of the best snacks to serve on game day or a quick and easy dinner that the whole family will love!
These sheet pan nachos always seem to find their way onto my dinner table about once a week, whether I planned for it or not. It’s a family favorite that my husband and I are obsessed with and they’re just so darn easy to make, it’s hard to say no!
Because they’re made by layering shredded cheese, seasoned ground beef, beans, and corn onto tortilla chips, each bite has the perfect amount of toppings so you get the perfect nacho pull every. single. time.
And because you make them on a big sheet pan, they make the perfect finger food at your next party, a hearty appetizer ahead of a Mexican feast, or even as a quick and customizable weeknight dinner.
Picking the best tortilla chips
One of the most important ingredients in homemade nachos is the tortilla chips. Since you’ll be loading every inch of the sheet pan with chips and toppings, you’ll want to have a sturdy and thick tortilla chip to be able to withstand all the weight without breaking and getting soggy.
Pick a thick and sturdy tortilla chip and avoid thin and “restaurant-style” chips if you can.
Embrace the cheese!
Aside from the tortilla chips, the second most important ingredient is the cheese! For me, nachos are all about having the right cheese to tortilla chip ratio which means don’t be afraid to pile on the cheese! The more the better.
Any shredded melty cheese will work. I used a bag of shredded Mexican-blend cheese, but monterey jack, mozzarella, cheddar, or pepper jack will work.
Layering is key for great sheet pan nachos
The key to making great homemade nachos on a sheet pan is evenly layering all the ingredients so that each chip has a little bit of everything on it.
This recipe has two layers that are made up of tortilla chips, cheese, ground beef, black beans, and corn.
Once everything is layered, bake everything until the cheese has melted (about 4-6 minutes at 400ºF), then remove it from the oven and top with a few more nacho toppings before servings.
the best nacho toppings
I love loading my sheet pan nachos with diced tomatoes, pickled jalapenos, sour cream, red onions and cilantro. They’re the ingredients that I always have on hand and they work perfectly to bring everything together!
However, there are so many toppings that you could put on these nachos so get creative and have some fun with it! Here are a few suggestions for inspiration:
- guacamole salsa
- roasted tomato salsa
- cilantro lime crema
- avocado crema
- cotija cheese
- queso fresco
- Instead of ground beef, use seasoned ground turkey, chicken, homemade chorizo, or pork instead.
- Looking for vegetarian nachos? Replace the beef with plant-based ground beef or soy chorizo. You could also omit the beef altogether and double the number of black beans.
If you happen to have any leftovers (like my husband and I always do since we make a HUGE batch for just us two), you can reheat the leftovers in the oven the same way you baked them – about 6 minutes at 400ºF or until they’re heated through.