Loaded Sheet Pan Nachos are the ultimate easy, crowd-pleasing snack or meal. Crisp tortilla chips piled high with melted cheese, juicy seasoned meat, black beans, and all the toppings you love—like jalapeños, tomatoes, and green onions. Everything bakes together on one sheet pan, making it super simple to prepare and perfect for sharing.
I love making these when friends come over or whenever I need a quick, satisfying dinner with minimal cleanup. It’s so fun to customize with your favorite toppings or whatever you have in the fridge. I always add extra cheese because, well, who doesn’t want more gooey cheese on their nachos? Plus, baking everything together makes the flavors really meld in the best way.
My favorite way to serve these loaded nachos is with a dollop of cool sour cream and fresh guacamole on top. They’re perfect for game nights, movie marathons, or anytime you have a craving for something crunchy, cheesy, and full of flavor. I always find myself going back for just one more chip—it’s hard to resist!
Key Ingredients & Substitutions
- Tortilla Chips
- Choose sturdy chips that can hold toppings without getting soggy. Thick, restaurant-style chips work well. Gluten-free versions are easy to find if needed.
- Ground Beef
- I like lean ground beef to keep it from getting greasy. You can swap for ground turkey or chicken for a lighter option, or use seasoned beans for a vegetarian version.
- Cheese
- A Mexican cheese blend is perfect for meltiness and flavor. Cheddar and Monterey Jack work well too. For dairy-free options, try vegan cheese shreds that melt nicely.
- Toppings
- Fresh veggies like tomato, avocado, and jalapeño add vibrant color and texture. If you want less heat, remove the seeds from the jalapeños or substitute with mild bell peppers.
How Do You Build and Bake Nachos Without Them Getting Soggy?
The key is layering and timing to keep chips crisp and cheese melty:
- Start with a single even layer of chips on the pan—avoid overlapping too thick.
- Add cooked, well-drained toppings like seasoned meat and beans to avoid extra moisture.
- Cover evenly with cheese to help hold toppings together and create a nice crust.
- Bake at 400°F for 10-15 mins until cheese melts and bubbles—don’t overbake or chips soften.
- Add fresh, wet toppings like diced tomatoes and avocado after baking to keep them fresh and avoid sogginess.
This way, you get crispy chips with cheesy, flavorful toppings and fresh bursts from the veggies. I find that baking everything except the fresh toppings keeps the texture just right every time.
Equipment You’ll Need
- Large sheet pan – perfect for spreading out your chips so they crisp evenly.
- Skillet or frying pan – to cook and brown the ground beef before layering.
- Spoon or spatula – great for stirring and breaking up the meat while cooking.
- Mixing bowls – useful for prepping and mixing toppings like tomatoes and onions.
- Cheese grater (if using block cheese) – makes shredding cheese quick and easy.
Flavor Variations & Add-Ins
- Swap ground beef for shredded chicken or cooked chorizo; both add great flavor and texture.
- Add black olives or pickled jalapeños for an extra tangy kick.
- Use pepper jack cheese for a bit of spice with the melt.
- Toss in roasted corn or bell peppers before baking for a touch of sweetness and crunch.
How to Make Loaded Sheet Pan Nachos?
Ingredients You’ll Need:
Main Ingredients:
- 1 large bag (about 12 oz) tortilla chips
- 1 lb ground beef
- 1 packet taco seasoning mix (or homemade equivalent)
- 1 cup canned black beans, drained and rinsed
- 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
Toppings:
- 1 medium tomato, diced
- ½ cup red onion, finely chopped
- 1 jalapeño, sliced
- 1 ripe avocado, sliced or diced
- ¼ cup fresh cilantro, chopped
- ½ cup sour cream (for drizzling or serving)
- Optional: 1 cup corn kernels (fresh, canned or frozen)
- Optional: Salsa or pico de gallo for serving
Other:
- Cooking spray or oil for greasing the pan
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time to cook the beef and chop veggies, plus 10-15 minutes baking to melt the cheese and warm the chips. So, plan on roughly 25 minutes total before enjoying your loaded sheet pan nachos.
Step-by-Step Instructions:
1. Prepare the Beef:
Preheat your oven to 400°F (200°C). Lightly grease a large sheet pan with cooking spray or a little oil. In a skillet over medium-high heat, cook the ground beef until browned, breaking it apart with your spatula. Drain excess fat, then stir in taco seasoning and about ¼ cup water. Let it simmer for 2-3 minutes until flavored and saucy. Remove from heat.
2. Build the Nachos:
Spread an even layer of tortilla chips on your sheet pan. Sprinkle the seasoned beef evenly over the chips. Next, scatter the drained black beans and optional corn over the meat. Cover everything generously with shredded cheese.
3. Bake and Add Fresh Toppings:
Bake the nachos in the oven for 10-15 minutes, or until the cheese melts and bubbles. Remove from the oven and top with diced tomatoes, chopped red onion, sliced jalapeño, and avocado. Drizzle sour cream on top and sprinkle fresh cilantro.
4. Serve and Enjoy:
Serve immediately while warm, with optional salsa or pico de gallo on the side. Dig in and enjoy the delicious, cheesy, fresh-loaded sheet pan nachos!
Can I Use Frozen Ground Beef?
Yes! Just be sure to fully thaw it in the refrigerator overnight before cooking. This helps it cook evenly and prevents excess moisture that can make nachos soggy.
Can I Make Loaded Nachos Ahead of Time?
You can prepare the seasoned beef and chop toppings in advance. Store them separately in the fridge and assemble the nachos just before baking to keep the chips crispy.
How Should I Store Leftover Nachos?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 300°F until warmed through to help maintain crispiness.
What Are Good Substitutions for Ground Beef?
Try ground turkey, chicken, or plant-based meat alternatives for a different take. You can also make them vegetarian by adding extra beans, roasted veggies, or tofu instead of meat.