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Sheet Pan Beef Nachos are layered and baked in the oven so the cheese melts evenly and the toppings stay where they belong. Crisp tortilla chips get stacked with seasoned beef, refried beans, and plenty of cheese, then finished with tomatoes, green onions, cilantro, and jalapeños.
It’s simple, reliable, and easy to adjust depending on what you have in the fridge.
Nachos in the Oven!
I make sheet pan nachos when I need something fast, low-effort, and capable of passing as dinner without much negotiation. The oven does the melting, the sheet pan keeps it simple, and everyone can pile on the toppings they want.
I’ve found that two layers works best. It gives you enough beef, beans, and cheese without trapping steam underneath. More layers tend to soften the chips and prevent the cheese on the bottom from melting.
Then the fresh toppings go on after baking so they stay crisp instead of wilting in the oven.
If you need something you can prep ahead, my chicken burritos hold up great for make-ahead meals.
Ingredient Notes
Tortilla chips: Use thick, sturdy chips so they can hold the beef, beans, and cheese without falling apart.
Ground beef: I use 1 pound of ground beef for a full sheet pan. Drain off any extra grease so the chips don’t get soggy.
Taco seasoning: Homemade taco seasoning or store-bought work. Adding a little water helps the seasoning coat the beef.
Refried beans: They help hold the toppings in place. Homemade refried beans work great.
Cheese: A mix of cheddar and Monterey Jack gives you good flavor and melt. Shred it yourself if you want the smoothest melt.
Fresh toppings: Tomatoes, green onions, cilantro, and pickled jalapeños go on after baking so they stay fresh instead of wilting in the oven.
Recipe Tips
Use sturdy chips: Thick tortilla chips hold up better under the weight of the toppings. Thin chips tend to soften fast and fall apart under the toppings, leaving you with a pile that’s hard to pick up.
Don’t overload the layers: It’s tempting to pile everything on, but too much moisture softens the chips before the cheese melts properly.
Warm the refried beans: If they’re very thick, warming them slightly makes it easier to add small spoonfuls without tearing up the chips.
Distribute the cheese evenly: A light, even layer melts better than dumping it all in one spot, which can leave some areas dry and others greasy.
Serve right away: Nachos are best served right away. They’re best when the cheese is still melted and the chips are crisp.
Beef Nachos in the Oven
This is one of those recipes that earns its keep. It’s quick to put together, easy to adjust, and works just as well for a casual dinner as it does for game day or a last-minute get-together.
Serve the nachos right away while the cheese is still melted and the chips are crisp. Add guacamole and salsa on the side so everyone can finish their plate how they like.
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Sheet Pan Beef Nachos
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Ingredients
- 1 pound ground beef
- 2 tablespoons taco seasoning, homemade or storebought
- ½ cup water
- 1 bag tortilla chips, 12 ounce bag, or about 8 cups
- 2 cups refried beans, homemade or storebought
- 1 ½ to 2 cups shredded cheddar cheese
- 1 ½ to 2 cups shredded Monterey Jack cheese
- ¼ cup black olives, sliced, optional
- 1 cup cherry tomatoes, halved, or diced tomatoes
- 2 to 3 green onions, sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup pickled jalapenos
Instructions
- Preheat the oven to 375°F. Line a large sheet pan with parchment paper or foil if you want easier cleanup.
- Place a skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess grease. Stir the taco seasoning and water into the beef. Simmer for 3 to 5 minutes, or until the mixture thickens slightly.
- Spread a thin layer of tortilla chips on the sheet pan. Add about half of the seasoned beef over the chips. Dot half of the refried beans over the beef, then sprinkle with about half of the cheese and half of the sliced black olives.
- Add a second light layer of chips over the first layer. Top with the remaining beef, the remaining refried beans, the rest of the cheese, and the rest of the olives.
- Bake for 8 to 10 minutes, or until the cheese is melted and the nachos are heated through. Remove the pan from the oven and top with diced tomatoes, green onions, cilantro, and pickled jalapenos.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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