Easy Sheet-Pan Nachos (Printable)

Crispy chips with melty cheese, spiced beef, and fresh toppings baked in one pan for a quick Tex-Mex treat.

# What You’ll Need:

→ Protein

01 - 1/2 lb ground beef (or ground turkey or plant-based mince)

→ Spices

02 - 1 tsp chili powder
03 - 1/2 tsp ground cumin
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/4 tsp salt
08 - 1/4 tsp black pepper

→ Base

09 - 7 oz tortilla chips (about 1 large bag, gluten-free if specified)

→ Cheese

10 - 2 cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese

→ Toppings

12 - 1 medium tomato, diced
13 - 1/2 small red onion, finely chopped
14 - 1 small jalapeño, thinly sliced (optional)
15 - 1/4 cup canned black beans, drained and rinsed
16 - 1/4 cup canned sweet corn, drained
17 - 2 tbsp sliced black olives (optional)
18 - 2 tbsp chopped fresh cilantro

→ To Serve

19 - Sour cream, salsa, and guacamole (for serving)

# Directions:

01 - Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a skillet over medium-high heat, cook ground beef, breaking it up with a spoon, until browned and fully cooked, about 5 to 6 minutes. Drain excess fat if needed.
03 - Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for 1 minute until fragrant. Remove from heat.
04 - Spread tortilla chips evenly on prepared baking sheet. Layer cooked meat mixture on top, then evenly distribute black beans and corn.
05 - Scatter shredded cheddar and Monterey Jack cheese evenly over the layered chips and toppings.
06 - Bake in preheated oven for 8 to 10 minutes, until cheese is melted and bubbling.
07 - Remove from oven and immediately top with diced tomato, red onion, jalapeño slices, black olives, and cilantro. Serve hot with sour cream, salsa, and guacamole on the side.

# Expert Tips:

01 -
  • Every chip stays crispy because they're baked as a single layer, not smashed into a pile.
  • The whole thing comes together in 25 minutes, which means you can make it for unexpected guests without stress.
  • One tray, minimal dishes, maximum flavor—it's the kind of recipe that makes entertaining feel effortless.
02 -
  • Don't add fresh toppings before baking—I learned this the hard way when cilantro turned black and tomatoes released water everywhere.
  • The difference between soggy and crispy nachos is how you arrange the chips; overlapping them creates steam pockets that soften them, so give each chip space to breathe.
  • If your cheese isn't melting evenly, your oven might have hot spots; rotate the tray halfway through baking if you notice one corner melting faster than the rest.
03 -
  • Don't drain the beef too aggressively; a tiny bit of fat keeps the meat tender and flavorful, not dry.
  • If your cheese isn't melting evenly, cover the sheet loosely with foil for the first 5 minutes, then uncover to let it brown.
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