Loaded Sheet Pan Beef Nachos
Crispy tortilla chips, seasoned ground beef, refried beans, and melty cheese come together in these Loaded Sheet Pan Beef Nachos—a fast, crowd-pleasing party favorite ready in 30 minutes!
Ingredients
- 12 oz restaurant-style tortilla chips
- 1 lb ground beef
- 2 tbsp taco seasoning
- ¼ cup water
- 16 oz refried beans
- 4 cups shredded Mexican cheese
- ½ cup sliced jalapeño peppers
- 1 cup pico de gallo
- ¼ cup sour cream
- 2 tbsp chopped cilantro
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set it aside.
- Heat a large skillet over medium-high heat. Add the ground beef and cook until browned. Sprinkle the taco seasoning over the beef, then add the water and refried beans.
- Stir everything to combine and bring the mixture to a light simmer, then turn off the heat.
- Spread half of the tortilla chips on the baking sheet. Layer on half of the beef mixture, cheese, and jalapeños. Add the remaining chips, beef, cheese, and jalapeños on top.
- Bake for about 6–8 minutes, until heated through and the cheese is melted.
- Top with pico de gallo, sour cream, cilantro, and any other favorite toppings. Serve warm and enjoy.
Notes
Cheese: Grate your own from a block for the smoothest melt; use a blend of Monterey Jack, Asadero, cheddar, or queso quesadilla.
Chips: Sturdy, restaurant-style chips hold up best to the toppings.
Protein swap: Ground chicken, turkey, or pork work in place of beef.
Fresh toppings: Add lettuce, pico de gallo, sour cream, and guacamole after baking to prevent sogginess.
Leftovers: Best eaten fresh. If saving leftovers, hold off on extra toppings until after reheating in the oven.
Chips: Sturdy, restaurant-style chips hold up best to the toppings.
Protein swap: Ground chicken, turkey, or pork work in place of beef.
Fresh toppings: Add lettuce, pico de gallo, sour cream, and guacamole after baking to prevent sogginess.
Leftovers: Best eaten fresh. If saving leftovers, hold off on extra toppings until after reheating in the oven.