Print

Game Night Loaded Sheet Pan Nachos

sheet pan nachos - featured image
Print Recipe

The ultimate crowd-pleasing nachos with perfectly even layers, lasting crunch, and simple real ingredients. This easy sheet pan recipe features seasoned ground beef, a blend of melted cheeses, and fresh toppings for a guaranteed hit at any party.

Ingredients

Scale
  • 1 large bag (13–16 ounces) restaurant-style tortilla chips
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 8 ounces sharp cheddar cheese, freshly shredded
  • 4 ounces Monterey Jack cheese, freshly shredded
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1–2 jalapeños, sliced
  • 2 Roma tomatoes, diced
  • 4–5 green onions, sliced
  • 1 handful fresh cilantro, roughly chopped
  • Sour cream for serving
  • Guacamole or sliced avocado for serving
  • Salsa or pico de gallo for serving

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cook the beef: Place a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6-8 minutes. Leave about a tablespoon of fat in the pan. Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another minute until fragrant. Remove from heat and set aside.
  3. Toast the chips: Spread the tortilla chips in a single, even layer on a large rimmed sheet pan. Bake for 5 minutes to dry them out and make them crunchy.
  4. Layer the beans and meat: Remove the toasted chips from the oven. Sprinkle the drained black beans evenly over the chips. Then, spoon the seasoned ground beef mixture over the beans, distributing it so every chip gets some.
  5. Add the cheese: Sprinkle the freshly shredded cheddar and Monterey Jack cheeses evenly over the entire pan, including the chips that are sticking up.
  6. Bake until bubbly: Return the sheet pan to the oven and bake for 8-12 minutes, or until the cheese is fully melted, bubbly, and starting to brown in spots. The edges of the chips should be golden brown.
  7. Add fresh toppings: As soon as the nachos come out of the oven, sprinkle the diced tomatoes, sliced jalapeños, green onions, and fresh cilantro over the top.
  8. Serve immediately: Place the sheet pan on a trivet in the center of the table. Provide small bowls of sour cream, guacamole, and salsa for dipping.

Notes

For the crunchiest nachos, always toast the chips first. Shred your own cheese for the best melt. Add fresh toppings after baking to keep them crisp. Serve immediately for best texture.

Nutrition

Keywords: sheet pan nachos, loaded nachos, game day nachos, easy nacho recipe, ground beef nachos, party food, gluten-free nachos

Find it online: https://spoonluma.com/game-night-loaded-sheet-pan-nachos-the-best-easy-recipe/