Loaded Sheet Pan Nachos
Loaded Sheet Pan Nachos are a fun and easy way to enjoy all your favorite nacho toppings in one big, shareable dish. Think crispy tortilla chips piled high with melty…
Tip: save now, cook later.Loaded Sheet Pan Nachos are a fun and easy way to enjoy all your favorite nacho toppings in one big, shareable dish. Think crispy tortilla chips piled high with melty cheese, savory beans, seasoned meat, fresh jalapeños, and dollops of creamy sour cream and guacamole. It’s the perfect mix of crunchy, cheesy, and spicy in every bite.
I love making these when I’m hosting friends or just craving a snack that feels special but doesn’t take forever to prepare. The best part is how simple it is—just spread everything on one sheet pan, pop it in the oven, and let all those flavors come together as the cheese melts beautifully on top. I always sneak in some extra jalapeños because I like a little heat, but you can easily adjust to your taste.
Serving these loaded nachos straight off the sheet pan is so casual and fun. I usually set out little bowls of salsa, sour cream, and guacamole so everyone can add what they love. It’s a great dish to share, perfect for game nights, movie marathons, or even a relaxed dinner when you want something satisfying without a lot of fuss.
Key Ingredients & Substitutions
Tortilla Chips: Look for sturdy chips that can hold all the toppings without breaking. If you prefer, baked chips work for a lighter option though they might soften a bit under the toppings.
Ground Meat: Ground beef gives a classic flavor, but lean ground turkey or chicken are great if you want to cut fat or keep it lighter. For a vegetarian twist, swap meat for extra beans or cooked lentils.
Cheese: Using a mix of cheddar and Monterey Jack melts well and adds flavor depth. You can substitute mozzarella or a Mexican cheese blend if you prefer a milder taste.
Fresh Toppings: Jalapeños add a nice kick — adjust how many you use to control the heat. If you’d rather avoid spice, try mild green bell peppers or skip them altogether. Fresh cilantro gives a fresh pop but can be left out if you’re not a fan.
How Do I Keep My Nachos Crispy and Avoid Sogginess?
Keeping nachos crisp can be tricky when adding juicy toppings, but these steps help:
- Spread chips in a single, even layer on the sheet pan. Overlapping too much leads to soggy chips underneath.
- Add beans and seasoned meat that’s not too wet to prevent the chips from getting soggy.
- Sprinkle cheese generously so it melts and holds toppings in place.
- Bake just until cheese melts—don’t overbake to avoid sogginess.
- Add fresh, juicy toppings like tomatoes, guacamole, and sour cream only after baking. This keeps chips from softening too soon.
Following these tips, you’ll get a great mix of crunchy chips with melted cheese and fresh topping textures every time!
Equipment You’ll Need
- Large rimmed baking sheet – perfect for spreading chips in an even layer and catching any melty cheese drips.
- Skillet or frying pan – you’ll use this to brown and season the ground meat evenly.
- Spatula or wooden spoon – helps break up the meat and stir taco seasoning without scratching your pan.
- Mixing bowls – handy for rinsing beans or mixing toppings before adding them to the nachos.
- Measuring cups and spoons – for accurate seasoning and topping amounts.
Flavor Variations & Add-Ins
- Swap ground beef for shredded chicken or pulled pork for a different protein texture and flavor.
- Use pepper jack cheese to add a spicy twist or mix in queso fresco for a creamy, mild touch.
- Add sautéed mushrooms or corn kernels for extra veggie goodness and a bit of sweetness.
- Top with sliced avocado or a squeeze of fresh lime for brightness and extra creaminess.
How to Make Loaded Sheet Pan Nachos?
Ingredients You’ll Need:
Main Ingredients:
- 1 large bag (about 10-12 oz) tortilla chips
- 1 lb ground beef (or ground turkey/chicken)
- 1 packet taco seasoning mix (or homemade taco seasoning)
- 1 cup canned black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sliced black olives
- 1/2 cup diced white onion
- 1/2 cup diced tomatoes
- 1-2 fresh jalapeños, sliced thin (adjust to taste)
- 1/4 cup chopped fresh cilantro
- 1/2 cup guacamole
- 1/2 cup sour cream
- Optional: salsa or pico de gallo for serving
How Much Time Will You Need?
In just about 30 minutes, you can get these loaded nachos from prep to table! It includes around 10-15 minutes to cook the meat and prep toppings, 8-10 minutes baking time in the oven, and a few minutes for final assembling and serving.
Step-by-Step Instructions:
1. Cook the Meat:
Heat a skillet over medium and cook your ground beef, breaking it into small pieces as it browns. Once no pink remains, drain any extra fat. Stir in the taco seasoning along with about 1/4 cup water. Let it simmer for 5 minutes until the mixture thickens. Take off the heat.
2. Assemble the Nachos on the Sheet Pan:
Spread the tortilla chips evenly over a large rimmed baking sheet. Evenly sprinkle the seasoned beef on top, followed by black beans, black olives, and diced onion. Then, cover everything with the shredded cheddar and Monterey Jack cheese.
3. Bake and Add Fresh Toppings:
Bake in your preheated oven at 400°F (200°C) for 8-10 minutes, until the cheese is melted and bubbly. Remove from oven and immediately scatter diced tomatoes, jalapeño slices, and fresh chopped cilantro over the top.
4. Add Final Touches and Serve:
Drizzle sour cream in lines or dollops over the nachos, then add spoonfuls of guacamole. Serve right away with extra salsa, guacamole, or sour cream on the side if you like. Enjoy!
Can I Use Frozen Ground Meat for This Recipe?
Yes, you can use frozen ground beef or turkey, but be sure to fully thaw it in the refrigerator overnight before cooking. This helps it brown evenly and cook safely.
Can I Make Loaded Sheet Pan Nachos Ahead of Time?
You can prep the seasoned meat and chop your toppings in advance, then refrigerate for up to 2 days. Just assemble and bake the nachos right before serving for the best texture and flavor.
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 350°F until warm and the cheese re-melts, but keep in mind the chips may lose some crispness.
What Are Good Substitutions for the Cheese?
If you don’t have cheddar or Monterey Jack, mozzarella, pepper jack, or a Mexican cheese blend all work well and melt nicely on nachos.