Loaded Sheet Pan Nachos
The best homemade nachos recipe, ever. This is an easy sheet pan nachos recipe loaded with beef, beans, onions, cheese, and topping. Best of all? Start to finish in 30 minutes.
Servings: 4 to 6 people
Calories: 837kcal
Ingredients
- 3 tablespoons good olive oil
- 1 pound 90% lean ground beef
- 1 medium yellow onion, diced
- 1 15-ounce can black or pinto beans, drained
- 1 1/2 teaspoons cumin powder
- 1 1/2 teaspoons kosher salt + more to taste (I use Diamond Crystal brand)
- 12 turns fresh-cracked black pepper
- 1 10-ounce bag tortilla chips
- 8 ounces shredded Monterey jack or Mexican blend cheese
- 1 2-ounce (or so) can sliced black olives
- 1/2 to 3/4 cup sliced, pickled jalapeño peppers, drained
- Pico de gallo, to serve (recipe below)
- Guacamole, to serve
- Sour cream, to serve
- 3 scallions, sliced thin
Instructions
- Preheat the oven to 400°F.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef, diced onions, and drained beans. Use a cooking spoon or spatula to break up the beef into small pieces, so you have small, chunky crumbles. Add the cumin powder, salt, and pepper. Cook, stirring often, until the beef is fully cooked and the onions are translucent. Taste for seasoning. Remove from heat.
- While the beef mixture is cooking, spread the tortilla chips in a single layer on a half-sheet pan. (You can also use this time to measure out and drain the olives and jalapeños.)
- Spoon the beef, bean, and onion mixture over the tortillas. Don't forget the edges! Scatter the shredded cheese all over the chips and beef, followed by the olives and jalapeños.
- Bake for about 10 minutes, or until the cheese is fully melted.
- Remove from the oven. Top with dollops of pico de gallo, sour cream, and guacamole, and garnish with the scallion slices. Serve hot.
Notes
A couple of baked sheet pan nachos recipe notes:
I like to serve this dinner family style, putting the whole sheet pan right in the middle of the table and letting everyone dive in. The sheet pan is hot, though, so be careful!
You can prep the beef mixture up to two days in advance. Warm before proceeding with the recipe. The baking time may not be enough to warm the beef through if you add it to the tortilla chips cold.
Feel free to substitute ground turkey or ground chicken if you like. Avoid all-white meat, though. It will be too dry.
Nutrition
Calories: 837kcal | Carbohydrates: 61g | Protein: 45g | Fat: 46g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 2092mg | Potassium: 696mg | Fiber: 5g | Sugar: 2g | Vitamin A: 865IU | Vitamin C: 4mg | Calcium: 575mg | Iron: 5mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
