Oven Baked Sheet Pan Nachos
Oven nachos are the best nachos. Here, crispy tortilla chips get loaded with seasoned ground beef, black beans, melted cheese, and other classic toppings, then baked at 400°F until the cheese is fully melted and everything is warmed through. This makes a satisfying family dinner or easy party appetizer, ready in about 30 minutes.
Servings: 4 to 6 people
Calories: 837kcal
Essential Equipment
- Rimmed half-sheet pan to bake the nachos
- Wide, heavy-bottomed skillet to cook the ground beef and onions
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
- 10 ounce bag tortilla chips
- 8 ounces shredded Monterey jack or Mexican blend cheese
- 1 2-ounce (or so) can sliced black olives, drained
- 1/2 to 3/4 cup sliced, pickled jalapeño peppers, drained
To Serve
- Pico de gallo
- Guacamole
- Sour cream
- 3 scallions, to garnish
Instructions
- Preheat the oven to 400°F.
- Cook the beef, onions, and beef topping. 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.
- Prep the tortilla chips and toppings. While the beef mixture is cooking, spread the tortilla chips in a single layer on a half-sheet pan (18 x 13 inches). You can also use this time to measure out and drain the olives and jalapeños.
- Assemble the nachos. Spoon the beef, bean, and onion mixture evenly over all the chips. Scatter the shredded cheese in an even layer over everything, then top with the drained olives and jalapeños.
- Bake for 8 to 10 minutes, or until the cheese is fully melted.
- Serve. Remove from the oven. Top with dollops of pico de gallo, sour cream, and guacamole, and garnish with the scallion slices. Serve hot.
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!
On the chips: Use a thick, sturdy chip — Juanita's, Xochitl, or any similar corn chip with good body. Thin, restaurant-style chips buckle under the toppings before the cheese melts.
On the cheese: Cheese shredded at home melts more smoothly than pre-shredded. Pre-shredded is coated in a light anti-caking starch that slightly inhibits a truly gooey melt. Both work fine, though; block cheese just melts a little better.
On the beef: 90% lean is specified because fattier ground beef releases enough fat to pool on the pan and steam the chips from below.
Make-ahead: The beef and bean mixture keeps in the refrigerator for up to two days. Warm it before using; cold meat added to the pan may not heat through during the bake.
Protein substitutions: Shredded rotisserie chicken and ground chicken or turkey (dark-meat, please!) are great substitutions. Avoid all-white-meat ground poultry; it is too lean and dry.
Storage and reheating: This is best eaten immediately, straight from the oven. Leftovers keep in the refrigerator for up to two days. Reheat at 375°F on a sheet pan for 6 to 8 minutes. Do not microwave.
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.
