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Oven Baked Sheet Pan Nachos are filled with a layer of chips, ground beef, refried beans, black olives, chopped tomatoes, corn, and cheese sprinkled over top, then baked to perfection. The possibilities are endless!
Sheet Pan Nachos Recipe
Nachos baked are so simple to make and one of my go-to family dinners! After a busy weekday, I love to just chow down on a crunchy nacho loaded with all the toppings. There is a sweet, spicy, and salty taste to every nacho chip. When feeding a crowd, this is the perfect sheet pan nacho recipe to enjoy for a Super Bowl party or game night. Beware, these baked nachos won’t last long!
The best thing about these sheet pan nachos is how versatile they are, and they can be completely customizable. Layer on the ingredients you love and bake until golden brown, and the cheese is melted. These sheet pan nachos make the perfect weeknight meal or weekend party pan!
Ingredients for Sheet Pan Nachos
Make your nachos just the way you like them! I love changing these up every time we bake nachos. Simply add in all your favorite ingredients and bake on a sheet pan until melted together. Layer the nacho ingredients over top of each other and enjoy every chip filled with flavorful toppings! Check out the recipe card at the bottom of the post for exact ingredient measurements.
- Ground Beef: You can use any meat you like for the nachos. Try ground turkey or steak bites if you don’t have ground beef!
- Homemade Taco Seasoning: I love making my taco seasoning from scratch using this recipe.
- Refried Beans: The refried beans add a delicious and earthy taste to the nachos.
- Corn: The corn adds a pop of color and a refreshing taste.
- Sliced Olives: I like buying a can of sliced olives to save a little time.
- Black Beans: These complement the refried beans perfectly.
- Salsa: If you want some heat, use a hot salsa here.
- Shredded Mild Cheddar Cheese and Colby Jack Cheese: The two different kinds of cheeses create a delicious blend, perfect for Mexican dishes.
- Toppings: You can use things like chopped cilantro, sour cream, jalapeños, and Roma tomatoes.
How Do You Make Sheet Pan Nachos in the Oven?
So simple to make and tastes delicious with every bite! Not every chip is the same, and it makes you want to come back for more. We love making these nachos for a large party or game night. These work perfectly for a quick and easy dinner meal too! It takes minutes to assemble, and my kids love to help make them with me. Add in all your favorite toppings and watch it come together quickly and easily!
- Prep: Preheat oven to 400 degrees Fahrenheit.
- Cook the Ground Beef: Heat a medium-sized skillet over medium heat. Cook the ground beef breaking it up while it cooks. Once browned, then drain the grease. Add in the taco seasoning. Stir to combine.
- Spread out Tortilla Chips: Add the tortilla chips to a large baking sheet. Spread into an even layer.
- Add Ingredients to Nachos: Spoon on the refried beans. Spread the taco meat on top. Sprinkle with corn, olives, black beans, salsa, and shredded cheese. If using fresh jalapeño, add it now so it roasts. Canned or jarred jalapenos can be added after baking.
- Bake: Bake for 12-15 minutes until the cheese fully melts.
- Add Toppings: Remove from the sheet pan nachos from the oven and top with desired toppings. Serve warm, and enjoy.
Tips and Variations
- Layering: Make sure the base of your sheet pan nachos are chips, cheese, beans, and toppings. Toppings will go on once the nachos are cooked and cooled out of the oven.
- Chips: I prefer a harder tortilla chip. Tortilla chips should be thick and sturdy to withstand the high temperatures and layers of toppings.
- Cheese: If possible, it is best to shred your cheese fresh from a block instead of purchasing pre-shredded cheese. Pre-shredded cheese has a coating on it that prevents it from melting as well as freshly grated cheese.
- Protein: Try shredded chicken, steak, or pulled pork for delicious variations.
- How to reheat nachos? Place the sheet pan back in the oven or warm gradually in the microwave.
Change these oven-baked sheet pan nachos up by using all sorts of different toppings! Here are some ideas you can try:
- Cheese: queso, nacho cheese, Monterrey Jack cheese, or Mexican blend
- Beans: black, refried, or pinto
- Salsa: Red or Green
- Pico de gallo
- Lime Juice
- Protein: Shredded chicken or taco meat Meat (ground beef, steak, chicken, or pulled pork)
- Green Chiles
Sheet pan nachos are best eaten immediately, but if you have leftovers, here is how you store them and reheat them later.
- In the Refrigerator: Place leftover nachos in an airtight container in the refrigerator as soon as possible. Nachos are best consumed within 1-2 days after preparation.
- To Reheat: Reheating leftover nachos in the microwave or oven can cause the chips to become soggy. I would reheat them in the oven. Preheat oven to 350 degrees Fahrenheit, arrange nachos on a baking sheet, and reheat for 5-10 minutes until crispy. Once they are done cooking, add fresh toppings (optional).
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Sheet Pan Nachos
- 1 pound ground beef
- 1 homemade taco seasoning
- 15 ounces refried beans
- 1/2 cup corn
- 1/2 cup sliced olives
- 1/2 cup black beans
- 1/2 cup salsa
- 1 cup shredded mild cheddar cheese
- 1 cup shredded jack cheese
- cilantro, chopped
- sour cream
- roma tomatoes, chopped
- Preheat oven to 400.
- Heat medium sized skillet over medium heat. Cook the ground beef breaking it up while it cooks. Once browned, drain the grease. Add in the taco seasoning. Stir to combine.
- Add the tortilla chips to a large baking sheet. Spread into an even layer.
- Spoon on the refried beans. Spread the taco meat on top. Sprinkle with corn, olives, black beans, salsa and shredded cheese. If using fresh jalapeno add it now so it roasts. Canned or jarred jalapenos can be added after baking.
- Bake for about 12-15 minutes until the cheese is fully melted.
- Remove from oven and top with desired toppings.
- Serve warm and enjoy.
Nutrition information is automatically calculated, so should only be used as an approximation.