Every chip loaded, cheese in every bite — sheet pan nachos are the only way to make nachos for a crowd. A single layer on a hot pan means no sad bare chips, and 15 minutes in the oven melts everything into bubbly perfection.
Ingredients
- 1 large bag (13 oz) sturdy tortilla chips
- 1 lb ground beef
- 1 packet taco seasoning
- 3 cups shredded cheddar and Monterey Jack cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced tomatoes
- 1/2 cup sliced black olives
- 1/2 cup diced red onion
- 1 jalapeño, sliced
- 1/2 cup sour cream
- 1/2 cup guacamole
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Preheat: Preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with parchment.
- Cook the beef: Brown the ground beef in a skillet, breaking it up. Stir in the taco seasoning with a splash of water and simmer 3 minutes.
- Layer: Spread half the chips in a single layer on the pan. Top with half the beef, beans, and cheese. Repeat with remaining chips, beef, beans, and cheese. Scatter tomatoes, olives, onion, and jalapeño over the top.
- Bake: Bake 12-15 minutes until the cheese is fully melted and bubbling at the edges.
- Finish and serve: Dollop with sour cream and guacamole, sprinkle with cilantro, and serve immediately with lime wedges — straight from the pan.
Pro tip: The single-layer rule is everything — overlapping chips steam instead of crisp. Use the sturdiest restaurant-style chips you can find; thin chips shatter under the toppings.
Estimated nutrition per serving: 640 calories, 32g protein, 36g fat, 48g carbohydrates.
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