Pin It I threw together my first batch of sheet pan nachos on a Tuesday night when I had nothing planned and too many people coming over. The oven was still warming when I realized I'd forgotten to buy salsa, but it turned out nobody cared. What mattered was the sound of that cheese bubbling and the way everyone crowded around the pan with forks in hand. It's been my go-to ever since.
The first time I made this for my neighbors, I panicked halfway through because I thought I'd added too much cheese. Turns out there's no such thing. They finished the entire tray in under ten minutes, and one of them asked if I could make it again the following weekend. I did, and it became a monthly tradition we kept up for over a year.
Ingredients
- Ground beef: I always use 80/20 because the extra fat keeps the meat juicy, and you can drain it off anyway if it looks like too much.
- Yellow onion: Dice it small so it melts into the beef and doesn't slide off the chips when you're trying to eat.
- Garlic: Fresh is better here, the jarred stuff doesn't give you that sharp, warm smell when it hits the pan.
- Taco seasoning: You can make your own if you want, but the packet works perfectly fine and I always have one in the cupboard.
- Tortilla chips: Get the thick kind, the thin restaurant-style ones turn to mush under all that beef and cheese.
- Cheddar and Monterey Jack: Shred it yourself if you can, pre-shredded cheese has coatings that keep it from melting as smoothly.
- Cherry tomatoes: They add a little brightness and don't make the chips soggy like big tomatoes do.
- Jalapeño: I slice mine thin and scatter just a few pieces, you can always add more at the table.
- Sour cream and avocado: These go on after baking so they stay cool and creamy against the hot cheese.
Instructions
- Get the oven ready:
- Preheat to 400°F and line your baking sheet with parchment or foil. This step saves you from scrubbing melted cheese off the pan later.
- Cook the aromatics:
- Heat olive oil in a skillet and add the diced onion, let it soften for about two minutes. Toss in the garlic and stir for just 30 seconds until it smells amazing.
- Brown the beef:
- Add the ground beef and break it up with your spatula, cooking until no pink remains. If there's a pool of grease, tip the pan and spoon most of it out before adding the seasoning.
- Season and simmer:
- Stir in the taco seasoning and water, then let it bubble gently for a few minutes until it thickens. The mixture should coat the beef without being soupy.
- Layer the chips:
- Spread your tortilla chips across the baking sheet in one layer, don't pile them up or the bottom ones won't get any toppings.
- Add beef and cheese:
- Spoon the seasoned beef evenly over the chips, then shower both cheeses on top. Don't be shy, this is where the magic happens.
- Bake until bubbly:
- Slide the pan into the oven for 8 to 10 minutes, just until the cheese melts and starts to brown in spots. Watch it closely near the end so nothing burns.
- Finish with toppings:
- Pull the nachos out and immediately add tomatoes, jalapeños, olives, corn, red onion, and cilantro. Finish with sour cream, avocado, and lime wedges on the side.
Pin It One night I made these for a birthday party and forgot to set a timer. I caught the smell of toasted cheese just in time and pulled them out with seconds to spare. Everyone said they were the best nachos they'd ever had, and I never told them it was pure luck. Sometimes a little char on the edges is exactly what you need.
How to Keep Nachos from Getting Soggy
The trick is to use sturdy chips and avoid watery toppings until after they come out of the oven. I learned this the hard way when I once added salsa before baking and ended up with a mushy pile that nobody wanted to touch. Now I keep anything wet, like sour cream, tomatoes, and avocado, on the side until the cheese has set. If you're worried about overload, build your nachos in two thinner layers instead of one thick one so every chip gets some heat and coverage.
Swapping the Beef for Something Else
I've made these with shredded rotisserie chicken, seasoned black beans, and even leftover carnitas when I had some in the fridge. The process stays the same, you just skip the browning step and warm everything through with the seasoning. Black beans work especially well if you mash half of them first so they stick to the chips better. Ground turkey is another easy swap, though I add a little extra olive oil since it's leaner and can dry out.
Serving and Storing Leftovers
Nachos are best eaten right away, but if you have leftovers, store the toppings separately from the chips and beef. I put the meat in one container and the cold stuff in another, then reheat the chips and beef in the oven at 350°F for a few minutes. You can also freeze the cooked seasoned beef for up to three months and pull it out whenever you need a quick nacho night.
- Reheat nachos in the oven, not the microwave, so the chips don't turn rubbery.
- If you're making these ahead, prep the beef and chop the toppings in the morning and assemble everything right before baking.
- For a crowd, use two sheet pans and rotate them halfway through so both trays melt evenly.
Pin It There's something about pulling a hot tray of nachos out of the oven and watching everyone lean in at the same time. It never gets old, and it never fails to bring people together.
Recipe Questions & Answers
- → What type of beef works best for this dish?
Ground beef offers a perfect balance of flavor and texture, allowing it to absorb seasonings well and cook evenly on a sheet pan.
- → Can I use different types of cheese for topping?
Yes, mixing mild cheddar and Monterey Jack creates a creamy, melty texture, but you can also use pepper jack or mozzarella for variations.
- → How do I prevent chips from getting soggy?
Arrange chips in a single layer and bake right after adding the beef and cheese to maintain crispiness during melting.
- → What are some good topping alternatives?
Fresh jalapeños, cherry tomatoes, black olives, corn, cilantro, avocado, and sour cream add both freshness and creaminess.
- → Can this be adapted for gluten-free diets?
Use certified gluten-free tortilla chips to accommodate gluten sensitivities without altering the dish's flavor.
- → Is there a quick way to prep the beef mixture?
Sauté onions and garlic first, then brown the ground beef in the same pan before stirring in taco seasoning and water to finish.