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Loaded Sheet Pan Nachos

Restaurant-quality sheet pan nachos with crispy tortilla chips, melted cheese blend, seasoned ground meat, beans, and fresh toppings - perfect for feeding crowds at game day gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 8
Calories: 385
Ingredients Method Notes

Ingredients
  

Base Layer
  • 1 large bag (13-14 oz) restaurant-style tortilla chips
  • 3 cups Mexican cheese blend, shredded
  • 1 cup sharp cheddar cheese, shredded
Protein & Beans
  • 1 lb ground beef or turkey
  • 1 packet taco seasoning
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) refried beans
Fresh Toppings
  • 2 Roma tomatoes, diced
  • 1/2 red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 2-3 jalapeños, sliced
Finishing Touches
  • 1 cup sour cream
  • 1/2 cup guacamole
  • to taste hot sauce

Method
 

  1. Preheat your oven to 400°F and line a large sheet pan with parchment paper. In a large skillet over medium-high heat, brown the ground beef until no pink remaining, about 6-8 minutes. Drain excess fat, then stir in taco seasoning with 1/4 cup water. Simmer until the liquid reduces and coats the meat.
  2. Spread tortilla chips evenly across your prepared sheet pan, ensuring they overlap slightly but aren't stacked too thick. Dot small spoonfuls of refried beans throughout the chips, then sprinkle the seasoned meat and black beans evenly over everything.
  3. Generously sprinkle both cheese varieties over the entire pan, making sure to get cheese into all the nooks and crannies between chips.
  4. Bake for 12-15 minutes, watching for the cheese to become completely melted and bubbly with golden spots appearing on top.
  5. Remove from oven and immediately top with diced tomatoes, red onion, cilantro, and jalapeño slices while the cheese is still hot. Dot with dollops of sour cream and guacamole around the pan. Serve immediately while cheese is still bubbling hot.

Notes

Best enjoyed fresh while cheese is still bubbling hot. Leftovers keep in refrigerator for up to 2 days - reheat in 350°F oven for 5-7 minutes to restore crispiness, avoid microwaving. Layer chips in mostly single layers to prevent sogginess. All components can be prepared up to 24 hours ahead and stored separately, then assembled just before baking.