Description
What makes these loaded sheet pan nachos absolutely irresistible is how they solve the eternal nacho problem: everyone fighting over the perfectly loaded chips while others get stuck with plain ones. By spreading everything across a large sheet pan, every single chip gets its fair share of melted cheese, seasoned meat, and vibrant toppings. The result? Pure nacho harmony that’ll have your guests raving long after the final whistle blows.
Ingredients
Base Layer:
- 1 large bag (13–16 oz) tortilla chips (restaurant-style work best)
- 2 cups shredded Mexican cheese blend
- 1 cup sharp cheddar cheese, shredded
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
Fresh Toppings:
- 2 Roma tomatoes, diced
- 1 medium red onion, finely diced
- 2–3 jalapeños, sliced (remove seeds for less heat)
- 1 cup fresh cilantro, chopped
- 2 avocados, diced
- 1 cup sour cream
- 1 cup salsa or pico de gallo
Optional Garnishes:
- Lime wedges for serving
- Sliced green onions
- Hot sauce
- Pickled jalapeños
Substitution Ideas: Swap ground meat for seasoned chicken, pulled pork, or black beans for vegetarian options. Use dairy-free cheese for vegan versions, and corn tortilla chips for gluten-free needs.
Instructions
Heat a large skillet over medium-high heat and brown your ground beef or turkey, breaking it into small pieces as it cooks. Once fully cooked, drain excess fat and stir in the taco seasoning with 2-3 tablespoons of water. Let it simmer for 2-3 minutes until the flavors meld together and the mixture thickens slightly. The aroma of cumin and chili powder will fill your kitchen, building anticipation for what’s to come.
Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper. Spread the tortilla chips in a single layer across the pan – don’t worry about perfect spacing, but try to avoid too much overlap. The goal is creating a sturdy foundation that can support all those delicious toppings.
Sprinkle the seasoned meat evenly over the chips, followed by the black beans. Now comes the cheese – and this is crucial for nacho perfection. Distribute both the Mexican cheese blend and sharp cheddar generously over everything. The combination creates incredible depth of flavor and that perfect stretchy, gooey texture everyone craves.
Slide the pan into your preheated oven and bake for 8-10 minutes, until the cheese is completely melted and starting to bubble around the edges. Watch for those golden spots forming on the cheese – that’s your cue that these loaded sheet pan nachos are ready for their final transformation.
Remove from the oven and immediately scatter the diced tomatoes, red onion, and jalapeño slices across the hot nachos. The residual heat will slightly soften these vegetables while maintaining their fresh crunch. Dollop sour cream and salsa strategically around the pan, then finish with fresh cilantro and diced avocado just before serving.
Nutrition
- Calories: 420-480
- Fat: 24-28g
- Carbohydrates: 32-38g
- Fiber: 6-8g
- Protein: 18-22g