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Loaded sheet pan nachos topped with melted cheese, jalapenos, tomatoes, cilantro, and sour cream on a baking tray.
Layla

Sheet Pan Nachos

Crispy, cheesy, fully loaded nachos baked on one pan for the ultimate crowd-pleasing snack or easy dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American, Mexican
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 14 oz tortilla chips sturdy restaurant-style
For the Toppings
  • 1 lb ground beef
  • 2 tbsp taco seasoning store-bought or homemade
  • 15 oz black beans drained and rinsed
  • 3 cups shredded cheddar cheese freshly shredded, not pre-shredded
  • 2 cups shredded Monterey Jack cheese freshly shredded
  • 1/2 cup pickled jalapeños sliced, drained
For Serving
  • 1 cup sour cream
  • 1 cup salsa
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges

Equipment

  • Large rimmed baking sheet (18x13 inch)
  • Parchment Paper

Method
 

Prep
  1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. Brown the ground beef in a skillet over medium-high heat, breaking it up with a spoon, until no pink remains, about 6-8 minutes. Drain excess fat, then stir in taco seasoning and 1/4 cup water. Simmer for 2 minutes until thickened.
  3. Spread half the chips in an even layer on the prepared sheet. Scatter half the seasoned beef, half the black beans, half the cheeses, and half the jalapeños over the chips. Repeat with remaining chips and toppings to create two layers - this ensures every chip gets some love.
  4. Bake for 10-12 minutes, rotating the pan halfway through, until the cheese is fully melted and bubbling with some golden spots on top. Watch closely in the final minutes to prevent burning.
  5. Transfer to a serving platter or serve straight from the pan. Top with dollops of sour cream, salsa, fresh cilantro, and lime wedges on the side. Serve immediately while hot and crispy.

Notes

Freshly shred your own cheese - pre-shredded bags contain anti-caking agents that prevent smooth melting. For extra insurance against soggy chips, warm your beans separately and pat them dry before adding. These don't hold well, so have your toppings ready and your crowd waiting when they come out of the oven.