Loaded Sheet Pan Nachos are the perfect mix of crispy, cheesy, and loaded with all the toppings you love. This dish layers crunchy tortilla chips with melted cheese, beans, jalapeños, and your favorite fixings all spread out on a sheet pan—making it super easy to share and hard to resist.
I love making these nachos when friends come over because it’s so simple to throw together and everyone can grab exactly what they want. I usually add dollops of sour cream and guacamole right after baking, which adds a cool and creamy contrast that hits the spot every time.
One of the best things about these sheet pan nachos is that they cook all at once, which means no waiting around for different batches. I always make extra because they disappear fast, and they work perfectly for game nights or casual get-togethers where everyone just wants to relax and snack.
Key Ingredients & Substitutions
Tortilla Chips: Use sturdy, thick chips that won’t get soggy quickly. If you prefer healthier options, baked chips or even pita chips can work well.
Ground Beef: I like using lean ground beef to avoid too much grease. You can easily swap in ground turkey or chicken for a lighter version or use cooked black beans for a vegetarian twist.
Taco Seasoning: Pre-made packets work great, but homemade seasoning lets you control salt and spice. You can try cumin, chili powder, garlic powder, and paprika for a fresh blend.
Cheese: Sharp cheddar and Monterey Jack melt beautifully. If you want milder flavor, use mozzarella or pepper jack for a little heat. Vegan cheese also melts fairly well for dairy-free diets.
Toppings: Fresh veggies like tomatoes, onions, jalapeños, and cilantro add brightness and crunch. Feel free to add avocado, corn, or black beans too for variety.
How Do You Keep Nachos Crispy and Not Soggy on a Sheet Pan?
Keeping nachos crispy can be tricky since all the toppings add moisture. Here’s what works for me:
- Even Layer: Spread chips in a single, even layer on the pan so heat reaches all chips equally.
- Less Wet Toppings Before Baking: Add juicy toppings like tomatoes and sour cream after baking to avoid sogginess.
- Cheese First: Sprinkle cheese over the meat and chips before baking to create a barrier that helps keep chips crisp.
- Watch the Oven: Bake just until cheese is melted and bubbly—overbaking can dry out toppings but also soften chips too much.
- Serve Immediately: Nachos are best enjoyed fresh from the oven before chips have time to soak up moisture.
Equipment You’ll Need
- Large sheet pan – perfect for spreading chips out evenly for crispy results.
- Skillet or frying pan – for browning the ground beef and cooking the taco seasoning.
- Sharp knife – to chop toppings like tomatoes, onions, and jalapeños quickly and safely.
- Cutting board – keeps your prep area tidy and makes chopping easier.
- Spatula or wooden spoon – for stirring the cooked beef and seasoning mixture without scratching your pan.
Flavor Variations & Add-Ins
- Swap ground beef for shredded chicken or pulled pork for a different protein that still pairs well with taco spices.
- Try pepper jack cheese instead of Monterey Jack for a mild spicy kick in the melted cheese layer.
- Add roasted corn kernels or black beans for extra texture, flavor, and some plant-based protein.
- Top finished nachos with sliced avocado or a drizzle of salsa verde to brighten the flavors and add creaminess.
How to Make Loaded Sheet Pan Nachos?
Ingredients You’ll Need:
Main Ingredients:
- 1 large bag (about 14 oz) tortilla chips
- 1 lb ground beef
- 1 packet taco seasoning mix (or homemade equivalent)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup black olives, sliced
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1-2 jalapeños, sliced
- 1/4 cup fresh cilantro, chopped
- Sour cream, for serving
- 1 lime, cut into wedges
- Optional: guacamole or sliced avocado for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the beef and toppings, plus 10-15 minutes to bake the nachos until the cheese is melted and bubbly. Overall, plan for around 25 minutes from start to finish. Perfect for a quick, satisfying snack or meal!
Step-by-Step Instructions:
1. Cook the Beef:
Preheat your oven to 375°F (190°C). In a skillet over medium heat, cook the ground beef until it’s fully browned, breaking it apart as it cooks. Drain any extra fat if needed. Stir in the taco seasoning and about ¼ cup water, and let it simmer until thickened and well mixed. Remove from heat when ready.
2. Arrange and Layer:
Spread the tortilla chips evenly on a large sheet pan. Evenly distribute the seasoned beef over the chips. Then sprinkle both shredded sharp cheddar and Monterey Jack cheese on top. Scatter sliced black olives and jalapeños across the nachos for added flavor and texture.
3. Bake and Add Fresh Toppings:
Place the sheet pan in your preheated oven and bake for 10-15 minutes, or until the cheese has melted and is bubbly. Carefully remove from the oven and immediately top the nachos with diced tomatoes, red onion, and chopped cilantro. Add dollops of sour cream on top. Serve with lime wedges on the side for squeezing and guacamole or sliced avocado if you like. Enjoy warm!
Can I Use Ground Turkey Instead of Ground Beef?
Yes! Ground turkey works great as a leaner alternative. Just cook it the same way you would the beef and season well with taco mix to keep the flavors bold.
How Do I Keep the Chips Crispy?
To avoid soggy nachos, spread the chips in a single layer on the sheet pan and add fresh toppings like tomatoes and sour cream after baking. Serve immediately for the best crunch.
Can I Prepare These Nachos Ahead of Time?
You can cook the seasoned beef in advance and refrigerate it for up to 2 days. Assemble and bake the nachos just before serving to keep them fresh and crispy.
What’s the Best Way to Store Leftovers?
Store leftover nachos in an airtight container in the fridge for up to 2 days. Reheat in the oven to help keep the chips from getting too soft.