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Best Easy Sheet Pan Nachos for Football Sunday

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These sheet pan nachos are quick, easy, and perfect for game day. With crunchy chips, melty cheese, and a pile of toppings, they’re a crowd-pleasing snack that comes together in under 30 minutes.

Ingredients

Scale
  • 1012 ounces tortilla chips (restaurant-style or thick-cut)
  • 1 pound ground beef (80/20)
  • 1 packet (or 3 tablespoons) taco seasoning
  • 1 can (15 ounces) refried beans
  • 2 cups shredded Mexican blend cheese
  • 1/4 cup sliced jalapeños (fresh or pickled)
  • 2 medium Roma tomatoes, diced
  • 34 green onions, sliced
  • 1/2 cup sour cream
  • 1/4 cup sliced black olives (optional)
  • A handful fresh cilantro, chopped (optional)

Instructions

  1. Preheat your oven to 400°F. Line your sheet pan with parchment paper if desired.
  2. Brown the ground beef in a skillet over medium-high heat, breaking it apart, until no longer pink (5-7 minutes). Drain excess fat. Stir in taco seasoning and 1/4 cup water; simmer 2-3 minutes until thickened. Set aside.
  3. Warm the refried beans in a small saucepan over low heat or microwave for about 1 minute until spreadable.
  4. Spread the chips in a single layer on the sheet pan. Avoid overlapping too much.
  5. Pre-bake the chips for 2 minutes. Sprinkle a thin layer of cheese (about 1/2 cup) over the chips before baking to create a protective crust.
  6. Layer the toppings: dollop refried beans over chips, scatter seasoned ground beef, then add remaining cheese. Top with sliced jalapeños and black olives if using.
  7. Bake for 8-10 minutes until cheese is melted and bubbly, and chip edges are just starting to toast.
  8. Remove from oven and add fresh toppings: diced tomatoes, green onions, and cilantro. Drizzle with sour cream. Serve immediately.

Notes

Pre-baking the chips with a light layer of cheese helps prevent sogginess. Shred your own cheese for better melting. Watch the oven closely to avoid burning. Let nachos rest for 2 minutes before serving to allow cheese to set slightly.

Nutrition

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