Sheet Pan Nachos
Quick and flavorful Sheet Pan Nachos are perfect for any occasion! This easy recipe is customizable, making it ideal for appetizers or a fun weeknight dinner.
Servings 6 servings
Ingredients
Ground Beef Taco Meat
- 1 pound ground beef
- 1 cup tomato salsa or fire roasted crushed tomatoes
- 2 tablespoons taco seasoning
- 1 teaspoon sea salt
Sheet Pan Nachos
- 10 ounces tortilla chips
- 3 cups raw cheddar or another semi-hard cheese
- ½ cup sour cream
- 1 cup lettuce thinly cut
- ½ cup red onion diced
- 1 cup tomatoes diced
- 1 cup avocado diced
Instructions
To Make Ground Beef Taco Meat
- Heat a large skillet over medium-high heat. Add ground beef and break it up as it cooks.1 pound ground beef
- Add taco seasoning, tomato salsa (or crushed tomatoes), and salt. Stir to combine and gently simmer until slightly thickened.1 cup tomato salsa or fire roasted crushed tomatoes, 2 tablespoons taco seasoning, 1 teaspoon sea salt
Sheet Pan Nachos
- Preheat oven to 425°F. Spread the tortilla chips evenly on a large baking sheet. Sprinkle with 2 cups of cheese, then spoon the taco meat over the top. Add the remaining cheese and bake until the cheese is melted and the chips are warm and crisp.10 ounces tortilla chips, 3 cups raw cheddar
- Remove from oven. Top the nachos with lettuce, diced tomatoes, onions, and avocado. Finish with dollops of sour cream and a spoonful of salsa, if desired.½ cup sour cream, 1 cup lettuce, ½ cup red onion, 1 cup tomatoes, 1 cup avocado
Video
Notes
To serve: Use a large, wide spatula and scoop from the bottom of the nachos and hold the top with your hand to keep the toppings from spilling over.
Storage: These sheet pan nachos are best enjoyed fresh and do not stand well to leftovers.
Helpful Tips:
- Layer strategically - I like to start with the cheese as it helps prevent the chips from getting soggy from the meat. Then spoon the meat, followed by all the toppings.
- Shred your own cheese - Pre-shredded cheese has anti-caking agents that can prevent it from melting smoothly.
- Broil for extra crisp - Broil the nachos for 1–2 minutes until the cheese is bubbly and slightly golden. The chips' edges will crisp up, adding extra flavor.
- Make single-servings - Instead of a large sheet pan, divide nachos onto extra-small stainless steel baking sheets for individual servings and let everyone pile on their own toppings.
Nutrition
Calories: 749kcal | Carbohydrates: 42g | Protein: 32g | Fat: 52g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1325mg | Potassium: 686mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1277IU | Vitamin C: 9mg | Calcium: 506mg | Iron: 3mg