Loaded Sheet Pan Nachos
Sturdy chips layered twice with cheese and seasoned beef so nothing ends up naked or soggy, then finished with jalapeños, scallions, and everything cold piled on after baking.
- Course
- Appetizers
- Time
- 30 min
- Servings
- 6
Cooking Notes
- Use thick tortilla chips and build two thinner layers instead of one overloaded layer. That distributes cheese and toppings more evenly and leaves fewer bare chips underneath.
- Drain excess fat from the beef and avoid adding wet toppings before baking. Salsa, sour cream, and fresh garnishes belong on the pan after it comes out of the oven.
- Bake only until the cheese is fully melted. Leaving the pan in longer does not improve the filling and can turn the exposed chip edges bitter and hard.
Recipe Card
Loaded Sheet Pan Nachos
By Gabriella
- Category
- Appetizers
- Total Time
- 30 min
- Difficulty
- Easy
Ingredients
- 1 large bag thick tortilla chips
- 1 lb ground beef
- 2 tsp chili powder
- 1 tsp cumin
- 3 cups shredded cheddar and Monterey Jack
- 1 can black beans, rinsed
- Pickled jalapeños
- Scallions, cilantro, sour cream, and lime
Instructions
- 1
Brown the beef with the chili powder and cumin until it is well seasoned and slightly crisp at the edges, then drain off any excess fat.
- 2
Spread half the chips over a sheet pan, scatter over half the beef, beans, and cheese, and repeat so the second layer covers the first completely.
- 3
Bake at 400°F for about ten minutes, just until the cheese has fully melted and pooled between the chips without the edges burning.
- 4
Scatter the jalapeños over the hot pan so they warm through and lose their raw bite.
- 5
Finish off the heat with scallions, cilantro, spoonfuls of sour cream, and a hard squeeze of lime, then serve straight from the pan.
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