Make these easy Sheet Pan Nachos for your game day crowd – so easy to make and positvely loaded with beef, salsa, cheese and more!
What do you do with a crowd of sports watchers who suddenly decide they’re hungry? You make them Sheet Pan Nachos!
This is my favorite finger food to make when I have to feed a crowd. Corn chips topped with beef, salsa, black beans, corn… all the works! And easily baked on a sheet pan.
I make mine with an extra-mild tomato salsa (because young children), but you can really amp up the heat as much as you want! Customize the toppings to use your favorites, too, this really is a recipe you can make your own!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient notes
- Beef: This recipe also works well with ground turkey.
- Taco Seasoning: I make my own to keep it extra-mild. You can make your own taco seasoning, too, or use your favorite store-bought brand!
- Salsa: I like to use Newman’s Own Mild, or a mild homemade tomato salsa. But use whatever you enjoy! I wouldn’t recommend a salsa with fruit here though (like pineapple or peach), because the other flavors in the toppings work better with an entirely savory salsa.
- Cheese: I used an ominous blend of “Mexican Cheese” from the grocery store, but you can use whatever melty cheese you enjoy. Plain cheddar is really good, too!
How to make Sheet Pan Nachos
1. Start by browning the beef in a large skillet in a little olive oil. I like to drain it once it’s browned to make sure the nachos don’t come out too watery.
2. Stir the taco seasoning and the salsa into the beef until evenly combined.
3. Now it’s time to assemble your nachos! Spread out the corn chips on a lined sheet pan, then top with the ground beef mixture.
Add the black beans, corn and olives on top and spread evenly over the chips. Finally, sprinkle with the cheese, then bake until the cheese is bubbly.
Serve hot with your favorite toppings!
Recipe tips
Baking time: The nachos really don’t need to bake for long. Take them out once the cheese is bubbly, else the bottom and the top may start burning.
Quick note about ingredient amounts: This makes for a great appetizer/finger food with a pretty balanced blend of chips and beef, but if you want to turn this into a more substantial meal for a crowd (or if you’re feeding teen boys, ha!), you can easily double the amount of beef and salsa.
Leftovers: Unfortunately, leftovers really do not keep well. If you think you’re not going to be able to finish the entire sheet pan of nachos, feel free to cut the recipe in half. Just bake it in a 9×13 inch casserole dish!
More easy recipes to feed a crowd
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Loaded Sheet Pan Nachos
Recipe details
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 (1.25-oz) package taco seasoning
- 1 (16-oz) jar salsa
- 1 (12-oz) bag corn chips
- 1 (15-oz) can black beans drained and rinsed
- 1 (8.5-oz) can corn drained
- 1 small can sliced black olives drained
- 1.5 cups shredded Mexican cheese blend
- 1 Roma tomato diced
- 1 small red onion diced
- 1 jalapeno thinly sliced
- 1 handful fresh cilantro
- sour cream for serving
Instructions
- Prep: Heat oven to 400°F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
- Brown beef: Add olive oil to large skillet over medium-high heat, then add ground beef and cook until browned. Drain if desired, then stir in taco seasoning and salsa.
- Assemble: Place tortilla chips in single layer on the prepared baking sheet. Top with ground beef mixture, black beans, corn, olives and cheese.
- Bake: Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.
- Top with tomato, onion, jalapeño and cilantro and serve with sour cream.
Trina says
We love this meal! Making it again tonight for the third time. My husband keeps requesting it. It’s so delicious and very filling.
Nora says
I’m so glad, Trina! It’s a favorite around here for sure.
Zack says
This is such a good idea!
My only concern is that the baking makes the chips too soft (especially as everything bakes and sweats out some of their liquids).
Just curious if you’ve tried/recommend cooking in under a broiler? Or even in an air fryer? Especially because it’s already baking pretty hot at 400 degrees.
Thanks!
P.S. haha at the “ominous” blend call Mexican cheese 😂
Nora says
Yeah, that Mexican cheese, right?! 😂
So the chips directly in contact with beef definitely get softer, but I have never eaten nachos where the chips in the middle weren’t soft, so not sure what to do about that other than doing a double layer of chips. The chips around the edge stay crispy for me.
You can absolutely just broil the nachos, no problem at all. Just watch very closely so your toppings don’t burn.
Also, air fryer… Way too small for my hungry crew 😂 I have a 5 quart model, I’m guessing if you have a large one that looks like a tabletop oven it should work out just fine! Hope this helps!
Lori says
I made the nachos for the Super Bowl for my husband and I. They were fantastic! I also, made the homemade taco seasoning and put it into a spiced canning jar. I
No longer buy packets of taco seasoning again. Too much sodium and added preservatives.
This is the third recipe I tried from you and all of them were great!
Sally says
had to make a test run for the big game tomorrow, and these are AMAZING!!!!!!! going to make individual servings for son and 10 of his friends tomorrow for socially distanced viewing in the yard. wish me luck!!
Nora says
That is so sweet, Sally! Let me know how it goes!
Michele D says
I’ve made this twice (using half recipe each time) and it’s really good homemade nachos!
Carol says
Made the nachos last night for dinner. Just as good as in a restaurant. Will make again.
Beth says
These are PHENOMENAL!!! Absolutely love them!!
Christy says
Very good. Used 1 lb ground beef. No onions or olives didnt have.