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.
- 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!
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
- 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
- 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.