sheet pan nachos

This is a simple and savory 30-minute baked sheet pan nacho recipe that makes a perfect game-day snack or a quick and easy dinner idea.

Nachos have to be one of my favorite foods. I love to order them as an appetizer when I am out, although I have been known to order them as my entree many times, too. I just really enjoy nachos because they are fun to eat, as well as delicious.

 

If you want to make restaurant-quality nachos at home, this is the recipe for you! It is easy to follow, only takes 30 minutes, and is packed with flavor. 

 

Sheet Pan Meals

 

If you have followed my recipes for a while, you know the theme around here is quick & easy. Nothing comes close to the ease of making a full meal on a sheet pan. Toss that sucker in the oven, and before you know it you have a fantastic meal with minimal cleanup. It’s a win-win every time.

 

Some of my sheet pan favorites are:

Sheet Pan Chicken Fajitas
Sheet Pan Shrimp and Asparagus
Sheet Pan Roasted Vegetables

 

 

This blog post contains affiliate links. Read my full disclosure here.

 

 

Easy Sheet Pan Nachos

 

Homemade Taco Seasoning

 

I always keep taco seasoning on hand. I make it ahead of time, store it in an airtight container, and it is ready whenever I make my skillet tacos, beef enchiladas, or these fabulous sheet pan nachos. 

 

You can, of course, use a store-bought package of taco seasoning, but I highly recommend throwing together some spices to make your own. My easy taco seasoning recipe is perfect for adding the right amount of flavor to your meat to give it Mexican flair.

 

Homemade Pico de Gallo

 

Another must-have for this recipe is homemade Pico de Gallo. Making it yourself is quick and easy, and there are no added preservatives, so you know it is fresh.

 

If you want a bit more of a feisty kick, add in my tomatillo salsa verde. It makes for a wonderful taste explosion and is a tasty way to turn up the heat on these tacos.

Easy Sheet Pan Nachos

 

 

ingredients for making sheet pan nachos

Pico de Gallo:
1 pint chopped grape tomatoes
1 minced garlic clove
¼ red onion, finely chopped
2 tbsp lime juice
2 tbsp fresh cilantro, finely chopped
salt to taste

 

 

Sheet Pan Nachos:

1½ lbs ground beef
8 oz shredded Mexican cheese blend
3 tbsp homemade taco seasoning (or a store-bought packet)
14 oz tortilla chips (large bag)
¾ red onion, finely chopped
2 minced garlic cloves
2 scallions, finely chopped
6 oz black olives, chopped
1 jalapeño pepper, thinly sliced
1 tbsp olive oil
salt & pepper to taste

 

 

Garnish:

1 ripe avocado, chopped
2 tbsp lemon juice
2 tbsp fresh cilantro, finely chopped

 

You’re going to need a large, rimmed baking sheet to make these nachos.

How to Make Sheet Pan Nachos

 

I always start by gathering and chopping all my ingredients before I begin. This just makes everything move quicker when I am not constantly grabbing something from the fridge or having to stop and chop.

 

Prepare the Pico de Gallo by combining the chopped tomatoes, garlic, ¼ chopped onion, cilantro, and lime juice in a medium mixing bowl. Season the Pico de Gallo with salt to taste, and then set it aside.

 

Place the oven rack in the center position and preheat to 350°F, then line your large baking sheet with parchment paper.

 

In a large skillet, heat the olive oil over medium heat. Add remaining red onion and garlic and season with salt & pepper, as desired.

 

Saute until the onion becomes soft, approximately 5 minutes.

 

browning ground beef for nachos

 

Add in the ground beef, breaking it into small pieces. Next, add in the taco seasoning and stir to combine. I use homemade taco seasoning, but you can use store-bought if you prefer.

 

Cook the beef, stirring occasionally until the meat is browned before removing the skillet from the heat and setting it aside.

 

how to make sheet pan nachos

 

Spread the tortilla chips over the prepared baking sheet and spoon the seasoned meat over the chips evenly.

 

Top with the cheese and bake for 5-7 minutes, or until the cheese is completely melted.

 

Remove the baking sheet from the oven, and cool slightly. Now is the fun part where we top the nachos with Pico de Gallo, scallions, black olives, and jalapeño slices. Mmm.

 

sheet pan nachos

 

In a small bowl, toss the chopped avocado with lemon juice and top the nachos. Sprinkle with cilantro, and serve! I love enjoying sheet pan nachos with a fruity strawberry margarita for a wonderful sweet and savory combination.

These tasty sheet pan nachos come together quickly for a simple and satisfying meal any night of the week.

 

easy sheet pan nachos

Did you give this loaded sheet pan nacho recipe a try? Let me know in the comments below or snap a photo and tag @coolbeanliving on Instagram. I’d love to see it!

 

sheet pan nachos

Sheet Pan Nachos

Cool Bean Cooking
30-minute sheet pan nachos are a perfect game-day snack or quick and easy dinner idea.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 4 servings

Ingredients
  

Pico de Gallo

  • 1 pint grape tomatoes chopped
  • 1 garlic clove minced
  • ¼ red onion finely chopped
  • 2 tbsp lime juice
  • 2 tbsp fresh cilantro finely chopped
  • salt to taste

Sheet Pan Nachos

  • lbs ground beef
  • 8 oz shredded Mexican cheese blend
  • 3 tbsp taco seasoning
  • 14 oz tortilla chips (large bag)
  • ¾ red onion finely chopped
  • 2 garlic cloves minced
  • 2 scallions finely chopped
  • 6 oz black olives chopped
  • 1 jalapeño pepper thinly sliced
  • 1 tbsp olive oil
  • salt & pepper to taste

Garnish

  • 1 ripe avocado chopped
  • 2 tbsp lemon juice
  • 2 tbsp fresh cilantro finely chopped

Instructions

  • Prepare the Pico de Gallo by combining the tomatoes, garlic, ¼ chopped onion, cilantro, and lime juice in a medium mixing bowl. Season with salt, as desired; set aside.
  • Preheat oven to 350°F with rack in the center position. Line a large baking sheet with parchment; set aside.
  • In large skillet, heat oil over medium heat. Add remaining red onion and garlic. Season with salt & pepper, to taste. Saute until the onion is soft, approximately 5 minutes.
  • Add beef, breaking into small pieces. Add in taco seasoning and stir to combine. Cook, stirring occasionally, until the meat is browned; remove from heat and set aside.
  • Spread tortilla chips over the prepared baking sheet. Spoon the seasoned meat over the chips evenly. Top with the cheese and bake for 5-7 minutes, or until cheese is completely melted.
  • Remove from oven, cooling slightly. Top nachos with Pico de Gallo, scallions, black olives, and jalapeño slices.
  • In a small bowl, toss the chopped avocado with lemon juice. Spoon over the top of nachos. Sprinkle with cilantro and serve.
Keyword nachos, sheet pan

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