Sheet-Pan Chicken and Beef Nachos: An Easy, Flavor-Packed Family Favorite

Looking for a quick, satisfying meal that feeds a crowd and tastes incredible? These fully loaded sheet-pan nachos with chicken and beef are your answer. They’re baked in one pan, customizable with your favorite toppings, and perfect for game day, family dinners, or casual gatherings. Best of all, this recipe is completely pork-free and uses both ground beef and shredded chicken for a hearty and flavorful twist.

Unlike traditional stovetop nachos that may leave some chips dry or soggy, the sheet-pan method ensures every chip is loaded with evenly melted cheese and toppings. With minimal prep and a short baking time, you’ll have a crispy, cheesy, satisfying dish on the table in under 30 minutes.

These nachos are more than just a snack—they’re a meal in themselves. With layers of seasoned meats, rich melted cheeses, and fresh toppings like avocado, tomato, and cilantro, they hit every flavor and texture note. Whether you’re cooking for picky kids or hungry adults, this easy, customizable recipe will quickly become a favorite.

Ingredients and Preparation

Protein

  • 1 tablespoon olive oil
  • ¾ pound lean ground beef
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup shredded cooked chicken (rotisserie chicken or poached breasts work well)

Base and Cheese

  • 1 (10–12 oz) bag sturdy tortilla chips
  • 2 cups shredded cheddar cheese
  • 1½ cups shredded Monterey Jack cheese

Fresh Toppings (Added After Baking)

  • 2 Roma tomatoes, diced
  • 1 ripe avocado, diced
  • ¼ cup red onion, finely chopped
  • 1 jalapeño, thinly sliced (optional for heat)
  • ¼ cup fresh cilantro leaves, chopped
  • ½ cup sour cream
  • Lime wedges, for garnish

Step-by-Step Instructions

1. Preheat the Oven

  • Preheat your oven to 400°F (200°C).
  • Line a large rimmed baking sheet with foil or parchment paper for easy cleanup.

2. Cook the Ground Beef

  • In a medium skillet over medium heat, add the olive oil.
  • Once hot, add the ground beef and cook, breaking it up with a wooden spoon.
  • Add the following seasonings:
    • 1 teaspoon chili powder
    • 1 teaspoon ground cumin
    • ½ teaspoon smoked paprika
    • ½ teaspoon garlic powder
    • Salt and pepper to taste
  • Cook for 6–8 minutes until the beef is fully browned.
  • Remove from heat and set aside.

3. Prepare the Chicken

  • Shred pre-cooked chicken using two forks.
  • If desired, lightly season with salt and a pinch of chili powder for flavor.
  • Warm it briefly in the microwave or a skillet.

4. Assemble the Nachos

  • Spread half of the tortilla chips on the prepared baking sheet.
  • Sprinkle with half the cheddar and Monterey Jack cheese.
  • Evenly distribute half the beef and half the shredded chicken.
  • Repeat the layers with the remaining chips, cheese, and meat.
  • Make sure the toppings are spread evenly across the pan.

5. Bake

  • Place the baking sheet in the oven.
  • Bake for 10–12 minutes, or until cheese is melted and starting to bubble.
  • Watch closely to avoid overbaking.

6. Add Fresh Toppings

  • Immediately after removing from the oven, top with:
    • Diced tomatoes
    • Diced avocado
    • Chopped red onion
    • Sliced jalapeño (optional)
    • Chopped cilantro
  • Serve with dollops or drizzles of sour cream and lime wedges on the side.

Beginner Tips and Notes

  • Use sturdy chips: Thin chips may become soggy or break under toppings. Choose restaurant-style tortilla chips for best results.
  • Layering matters: Evenly distributing cheese and meat ensures each chip gets flavor and texture.
  • Customize the spice level: Skip jalapeños for a mild version, or use hot salsa or extra chili powder for a spicier version.
  • Cheese tip: Grating your own cheese results in better melt quality compared to pre-shredded versions.
  • Prep ahead: You can cook the meat a day ahead and refrigerate. Assemble and bake when ready to serve.
  • Serving hot: Nachos are best served immediately. If they cool too much, reheat in the oven for a few minutes—not the microwave.

Serving Suggestions

  • Casual dinner: Serve nachos as the main course with a fresh green salad or bean salad.
  • Party platter: Set the sheet pan on a buffet with additional toppings like salsa, guacamole, or extra sour cream.
  • Game day favorite: Pair with sliders, chicken wings, and chips for a full game-day menu.
  • Family-style: Bring the tray to the table and let everyone grab their portion.
  • Make it a nacho bar: Bake chips and cheese only, then offer toppings in bowls so everyone can customize.
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Sheet-Pan Chicken and Beef Nachos: An Easy, Flavor-Packed Family Favorite

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These Loaded Sheet-Pan Nachos bring the party to your plate! 🎉🌮 Packed with seasoned ground beef, juicy chicken, melty cheese, and all your favorite toppings—every bite is bold, crispy, and totally crave-worthy. 🧀🥑 Perfect for game day, movie night, or a fun dinner, this easy sheet-pan wonder feeds a crowd and disappears fast. One pan, endless flavor, zero fuss! 🔥🍗

  • Author: Ina
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: Serves 6 to 8 1x

Ingredients

Scale

Protein

  • 1 tablespoon olive oil

  • ¾ pound lean ground beef

  • 1 teaspoon chili powder

  • 1 teaspoon ground cumin

  • ½ teaspoon smoked paprika

  • ½ teaspoon garlic powder

  • Salt and freshly ground black pepper, to taste

  • 1 cup shredded cooked chicken (rotisserie chicken or poached breasts work well)

Base and Cheese

  • 1 (10–12 oz) bag sturdy tortilla chips

  • 2 cups shredded cheddar cheese

  • 1½ cups shredded Monterey Jack cheese

Fresh Toppings (Added After Baking)

  • 2 Roma tomatoes, diced

  • 1 ripe avocado, diced

  • ¼ cup red onion, finely chopped

  • 1 jalapeño, thinly sliced (optional for heat)

  • ¼ cup fresh cilantro leaves, chopped

  • ½ cup sour cream

  • Lime wedges, for garnish

Instructions

1. Preheat the Oven

  • Preheat your oven to 400°F (200°C).

  • Line a large rimmed baking sheet with foil or parchment paper for easy cleanup.

2. Cook the Ground Beef

  • In a medium skillet over medium heat, add the olive oil.

  • Once hot, add the ground beef and cook, breaking it up with a wooden spoon.

  • Add the following seasonings:

    • 1 teaspoon chili powder

    • 1 teaspoon ground cumin

    • ½ teaspoon smoked paprika

    • ½ teaspoon garlic powder

    • Salt and pepper to taste

  • Cook for 6–8 minutes until the beef is fully browned.

  • Remove from heat and set aside.

3. Prepare the Chicken

  • Shred pre-cooked chicken using two forks.

  • If desired, lightly season with salt and a pinch of chili powder for flavor.

  • Warm it briefly in the microwave or a skillet.

4. Assemble the Nachos

  • Spread half of the tortilla chips on the prepared baking sheet.

  • Sprinkle with half the cheddar and Monterey Jack cheese.

  • Evenly distribute half the beef and half the shredded chicken.

  • Repeat the layers with the remaining chips, cheese, and meat.

  • Make sure the toppings are spread evenly across the pan.

5. Bake

  • Place the baking sheet in the oven.

  • Bake for 10–12 minutes, or until cheese is melted and starting to bubble.

  • Watch closely to avoid overbaking.

6. Add Fresh Toppings

  • Immediately after removing from the oven, top with:

    • Diced tomatoes

    • Diced avocado

    • Chopped red onion

    • Sliced jalapeño (optional)

    • Chopped cilantro

  • Serve with dollops or drizzles of sour cream and lime wedges on the side.

Notes

  • Use sturdy chips: Thin chips may become soggy or break under toppings. Choose restaurant-style tortilla chips for best results.
  • Layering matters: Evenly distributing cheese and meat ensures each chip gets flavor and texture.
  • Customize the spice level: Skip jalapeños for a mild version, or use hot salsa or extra chili powder for a spicier version.
  • Cheese tip: Grating your own cheese results in better melt quality compared to pre-shredded versions.
  • Prep ahead: You can cook the meat a day ahead and refrigerate. Assemble and bake when ready to serve.
  • Serving hot: Nachos are best served immediately. If they cool too much, reheat in the oven for a few minutes—not the microwave.

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Engagement Features

Flavor Variations

  • Vegetarian Version
    • Substitute black beans or pinto beans for the meat.
    • Add sautéed onions, corn, and bell peppers for extra flavor and texture.
  • Spicy Version
    • Add chipotle chili powder to the beef seasoning.
    • Use pepper jack cheese instead of Monterey Jack.
    • Serve with hot sauce or spicy salsa.
  • BBQ Chicken Nachos
    • Toss the shredded chicken with barbecue sauce.
    • Skip beef for this version and top with red onion and shredded cheese.
  • Tex-Mex Breakfast Nachos
    • Use scrambled eggs instead of beef.
    • Add diced tomatoes, avocado, and cheese, then bake and top with salsa.

Storage and Reheating

  • Refrigeration
    • Store leftovers in an airtight container for up to 2 days.
    • Try to separate wet toppings like tomato or sour cream beforehand if possible.
  • Reheating
    • Best method: oven or toaster oven at 375°F for 5–8 minutes.
    • Avoid microwave, which softens the chips and reduces crunch.

Questions to Spark Conversation

  • Would you stick with both meats or prefer all chicken or all beef?
  • What’s your go-to topping—avocado, sour cream, or spicy salsa?
  • Have you ever tried dessert nachos with cinnamon chips and fruit?
  • Would you try this as a build-your-own nacho night at home?

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