Sheet-Pan Supreme Nachos with Ground Beef: The Ultimate Crowd-Pleaser

Looking for the ultimate comfort food that’s quick, customizable, and guaranteed to disappear fast? Look no further than these Sheet-Pan Supreme Nachos. Whether you’re hosting a casual get-together, family game night, or simply craving a satisfying snack-for-dinner situation, this hearty tray of nachos delivers everything you want in one go. Layers of crisp tortilla chips, melty cheese, savory seasoned meat, and a rainbow of toppings come together to make a bold, colorful platter that looks as amazing as it tastes.

This recipe is inspired by Olive and Mango’s classic version but reimagined with wholesome ingredients and a few practical twists. Instead of bacon, which can often overpower the dish, we’re using your choice of seasoned ground beef or ground chicken for protein. The recipe is easy enough for beginners, adaptable to dietary needs, and makes cleanup a breeze thanks to the one-pan method.

Let’s dive into your new favorite nacho recipe—built for sharing but easy enough to make anytime.

Ingredients and Preparation

Serves 4 to 6 as a meal or 8 to 10 as a snack or appetizer.

Main Ingredients:

• 1 bag (275g) sturdy tortilla chips (restaurant-style or cantina thick cut)
• 1 lb (450g) ground beef or ground chicken
• 2 tablespoons olive oil
• 1 small shallot or half an onion, finely chopped
• 2 garlic cloves, minced
• 1 (28g) packet taco seasoning or 2 tablespoons homemade taco seasoning (see below)
• ¼ cup water
• 1½ cups nacho cheese sauce (store-bought or homemade)
• ½ cup shredded Monterey Jack cheese (or a mix of cheddar and mozzarella)
• ¾ cup sour cream
• 2 tomatoes, seeded and diced
• 1 bunch scallions or chives, finely sliced

Optional Toppings:

• Sliced jalapeños (fresh or pickled)
• Black olives, sliced
• Corn kernels (fresh, canned, or thawed from frozen)
• Refried beans or black beans
• Guacamole or sliced avocado
• Fresh cilantro
• Lime wedges
• Salsa or hot sauce

Homemade Taco Seasoning (for reference):

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon red pepper flakes
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon dried oregano
• ¼ teaspoon black pepper

Preparation Tips:

• If making your own cheese sauce, prepare it ahead of time so it’s warm and pourable before assembly.
• Keep all toppings ready and pre-chopped for quick assembly post-bake.

Step-by-Step Instructions

Step 1: Preheat and Prepare the Pan

• Preheat your oven to 400°F (200°C).
• Line a large sheet pan with foil or parchment paper for easier cleanup and to prevent sticking.
• Set out all your toppings in small bowls or plates for faster post-bake topping.

Step 2: Cook the Meat

• Heat olive oil in a skillet over medium heat.
• Add chopped shallot or onion and garlic, sautéing for about 2 minutes until softened and fragrant.
• Add the ground beef or chicken to the pan. Cook, breaking it apart with a spatula, until fully browned and cooked through (about 5 to 7 minutes).
• Once cooked, drain any excess grease.
• Stir in the taco seasoning and ¼ cup of water. Let it simmer for another 2 to 4 minutes until the mixture thickens slightly and coats the meat evenly.
• Remove from heat and set aside. Keep warm.

Step 3: Build the Base Layer

• Spread tortilla chips evenly over the sheet pan, overlapping slightly but not stacking too thickly.
• Drizzle warm nacho cheese sauce over the chips, trying to get good coverage.
• Sprinkle shredded cheese over the chips and sauce for extra meltiness.

Step 4: Bake the Nachos

• Transfer the tray to the preheated oven.
• Bake for about 5 to 8 minutes, or until the cheese is melted and bubbly. Avoid overbaking so the chips don’t brown or burn.
• Carefully remove the tray from the oven using oven mitts.

Step 5: Add Toppings

• Evenly distribute the cooked meat over the baked nachos.
• Spoon on dollops of sour cream across the surface.
• Scatter diced tomatoes, sliced scallions, and any optional toppings like corn, beans, olives, jalapeños, or avocado.
• If using hot sauce or salsa, drizzle it lightly across the top.

Step 6: Serve

• Serve immediately while hot.
• Offer lime wedges and extra sour cream or salsa on the side.
• Eat directly from the sheet pan for a rustic, communal feel, or transfer to individual plates.

Beginner Tips and Notes

• Choose the right chips: Go for thicker tortilla chips that can handle the weight of toppings without going soggy. Thin chips will break under the cheese and meat.
• Keep cheese warm and smooth: If using store-bought nacho cheese sauce, warm it gently in the microwave or stovetop before layering. If making homemade, prepare it last to keep it creamy and hot.
• Avoid soggy nachos: Add juicy toppings (like tomatoes, salsa, or avocado) after baking to keep the chips crisp.
• Double the layers: If you want to make extra-loaded nachos, you can layer half the chips, half the cheese, and half the meat—then repeat before baking.
• Pre-chop everything: Have your fresh toppings ready before baking so you can assemble quickly while the cheese is still hot.
• No meat? No problem: Use refried beans or a seasoned lentil mixture instead of meat for a vegetarian option.
• Make it kid-friendly: Skip the jalapeños and hot sauce and let kids customize their own portion from the tray.
• Use a warming tray: If serving for a party, keep the pan warm in a low oven (around 200°F) until guests are ready to eat.

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Serving Suggestions

These nachos are incredibly versatile and can be paired with other dishes or served on their own depending on the occasion.

Serve with:

• Mexican rice or Spanish-style quinoa to add more substance.
• Side salad with lime vinaigrette or a light citrus slaw to refresh the palate.
• Cornbread muffins or grilled corn on the cob for a sweet-salty pairing.

Drinks to pair:

• Sparkling water with lime
• Agua fresca made with watermelon, cucumber, or pineapple
• For adults: Classic margaritas, light beer, or sangria

Occasions to serve this dish:

• Game day or sports night
• Movie marathons or Netflix binging
• Potlucks or picnics (bake and transport in foil)
• Friday night family dinner or weekend snack parties

Final Thought

Sheet-pan nachos are more than just a snack—they’re a flavor-packed experience made for sharing. This version offers all the bold flavors of Tex-Mex comfort food with a straightforward method that anyone can master. The crispy chips provide the perfect foundation for rich, gooey cheese and flavorful seasoned meat, all topped with fresh, colorful garnishes. What makes it so perfect is the flexibility: it works just as well with chicken as it does beef, and you can easily swap in beans or veggies to suit your dietary preferences.

Whether you’re feeding a hungry crowd or satisfying a personal craving, this dish brings all the satisfaction of your favorite restaurant-style nachos straight to your table—without the mess or fuss. Give it a try and make it your own by customizing the toppings, layering with your favorite cheese combo, or dialing up the heat with bold sauces.

One tray, endless possibilities. Your sheet-pan nacho night just became the highlight of the week.