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

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These Sheet-Pan Supreme Nachos are loaded, cheesy, and totally irresistible! 🧀🌮 Ground beef is seasoned to perfection and piled high on crispy tortilla chips with beans, melty cheese, jalapeños, and all your favorite toppings. 🥩🌶️🍅 Baked on a single pan for easy prep and cleanup, they’re the perfect party starter, game-day snack, or fun family dinner. One bite, and they’ll be gone in minutes—nacho night just leveled up! 🎉🔥

Ingredients

Scale

  • 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.

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.

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.

Find it online: https://inarecipes.com/sheet-pan-supreme-nachos-with-ground-beef-the-ultimate-crowd-pleaser/