Sheet-Pan Loaded Nachos with All the Fixings

Quick Recipe Version (TL;DR)

• Yield: 6 servings (one 13×18-inch sheet pan)
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Quick Ingredients

• 12 oz sturdy tortilla chips
• 3 cups shredded cheese (1.5 cups Monterey Jack + 1.5 cups sharp cheddar)
• Option A: 1 lb ground beef + 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp each garlic and onion powder, 1/2 tsp oregano, 1/2 tsp kosher salt, 1/4 tsp pepper, 2 tbsp tomato paste, 1/4 cup water
• Option B: 1 can (15 oz) black beans, drained + 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp kosher salt, 2 tbsp water
• 1 cup diced tomatoes, 1/2 cup sliced scallions, 1/3 cup pickled jalapeño rings
• 1 cup guacamole, 1 cup salsa, 1 cup sour cream
• 1 lime, cut into wedges; chopped cilantro (optional)

Do This

• 1. Heat oven to 400°F and line a rimmed half-sheet pan (13×18 in) with parchment or foil.
• 2. Cook Option A beef: brown 1 lb beef 5–6 min, drain, stir in spices + tomato paste + 1/4 cup water; simmer 2–3 min. Or Option B beans: warm oil, bloom spices 30 sec, add beans + 2 tbsp water; simmer 3–4 min, lightly mash some.
• 3. Mix cheeses. Prep tomatoes, scallions, jalapeños, lime.
• 4. Layer half the chips, half the cheese, half the beef/beans; repeat with remaining chips, cheese, and beef/beans. Scatter jalapeños.
• 5. Bake on middle rack 6–8 min until cheese is fully melted; broil 30–60 sec if you want browned spots.
• 6. Top with tomatoes, scallions, cilantro; dollop guac, salsa, sour cream; squeeze lime and serve hot.

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Why You’ll Love This Recipe

• Built on sturdy chips so every bite stays crisp and loaded.
• Mega-melty Jack and cheddar for the perfect pull and flavor.
• Choose your protein: spiced ground beef or well-seasoned black beans.
• Sheet-pan method feeds a crowd fast with minimal cleanup.

Grocery List

• Produce: Tomatoes (2 medium Roma), scallions (1 bunch), cilantro (small bunch, optional), 1–2 limes, 2 ripe avocados if making guacamole.
• Dairy: Monterey Jack (6 oz), sharp cheddar (6 oz), sour cream (1 cup) or Mexican crema.
• Pantry: Sturdy tortilla chips (12 oz), pickled jalapeños, salsa (1 cup), ground beef (1 lb) or black beans (15 oz can), tomato paste, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, black pepper, olive oil.

Full Ingredients

Base & Cheese

• 12 oz sturdy tortilla chips (restaurant-style, thick-cut)
• 1.5 cups shredded Monterey Jack (about 6 oz)
• 1.5 cups shredded sharp cheddar (about 6 oz)

Option A: Spiced Ground Beef

• 1 lb ground beef (85% lean)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp tomato paste
• 1/4 cup water
• 1 tsp apple cider vinegar (optional, for brightness)

Option B: Spiced Black Beans (Vegetarian)

• 1 can (15 oz) black beans, drained and rinsed (or 2 cups cooked)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp kosher salt
• 2 tbsp water

Fresh Toppings

• 1 cup diced tomatoes (about 2 Roma)
• 1/2 cup thinly sliced scallions (about 4)
• 1/3 cup pickled jalapeño rings, drained
• 1/4 cup chopped fresh cilantro (optional)
• 1 cup guacamole (store-bought or see quick version below)
• 1 cup sour cream (or Mexican crema)
• 1 cup salsa (pico de gallo or red restaurant-style)
• 1 lime, cut into wedges

Optional Quick Guacamole

• 2 ripe avocados
• 1 tbsp fresh lime juice
• 2 tbsp finely minced red onion
• 1 tbsp chopped cilantro
• 1/4 tsp kosher salt

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Preheat the oven to 400°F with a rack in the middle. Line a rimmed half-sheet pan (13×18 inches) with parchment or foil for easy cleanup. If your chips are on the thin side, you can preheat the empty pan for 5 minutes to help crisp the bottom layer, then carefully line it just before adding chips.

Step 2: Make the spiced beef or beans

For beef: Heat a large skillet over medium-high. Add the ground beef and cook, breaking into small crumbles, until browned and no longer pink, 5–6 minutes. Drain excess fat. Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and tomato paste. Add 1/4 cup water and simmer, stirring, until glossy and thickened, 2–3 minutes. Off heat, stir in apple cider vinegar if using.

For beans: Heat olive oil in a skillet over medium. Add chili powder, cumin, smoked paprika, and garlic powder; stir 30 seconds to bloom. Add black beans, salt, and 2 tbsp water. Cook 3–4 minutes until hot and saucy, lightly mashing some beans for creaminess while leaving plenty whole.

Step 3: Prep the fresh toppings

Dice the tomatoes and slice the scallions. Drain the pickled jalapeños well. Chop cilantro if using. Cut the lime into wedges. If making the quick guacamole, mash avocados with lime juice, red onion, cilantro, and salt just until combined and still a little chunky. Keep fresh toppings chilled until nachos are baked.

Step 4: Layer the chips and cheese for even coverage

On the prepared sheet pan, create two light, even layers for maximum cheesy coverage. Spread half the chips in a single layer. Sprinkle with half the Jack-cheddar blend. Distribute half the warm beef or beans over the cheese. Repeat with remaining chips, cheese, and beef/beans. Scatter the pickled jalapeño rings on top.

Step 5: Bake until melty (and broil if you like browned spots)

Bake at 400°F for 6–8 minutes, rotating the pan halfway through, until the cheese is fully melted and the edges of the chips are toasty. For golden-brown speckles, switch to broil on high for 30–60 seconds, watching constantly to prevent burning.

Step 6: Finish with fresh toppings and cool sauces

Immediately after baking, sprinkle the nachos with diced tomatoes, sliced scallions, and cilantro. Add generous dollops of guacamole, sour cream, and salsa over the surface so every scoop gets a little of each. Keep extra guac, salsa, and sour cream on the side for dipping.

Step 7: Lime and serve hot

Squeeze fresh lime over the nachos just before serving for brightness. Bring the whole pan to the table with a wide spatula or tongs for easy scooping. Serve right away while everything is bubbly and crisp.

Pro Tips

• Use sturdy, restaurant-style chips; thin chips soften quickly under toppings.
• Shred your own cheese for the best melt. Pre-shredded works, but hand-shredded melts more smoothly.
• Drain beef well and avoid wet toppings before baking to keep chips crisp.
• Build in two thin layers rather than one tall pile for even cheese and toppings on every chip.
• Broil briefly for browned, bubbly spots—watch closely, as chips toast fast.

Variations

• Vegetarian Supreme: Use the black bean option and add roasted corn and diced roasted poblano before baking.
• Chicken Nachos: Swap in 2 cups shredded rotisserie chicken tossed with 1 tsp chili powder, 1/2 tsp cumin, and 2 tbsp salsa; warm before layering.
• Chipotle Crema Drizzle: Mix 1 cup sour cream with 1–2 tbsp adobo sauce from chipotles, plus a squeeze of lime; drizzle over after baking.

Storage & Make-Ahead

Nachos are best fresh. Make components ahead: cook and chill the beef or beans up to 3–4 days (or freeze 2 months); chop tomatoes/scallions up to 1 day; keep sauces refrigerated. Assemble and bake just before serving. For leftovers, scrape off any wet toppings, reheat the nachos on a sheet pan at 350°F for 5–7 minutes until crisp, then re-top. Guacamole keeps 1 day pressed with plastic wrap directly on the surface.

Nutrition (per serving)

Approximate with beef: 640 calories; 30 g protein; 52 g carbs; 34 g fat; 1,150 mg sodium. Approximate with beans: 590 calories; 22 g protein; 61 g carbs; 24 g fat; 1,000 mg sodium. Values will vary based on brands and topping amounts.