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Appetizer · Mexican-style

Loaded Sheet-Pan Nachos

Chips, seasoned beef, and cheese on one sheet pan, built in two layers so the toppings reach more than the first handful.

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Loaded Sheet-Pan Nachos

15 minPrep15 minCook30 minTotal

Amounts scale with servings. Pan size and cooking time may need adjusting for larger batches.

Ingredients

Let’s make it

  1. 1

    Heat the oven to 400°F. Cook the beef in a skillet over medium-high heat until browned and 160°F. Stir in the taco seasoning and 2 tablespoons water.

  2. 2

    Spread half the chips on a large rimmed sheet pan. Top with half the beef, beans, and cheese. Repeat with the remaining chips, beef, beans, and cheese.

  3. 3

    Bake for 8–10 minutes, until the cheese melts. Finish with jalapeño, salsa, sour cream, and cilantro.

  4. 4

    Serve right from the pan while the chips are still crisp.

A few things that help

Two layers keep the bottom chips from being naked.

Add wet toppings after baking so the chips do not steam.

Use what you have

Use leftover pulled pork or shredded chicken in place of the beef; heat it to 165°F.

Refried beans can replace black beans in an even smear on each layer.

Your questions, answered

How do I keep nachos from getting soggy?

Bake the cheese first and add salsa and sour cream at the table. Do not cover the pan.

Can I make nachos vegetarian?

Skip the beef and double the beans, or add sautéed peppers. The bake time stays the same.

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Cooking mode

Loaded Sheet-Pan Nachos