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These Sheet Pan Beef Nachos are a fun, easy dinner option. Loaded with seasoned ground beef, melty cheese, corn, black beans, and plenty of your favorite toppings, they come together quickly and bake in minutes for warm, cheesy, crunchy nachos everyone will devour.
If you love simple sheet pan meals like this, you might also enjoy my Sheet Pan Chicken Fajitas, Ground Beef Sheet Pan Quesadillas, and Sheet Pan Beef Fajitas Each one offers big flavor with minimal prep, making them great additions to your weeknight dinner rotation.
Why You’ll Love Sheet Pan Beef Nachos
- Fast and easy: Just brown the beef, layer everything on a pan, and bake.
- Perfect for sharing: Great for parties, game-day snacks, or family-style meals.
- Fully customizable: Add your favorite toppings to make it mild, spicy, or with extra gooey cheese.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Ground Beef: Seasoned and cooked to perfection for a hearty base.
- Corn & Black Beans: Add texture, color, and delicious Tex-Mex flavor.
- Corn Chips: Provide the crunchy foundation for all your toppings.
- Cheddar Cheese & Queso Blanco: Two kinds of cheese for ultimate meltiness.
- Taco Seasoning: Quick and flavorful seasoning that ties everything together. You can also make homemade taco seasoning
How to Make Sheet Pan Beef Nachos
Here are the step-by-step instructions for making this sheet pan nachos recipe:
Step 1: Heat a large skillet over medium-high. Brown ground beef, breaking it apart as it cooks (Photo 1), about 6–8 minutes. Drain excess fat (Photo 2), then stir in taco seasoning (Photo 3) and ¼ cup water (Photo 4). Set aside.
Step 2: Preheat oven to 400°F. Line a 9×13″ or larger baking sheet with foil (Photo 5).
Step 3: Spread half of the chips in an even layer on the baking sheet (Photo 6). Top with half the cooked beef, half the corn, half the black beans, and 1 cup cheddar cheese (Photo 7).
Step 4: Add a second layer of chips (Photo 8), then top with remaining beef, corn, black beans, and cheddar (Photos 9 and 10).
Step 5: Bake for 6–8 minutes, or until cheese is melted and chips are lightly golden. Keep an eye on them to avoid burning.
Step 6: Warm the queso blanco according to jar directions. Drizzle over the hot nachos immediately after removing them from the oven (Photos 11 and 12).
Step 7: Add your favorite toppings and enjoy!
Tips for Success
- Use a large sheet pan so everything spreads evenly and crisps up nicely.
- Add jalapeños before baking for extra heat, or add them fresh afterward for crunch.
- For extra flavor, stir a little salsa into the beef mixture, or top with sliced black olives.
How to Store
Nachos are best eaten fresh, but leftovers can be stored in an airtight container for 2–3 days. Reheat in the oven for best texture.
Frequently Asked Questions
Yes—tortilla chips work perfectly.
You can prep the beef and toppings ahead, but assemble and bake right before serving.
Absolutely—just season well with taco seasoning
More Easy Dinner Recipes
- Chili Cornbread Casserole
- Rotisserie Chicken Tacos
- Crockpot Taco Chicken Chili
- Sheet Pan Sausage and Veggies
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Sheet Pan Beef Nachos
Ingredients
- 1 lb ground beef
- 1 oz taco seasoning, packet or homemade
- 1/4 cup water
- 1 bag corn chips, 11-12 ounces
- 1 15 oz can corn, drained
- 1 15 oz can black beans, drained
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup queso blanco
Optional Toppings
- 1 jalapeno, sliced
- 1/2 cup sour cream
- 1 red onion, chopped
- 4 tbsp cilantro
- 1 large tomato, chopped
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and break it apart. Cook until browned, about 6 to 8 minutes. Drain the excess fat, then mix in the taco seasoning and 1/4 cup water. Set aside.
- Preheat the oven to 400°F. Line a 9×13” or larger baking sheet with aluminum foil.
- Spread half of the chips onto the baking sheet in an even layer. Top with half of the ground beef, half of the corn, half of the black beans, and one cup of cheddar cheese.
- Add a second layer of the remaining chips. Top with the remaining beef, corn, black beans, and cheddar cheese.
- Bake in the oven for 6 to 8 minutes, or until the chips are golden and everything is heated through. Make sure to check on them to ensure they do not burn.
- Heat the queso blanco according to the directions on the jar. Remove from the oven and immediately drizzle the warmed queso over the nachos.
- Top with your favorite toppings and enjoy!
Notes
- Use a large sheet pan so everything spreads evenly and crisps up nicely.
- Add jalapeños before baking for extra heat, or add them fresh afterward for crunch.
- For extra flavor, stir a little salsa into the beef mixture, or top with sliced black olives.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
