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–+ servings
Sheet pan beef nachos on a baking sheet.
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5 from 1 vote

Sheet Pan Beef Nachos

Sheet Pan Beef Nachos are loaded with seasoned beef, melted cheese, corn, and beans—an easy weeknight meal or a crowd-pleasing appetizer in minutes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Dinner
Cuisine: American
Servings: 8 servings
Calories: 478kcal
Author: Joy Kincaid

Equipment

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 9x13” 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

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.

Nutrition

Serving: 1serving | Calories: 478kcal | Carbohydrates: 21g | Protein: 20g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 884mg | Potassium: 327mg | Fiber: 2g | Sugar: 3g | Vitamin A: 962IU | Vitamin C: 7mg | Calcium: 317mg | Iron: 2mg
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