Try this simple recipe for family-sized cheesy sheet pan nachos, perfect for a tasty meal with all your favorite toppings.
This easy recipe gives you the classic Mexican flavors you love in homemade oven nachos.
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Sheet Pan Nachos Recipe
If you like these oven-baked nachos, check out more of my Mexican recipes. You'll also enjoy my crunchy Mexican slaw, beef tacos and a super creamy avocado crema.
Don't miss our favorite recipes for your next Cinco De Mayo party!
In This Post
- Sheet Pan Nachos Recipe
- Nachos Ingredients
- Homemade Cheese Sauce Ingredients
- How To Make This Easy Sheet Pan Nachos
- Choosing the Best Torilla Chips
- Tips For The Best Nachos Recipe
- What To Serve With Sheet Pan Nachos
- Freezing And Storing Instructions
- Variations
- Recommended Equipment
- More Mexican Inspired Recipes
- Did You Like This Recipe?
- Recipe Card
- My Keyword: Frequently Asked Questions
- More Appetizer Recipes You'll Love
- Comments
Nachos Ingredients
- Tortilla chips - Use your favorite brand to form the base of your oven-baked nachos.
- Ground beef or turkey - cook the taco meat until browned with taco seasoning or your favorite Mexican spices. Here's my recipe for beef taco meat.
- Black beans - Drained and rinsed, these add a hearty, vegetarian-friendly protein.
- Diced tomatoes - Canned and drained, these bring a fresh and juicy element.
- Black olives - Sliced for a tangy and briny punch.
- Pickled jalapeño slices - Adjust to your spice preference for a kick of heat.
- Red onion - Diced for a sharp and crunchy contrast.
- Cheddar cheese - Shredded medium cheddar for classic, melty goodness.
- Monterey Jack cheese - Shredded for a creamy, mild flavor that complements the cheddar.
- Sour cream - Drizzle over the nachos for a cooling, creamy touch.
- Fresh cilantro - Chopped for a fresh and vibrant garnish.
Homemade Cheese Sauce Ingredients
- Unsalted butter - Forms the base of your roux for the cheese sauce.
- All-purpose flour - Used to thicken the sauce.
- Whole milk - Adds creaminess and richness.
- Sharp cheddar cheese - Shredded for a robust, cheesy flavor.
- Garlic and onion powder - Adds a subtle, savory depth to your nachos.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make This Easy Sheet Pan Nachos
- Preheat and prepare: Set your oven to 400°F. Line a large sheet pan with foil or parchment, and lightly grease it to prevent sticking.
- Arrange the chips: Spread tortilla chips in a single layer on the pan, ensuring no gaps.
- Cook the meat (if using): Brown ground beef or turkey in a skillet, season with taco seasoning, and set aside. Here's my recipe.
- Make the cheese sauce: Melt butter in a saucepan, whisk in flour until golden, then slowly add milk.
Cook until thickened, then stir in cheddar cheese and seasonings until smooth.
- Assemble the nachos: Pour the cheese sauce over the chips, then top with black beans, tomatoes, olives, jalapeños, red onion, and cooked meat. Sprinkle with shredded cheddar and Monterey Jack.
- Bake: Bake for 5-10 minutes, until the cheese is melted and bubbly.
- Finish off: Drizzle with sour cream, sprinkle with cilantro, and serve with extra toppings like salsa and guacamole.
Choosing the Best Torilla Chips
Choosing the right tortilla chips is key to perfect nachos.
Opt for sturdy, thick-cut chips that can hold up under toppings without getting soggy. Lightly salted chips, like Que Pasa, balance the flavors without overpowering the dish.
Tip: Check out a local Mexican grocery store - they often have delicious house-made chips.
Tips For The Best Nachos Recipe
- Use sturdy chips so they don't get soggy.
- Layer your toppings so every chip gets some flavor.
- Mix textures and flavors like beans, meat, cheese, and veggies.
- Use a blend of cheeses for better taste and melt.
- Serve right away for the best taste.
What To Serve With Sheet Pan Nachos
Freezing And Storing Instructions
- To Store. Keep leftover nachos in an airtight container in the fridge, storing toppings like sour cream and cilantro separately to prevent sogginess.
- Freezing. Freeze components like cooked meat, beans, and cheese separately in airtight containers or freezer bags, rather than freezing assembled nachos.
- To Reheat. Reheat nachos on a baking sheet at 350°F for about 10 minutes until crispy. Avoid microwaving to prevent soggy chips. Add fresh toppings after reheating.
Variations
- Tortilla chips: Swap tortilla chips for pita chips, sweet potato chips, or baked plantain chips for a unique twist.
- Ground meat: Try shredded rotisserie chicken, pulled pork, or a veggie option like seasoned tofu or tempeh for a different protein.
- Cheeses: Use pepper jack, queso blanco, or a blend of your favorite cheeses instead of cheddar and Monterey Jack.
- Black beans: Substitute with pinto beans, refried beans, kidney beans, or chickpeas for a different texture and flavor.
- Pickled jalapeños: Use fresh jalapeño slices, pickled banana peppers, or mild green chilies to customize the heat level.
- Sour cream: Replace with Greek yogurt or a dairy-free sour cream alternative for a lighter or dairy-free option.
Recommended Equipment
- Cooking pot
- Sheet pan (for the nachos, of course)
More Mexican Inspired Recipes
- Easy Steak Fajitas
- Easy Pico de Gallo
- Mexican Chicken Skillet
- Shrimp Tostadas
- Easy Chicken Enchilada Casserole
Did You Like This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Recipe Card
Easy Sheet Pan Nachos
Enjoy easy sheet pan nachos piled high with your favorite toppings! Perfect for game day or any gathering, they're sure to be a hit!
Ingredients
Method
- Preheat your oven to 400°F. Line a large sheet pan with aluminum foil or parchment paper, and lightly grease it with cooking spray so the nachos don't stick.
- Arrange the Chips: Spread the tortilla chips in a single layer on the sheet pan. Make sure the chips cover the pan without any gaps.1 bag about 16 ounces of your favorite tortilla chips
- Cook the Meat (Optional): If you're using ground beef or turkey, cook it in a skillet over medium heat until it's browned and fully cooked. Drain any excess fat, then season the meat with your favorite taco seasoning. Set it aside.½ cup cooked and seasoned ground beef or turkey
- Make the Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Once it's melted, add the flour and whisk constantly for 1-2 minutes to make a roux (a thick paste). It should turn a light golden color.2 tablespoons unsalted butter, 2 tablespoons all-purpose flour
- Add the Milk: Slowly pour in the milk while whisking, so there are no lumps. Cook for about 2-3 minutes until the sauce thickens.1¼ cups whole milk
- Finish the Cheese Sauce: Turn the heat to low, then stir in the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Keep stirring until the cheese is melted and the sauce is smooth.1½ cups sharp cheddar cheese, ¼ teaspoon onion powder, salt and black pepper , ½ teaspoon garlic powder
- Assemble the Nachos: Pour the cheesy sauce evenly over the tortilla chips on the sheet pan. Then, scatter the black beans, diced tomatoes, sliced black olives, pickled jalapeño slices, and diced red onion evenly over the chips.½ cup canned black beans, ½ cup canned diced tomatoes, ½ cup black olives, ½ cup pickled jalapeño slices, ¼ cup red onion
- Add More Cheese: If you're using the cooked meat, spread it over the nachos now. Then sprinkle the shredded medium cheddar cheese and Monterey Jack cheese on top of everything.¾ cup medium cheddar cheese, ¾ cup Monterey Jack cheese
- Bake: Put the sheet pan in the oven and bake for 5-10 minutes, or until the cheese is melted and bubbly, and the nachos are heated through.
- Garnish and Serve: Take the sheet pan out of the oven and let it cool for a minute or two. Drizzle sour cream on top and sprinkle fresh cilantro for extra flavor. Serve the nachos right from the pan or move them to a large platter. Don't forget to have extra salsa, guacamole, and sour cream for dipping!¼ cup fresh cilantro, ¼ cup sour cream
Nutrition
Notes
- To Store. Keep leftover nachos in an airtight container in the fridge, storing toppings like sour cream and cilantro separately to prevent sogginess.
- Freezing. Freeze components like cooked meat, beans, and cheese separately in airtight containers or freezer bags, rather than freezing assembled nachos.
- To Reheat. Reheat nachos on a baking sheet at 350°F for about 10 minutes until crispy. Avoid microwaving to prevent soggy chips. Add fresh toppings after reheating.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
My Keyword: Frequently Asked Questions
Why are my nachos soggy?
Nachos get soggy if there are too many toppings, if they're overcooked, or if they get too wet from things like salsa.
Is a sheet pan the same as a baking pan?
A sheet pan is flat with low edges, while a baking pan can be different shapes and heights. For nachos, a sheet pan works best.
How to layer the perfect nachos?
Start with a layer of chips, add some toppings, then sprinkle cheese. Repeat the layers and finish with cheese on top for a melty finish.
Do you put salsa on nachos before baking?
It's best to add salsa after baking to keep the chips crispy. You can add a small amount before baking if you like.
What is the best melting cheese for nachos?
Cheddar and Monterey Jack are great for melting. You can also use mozzarella for extra creaminess.
RJ
Julia, this recipe is a game changer. Just did a trial run for game day and it was a hit. Everyone's asking for it again next week.
Julia
enjoy delicious loaded sheet pan nachos!