Food and Recipes Appetizers Sheet Pan Nachos 5.0 (2) 1 Review Make tonight's dinner a fast and fun meal that's completely customizable with a tray of these sheet pan nachos. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on November 7, 2024 Save Rate PRINT Share Active Time: 20 mins Total Time: 30 mins Servings: 4 Jump to recipe Make tonight's dinner a fast and fun meal of sheet pan nachos that are completely customizable. Your family will love this quick and easy take on nachos, and by using just one skillet and one baking sheet, everyone can pitch in to help with the easy cleanup. Learn how to make sheet pan nachos, and get creative with toppings so everyone will have something they love. Sheet Pan Nachos: An Easy Dinner for Busy Weeks Budget-friendly ground chuck cooks with traditional Tex-Mex flavors, including cumin and chili powder. The meat is layered over tortilla chips with beans and cheese, and baked until melty and browned. The baked nachos are topped with red onion, jalapeño, avocado, sour cream, and cilantro for a fresh kick, and served with salsa and lime. You can easily personalize this recipe to suit the tastes of your family. Take the baking sheet straight from the oven to your table and let everyone enjoy the nachos family-style. Keep this recipe close by, as it is sure to become a family favorite. Credit: Caitlin Bensel; Food Stylist: Torie Cox Ingredients for Sheet Pan Nachos To make these nachos, you'll need: Ground chuck: Can be swapped with ground turkey, ground chicken, sausage, or any other type of meat you prefer. Yellow onion: Helps season and tenderize the meat. Ground cumin: A warm, sweet spice, with an earthy flavor. Chili powder: Brings a little heat to the nachos. Kosher salt: Enhances the flavor of the meat. Black pepper: Adds a little spice. Corn tortilla chips: Be sure to choose thick, sturdy chips that will hold their own under all those toppings. Pinto beans: Can be swapped with black beans if preferred. Mexican 4-cheese blend: A mouthwatering combination of Monterey Jack, Cheddar, asadero, and queso quesadilla cheeses. You could also use a cheese sauce instead. Red onion: Adds a bright, punchy flavor to the nachos after baking. Pickled jalapeño slices: A mild, acidic, peppery flavor. Ripe avocado: Nachos just aren't the same without creamy, ripe avocados. Sour cream: Cool and balances each hot, cheesy bite. Fresh cilantro: Adds freshness and brightens the presentation. Jarred salsa: Choose a salsa you love, whether mild or spicy. Lime wedges: A squeeze of lime can be the perfect finishing touch. Credit: Caitlin Bensel; Food Stylist: Torie Cox How To Make Sheet Pan Nachos This recipe is so easy you can pull it together in just minutes. Here's a brief recap. The full recipe is below. Step 1. Preheat oven to 400°F. Place chuck and onion in a large skillet. Sprinkle with cumin, chili powder, salt, and pepper. Cook, stirring often, about 8 minutes. Transfer to a plate lined with paper towels.Step 2. Place chips onto a foil-lined pan in a single layer. Top with meat, beans, and cheese.Step 3. Bake about 8 minutes until melted and browned in spots. Top with onion, jalapeño, avocado, sour cream, and cilantro, and serve with salsa and lime. How To Keep Sheet Pan Nachos From Getting Soggy The trick to getting that perfect, loaded bite is layering nachos like a pro. No matter what toppings are called for, there are some general rules that always apply: Start with a sturdy chip: Thin chips have no place on a plate of nachos. You want a chip that will hold its own under the weight of all those toppings.A buffer: Before loading on that beef or bean topping, consider pre-baking the chips with a thin layer of cheese; this can help create a buffer to keep your nachos crisp for longer.Wet toppings on the side: If the nachos may be sitting out for some time, salsa or fresh tomatoes and other juicy toppings might be best served on the side. The nachos will stay crisp, and the toppings cool while everyone grabs a plate. How To Serve Sheet Pan Nachos Sheet pan nachos can be served up for a family-style dinner or party appetizer. If serving as an appetizer for a crowd, consider setting out the pan of baked nachos with the remaining toppings on the side, giving everyone the chance to create their own perfect plate. How To Store Leftover Nachos If you have leftover nachos—which may seem like an unlikely problem—wrap and store in the refrigerator up to two days. (Try to keep fresh toppings separate.) Reheat on a lined baking sheet at 400°F until hot throughout. Editorial contributions by Katie Rosenhouse. Cook Mode (Keep screen awake) Ingredients 12 oz. ground chuck 1/2 cup chopped yellow onion (from 1 small onion) 1/2 tsp. ground cumin 1/2 tsp. chili powder 1/2 tsp. kosher salt 1/2 tsp. black pepper 9 oz. corn tortilla chips 1 (15-oz. can) pinto beans, drained and rinsed 12 oz. pre-shredded Mexican 4-cheese blend (about 3 cups) 1/2 cup minced red onion (about 1 small onion) 1/4 cup pickled jalapeño slices 1 medium-size ripe avocado, diced 1/2 cup sour cream 1/4 cup chopped fresh cilantro 1 cup jarred salsa 1 lime, cut into wedges Directions Cook beef and onions: Preheat oven to 400°F. Place ground chuck and onion in a large nonstick skillet over medium. Sprinkle with cumin, chili powder, salt, and pepper. Cook, stirring often, until meat crumbles and is no longer pink and onions are softened, about 8 minutes. Credit: Caitlin Bensel; Food Stylist: Torie Cox Transfer mixture to a plate lined with paper towels to drain. Prepare nachos: Line a large rimmed baking sheet with aluminum foil. Spread chips across pan in a single layer with as little overlap as possible. Credit: Caitlin Bensel; Food Stylist: Torie Cox Top chips evenly with meat mixture, beans, and cheese. Credit: Caitlin Bensel; Food Stylist: Torie Cox Bake nachos: Bake in preheated oven until cheese melts and just begins to brown in places, about 8 minutes. Credit: Caitlin Bensel; Food Stylist: Torie Cox Remove chips from oven, and top with onion, jalapeño, avocado, sour cream, and cilantro. Serve with salsa and lime wedges. Credit: Caitlin Bensel; Food Stylist: Torie Cox Frequently Asked Questions Can I line the sheet pan with parchment paper for nachos? You can use parchment paper or foil to line the pan for nachos. Parchment should be used for baking temperatures under 450°F to keep it from scorching. What other types of meat can I use for sheet pan nachos? The ground beef can be swapped with ground turkey, pork, or chicken, or replaced with shredded rotisserie chicken, sausage, chorizo, pulled pork, or brisket. Looking for a vegetarian option? Top nachos with bean chili, roasted vegetables, corn, or any other favorites. What other toppings can I use for sheet pan nachos? While we've got a good variety listed here, nachos can also be topped with crema, refried beans, guacamole, pickled onions, radishes, pico de gallo, thinly sliced lettuce, cotija cheese, cheese sauce, and more. Save Rate Print Additional reporting by Katie Rosenhouse Katie Rosenhouse Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. learn more