Best Sheet Pan Nachos Recipe with Ground Beef (Oven Baked)

Sheet pan nachos are my go-to dinner when I need something easy, filling, and guaranteed to make my four tiny humans (and hubby) happy. There’s just something about a big pan of crispy tortilla chips loaded with seasoned ground beef and melty cheddar that brings everybody running to the kitchen.

Sheet Pan Nachos with Ground Beef

Sheet pan nachos with ground beef are one of the easiest ways to feed a hungry crowd without spending hours in the kitchen. Everything bakes together on one pan, and you still get that perfectly crispy chip with melty cheese in every bite.

What I love most about this sheet pan nachos recipe with ground beef is how customizable it is. You can adjust the spice level, swap out the protein, change the toppings, or use whatever chips you have on hand. Around here, everyone builds their portion exactly how they like it, and that makes dinner time a whole lot smoother.

With two pounds of seasoned ground beef and layers of real cheddar cheese, these are loaded sheet pan nachos that are hearty enough for a full meal but flexible enough to fit any family’s taste.

Ingredients for the Best Sheet Pan Nachos

Let’s start by gathering all the ingredients for these sheet pan nachos. You will need seasoned ground beef, real cheddar cheese, and your favorite toppings. I also use my homemade spice blend to give these nachos a little extra flavor that everyone loves.

Meat Mixture

• Ground beef – You can use lean ground beef or swap it out for ground turkey for a healthier option.
• White onion – Dice the white onion so it cooks evenly with the meat and adds a touch of sweetness.
• Homemade Mexican spice blend – A mix of cumin, chili powder, paprika, onion powder, and garlic powder. This gives the meat all the flavor without needing store-bought seasoning.

Cheese Sauce

• Shredded cheese – I used two 8-ounce blocks. Always shred your own cheese from a block to avoid the additives and chemicals found in pre-shredded cheese.
• Butter – Equal parts butter and flour to make a roux, which thickens the sauce and makes it creamy.
• Flour – Combine with butter to help thicken the sauce.
• Milk– Adds creaminess and helps melt the cheese into a smooth sauce.
• A pinch of your homemade Mexican spice blend– Adds extra flavor and ties the cheese sauce to the seasoned meat.

Toppings

• Diced jalapeños – Adjust the spice level by leaving in or removing the seeds.
• Diced tomatoes – Drain them well to keep the nachos from getting soggy.
• Diced red onions – Add a little bite and color to balance the flavors.
• Black olives – Optional, for a salty flavor contrast.
• Tortilla chips – or Doritos, Either works depending on what you have on hand and how crunchy you like your nachos.

How to Make Sheet Pan Nachos

Sheet pan nachos are one of the easiest ways to make crowd-pleasing ground beef nachos at home. This oven-baked nachos recipe comes together in simple layers, but the details matter when it comes to flavor and texture. Follow these steps to create an easy nachos recipe with crispy chips, seasoned beef, and a rich homemade cheese sauce in every bite.

Prepare the Meat Mixture

1. Heat a large skillet over medium heat.
2. Add the ground beef and cook, breaking it apart until browned. Drain excess grease if needed.
3. Stir in the diced white onion and cook for 3 to 4 minutes until softened.
4. Add the homemade Mexican spice blend, making sure to hold back 1 teaspoon for the cheese sauce.
5. Stir well so the meat is evenly coated and flavorful, then remove from the heat.

Make the Cheese Sauce

1. In a saucepan over medium heat, melt the butter.
2. Whisk in the flour and cook for 1 to 2 minutes to form a roux.
3. Add the reserved 1 teaspoon of Mexican spice blend to the roux and let it toast briefly to deepen the flavor.
4. Slowly whisk in the milk, stirring continuously until smooth and thickened.
5. Reduce the heat to low and gradually stir in the freshly shredded cheese until melted and creamy.
6. Add kosher salt to taste, then taste the sauce and adjust the seasoning if needed. The cheese sauce is a big part of the flavor, so make sure it tastes balanced.

Prep the Toppings

1. Dice the red onion finely so it adds flavor without overpowering the nachos.
2. Dice the jalapeños finely. Remove the seeds for less heat or leave them in for more spice.
3. Drain diced tomatoes well to prevent the nachos from becoming soggy.

Assemble and Bake the Sheet Pan Nachos

1. Preheat the oven to 375°F.
2. Spread the tortilla chips in an even layer on a large sheet pan.
3. Spoon the seasoned meat evenly over the chips.
4. Drizzle the warm cheese sauce across the top.
5. Bake for 8 to 10 minutes until heated through.
6. Remove from the oven and add prepared toppings. Serve immediately.

Tips for the Best Sheet Pan Nachos

• Don’t overcrowd the pan. Spread the tortilla chips in an even layer so every chip gets toppings. Overlapping too much can lead to soggy oven-baked nachos.
• Drain excess grease. After cooking the ground beef, drain well so the nachos stay crisp.
• Control moisture. Avoid overly wet toppings. Too much liquid will make your sheet pan nachos soft instead of crispy.
• Taste the cheese sauce. Since the cheese sauce is a big flavor component, adjust salt and spice before assembling.
• Layer strategically. Add half the cheese and meat, then repeat for a balanced flavor in every bite.

Variations

• Spicy Nachos: Leave the seeds in the jalapeños and add extra Mexican spice mix to the beef.
• Milder Version: Remove jalapeño seeds and reduce the spice blend slightly.
• Chicken or Ground Turkey Nachos: Swap ground beef for shredded rotisserie chicken, diced chicken thighs, or ground turkey.
• Vegetarian Nachos: Replace meat with seasoned black beans or pinto beans.
• Loaded Nachos: Add guacamole, pico de gallo, sour cream, or fresh cilantro after baking. Feel free to use any toppings you like.

Storage & Reheating

Sheet pan nachos are best enjoyed fresh, as the chips will soften over time. If needed, store leftovers in an airtight container in the refrigerator for up to 2 days.

To reheat, place the nachos on a baking sheet and warm in a 350°F oven until heated through. Avoid microwaving, as it can make the chips chewy.

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“If you loved these sheet pan nachos, check out some of my other favorite recipes: Fruit Salad with Honey Lime Basil Drizzle for a fresh side or my Authentic Lemon Pound Cake with Fresh Lemon Glaze.

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