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Easy Game Day Loaded Sheet Pan Nachos

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This isn’t just another nacho recipe. This is the one that disappears in minutes. It’s the one where you get a little bit of everything—crispy chips, melty cheese, seasoned meat, and all your favorite toppings—in every single bite. The secret is all in the layering and the even heat distribution of a sheet pan.

Ingredients

Scale
  • 1 (13-ounce) bag restaurant-style tortilla chips
  • 1 pound ground beef (80/20)
  • 1 (1-ounce) packet taco seasoning
  • 1/2 cup water
  • 2 cups shredded Mexican blend cheese
  • 1 cup canned black beans, drained and rinsed
  • 1/2 cup canned corn, drained
  • 1 cup sour cream
  • 1/2 cup pico de gallo
  • 1/2 cup guacamole (optional)
  • 1/4 cup sliced pickled jalapeños
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup diced red onion

Instructions

  1. Preheat your oven to 400°F (200°C). Line your large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Place a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it’s browned and no longer pink, about 6-8 minutes. Drain off any excess fat. Reduce the heat to low, add the taco seasoning and 1/2 cup of water, and stir. Let it simmer for 2-3 minutes until the sauce thickens slightly.
  3. Spread the tortilla chips in a single, even layer on your prepared baking sheet.
  4. Sprinkle half of the shredded Mexican blend cheese evenly over the chips.
  5. Evenly distribute the seasoned ground beef over the cheese-covered chips. Then, scatter the black beans and corn over the top.
  6. Sprinkle the remaining shredded cheese over the meat and beans.
  7. Place the sheet pan in the preheated oven and bake for 8-10 minutes, or until the cheese is fully melted and bubbly and the edges of the chips are just starting to turn a light golden brown.
  8. Remove the sheet pan from the oven and let it rest for 2-3 minutes. Dollop the sour cream, pico de gallo, and guacamole in rows or clusters over the hot nachos. Sprinkle with the pickled jalapeños, fresh cilantro, and diced red onion.
  9. Serve the nachos straight from the sheet pan.

Notes

The single layer of chips is crucial for even cooking and preventing sogginess. Always add wet toppings like sour cream, salsa, and guacamole after baking. Let the nachos rest for 2-3 minutes after baking to allow the cheese to set. For best results, warm the black beans before adding them to the pan.

Nutrition

Keywords: sheet pan nachos, loaded nachos, game day nachos, easy nachos, ground beef nachos, party food

Find it online: https://sofiaspice.com/easy-game-day-loaded-sheet-pan-nachos/