Sheet Pan Nachos
Equipment
- Sheet pan or casserole dish
Ingredients
Ground Beef
- 16 oz 80/20 ground beef
- 1 tsp kosher salt
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp ground cumin
Garlic Sour Cream
- ½ cup sour cream
- 1 small garlic clove, finely grated
- 1 tbsp fresh lime juice
- ¼ tsp kosher salt
Nachos
- 10 oz tortilla chips
- 1½ cups shredded cheese
- ¼ cup pickled jalapeños
Toppings
- ½ cup chopped tomatoes
- ¼ cup finely chopped onion
- Chopped cilantro, optional
Instructions
- Preheat oven to 350°F (175°C).
- Heat a skillet over medium-high heat. Add ground beef and season with salt, onion powder, garlic powder, oregano, and cumin. Cook, breaking it up, until browned and cooked through.
- In a small bowl, mix sour cream, grated garlic, lime juice, and salt until smooth. Set aside.
- Spread half of the tortilla chips in an even layer on a sheet pan. Top with half of the ground beef, half of the cheese, and half of the pickled jalapeños. Repeat with remaining chips, beef, cheese, and jalapeños.
- Bake for 10 minutes until cheese is melted and bubbly.
- Remove from oven and immediately top with chopped tomatoes, onion, and garlic sour cream. Finish with cilantro.
Video
Why I Always Love Sheet Pan Nachos
I LOVE these Sheet Pan Nachos because they’re crunchy, delicious, and so easy to make for a party! The chips on the bottom stay super crunchy because the beef is cooked and rested before placing down, and we also don’t use any liquid cheese, which is the main reason why your nachos are soggy! Additionally, there’s no real heavy ingredients either, so when you grab a chip from the center with all the toppings on it, the chip won’t break and the toppings won’t fall off! You’ll have the bite you want every time!
Why These Sheet Pan Nachos Hold Their Texture
The name of the game in these Sheet Pan Nachos is the layering. I like to layer these Sheet Pan Nachos because it not only spreads the flavor evenly, but it also spreads the weight evenly so none of the toppings or chips get crushed or steamed when put in the oven. You also want to bake your Sheet Pan Nachos just enough to melt the cheese and set all the ingredients in place and drying it out. Also, adding the fresh veggies on top after baking keeps the texture of the ingredients instead of becoming limp and warm, which no one likes.
What You’ll Need To Make Sheet Pan Beef Nachos
Ground Beef
- 16 oz 80/20 ground beef
- 1 tsp kosher salt
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp ground cumin
Garlic Sour Cream
- ½ cup sour cream
- 1 small garlic clove, finely grated
- 1 tbsp fresh lime juice
- ¼ tsp kosher salt
Nachos
- 10 oz tortilla chips
- 1½ cups shredded cheese
- ¼ cup pickled jalapeños
Toppings
- ½ cup chopped tomatoes
- ¼ cup finely chopped onion
Optional Garnish
- Chopped cilantro
How to Make Sheet Pan Beef Nachos
Preheat the oven to 350°F (175°C) until fully heated.
Heat a skillet over medium high heat and add the ground beef. Season the beef with salt, onion powder, garlic powder, oregano, and cumin while breaking it apart.
Cook the beef until browned and cooked through.
Stir together the sour cream, grated garlic, lime juice, and salt until smooth and creamy. You can also blitz it like I did.
Spread half of the tortilla chips in an even layer on a sheet pan. Top with half of the beef, half of the cheese, and half of the pickled jalapeños.
Repeat the layering with the remaining chips, beef, cheese, and jalapeños.
Bake at 350°F (175°C) for about 10 minutes until the cheese is fully melted and bubbling. Remove from the oven and immediately top with tomatoes, onion, and garlic sour cream while hot.
Tips and Variations
To keep the very bottom chips still crispy, drain the cooked beef before placing it down on the chips.!
If you want to make sure all your nachos are covered in cheese (we all do!), use finely shredded cheese so it melts quickly and evenly.
If you want extra spice, add more pickled jalapeños or even fresh jalapeños between the layers before baking.
For an extra layer of flavor, finish with fresh lime juice over the pan right before serving.
Frequently Asked Questions
Can I make these ahead of time?
You can cook the beef and prepare the garlic sour cream in advance, but the nachos should be assembled and baked right before serving to make sure all the textures stay the way they should be!
Why do my nachos get soggy?
Soggy nachos usually come from adding your toppings too early or when they’re too hot, which is why the fresh ingredients are added after the cheese melts.
How should I store leftovers?
Nachos are best eaten fresh, but leftovers can be refrigerated and reheated in the oven, though the chips will soften.
What to Make Next
If you’re craving more Mexican food, Try my Crispy Chicken Tacos!
Craving more handheld foods? Make my Turkey Pesto Sandwich!
Want more easy dishes? Cook my Vodka Pasta!
