Loaded Sheet Pan Nachos
Loaded Sheet Pan Nachos

Whether we’re chatting over a cozy family movie night or on Super Bowl Sunday, these Loaded Sheet Pan Nachos are ready to party! They’re quick and easy to put together and so much fun for everyone right out of the pan.

These are the nachos you make for dinner.

These are the nachos your kids will love to eat because they’re basically like deconstructed tacos.

These are also the nachos to lay out right on the pan at a party – just remind people the pan is hot!

Sheet pan for victory!

A sheet pan makes prep, serving, and cleanup easier—no wonder it’s a popular trick in so many recipes these days.

Plus, dinner comes together really quickly because it’s all cooking at once—all you have to do is divide the nachos onto plates and top them with your favorite toppings.

I went with a thicker tortilla chip and a regular size. I don’t think the ones geared towards scooping or snacking will also work as they don’t offer the same surface for all of these toppings.

You should stay away from skinny, restaurant-style chips in this scenario — they’re more likely to collapse under the weight of the toppings.

Whether you want white, yellow or blue corn or something more exotic is entirely up to you. My kids and I both agreed that the white was the best and the blues got lost in the ingredients visually. But you can choose what you like.

You’ll probably use up almost an entire bag – it really isn’t an exact science to lay it out on the sheet pan, but I liked having a bit more left over because invariably some of the ingredients fall off the pan during extraction, and you want to a few extra chips to scoop them up.

The best cheese for nachos

As for the cheese, you can use whatever you like. To make this dish easier to prepare, I went with a mix of bagged Mexican cheeses, but any cheddar, Monterey Jack, or good processed cheese would work well here. Your call!

Prep work is your friend

It’s a good idea to chop the peppers and cilantro, drain the beans and olives, measure the corn, and grate the cheese before you start preparing the beef or assembling the nachos. Line everything up on the counter, leaving room for the sheet pan and beef pan so you can gather everything in one place. It’s a lot easier that way.

Do the same topping prep work at the same time if you’re using a lot of toppings so you can quickly mobilize dinner as soon as the nachos come out of the oven. Or that giant snack you just created for your guests.

Sheet Pan Nachos are versatile

The beauty of such a dish also lies in its versatility. If you’re not a fan of black beans, swap them out for red beans or even chickpeas. If you prefer to use peppers of different colors, do so.

Do you hate corn? skip it Do you hate cilantro even more? Skip that too and use salsa instead of the cilantro cream topping. And you can swap out the cilantro for a few tablespoons of chopped fresh oregano to sprinkle over the finished nachos.

If you have eaters in your midst who like hot peppers, put them right on top of the nachos before they go into the oven (before the cheese and after the olives maybe). I just chose that as a topping here because not everyone in my house is into jalapeños.

How many people does this serve?

Well, that’s not exactly an exact science either. My 10 year old twins and I ate almost half of the pan the first time I made this. You can surely serve this to a family of four for dinner, or to six to ten as a party snack.

Just be warned – it doesn’t reheat really well because the fries get mushy in the fridge with all those toppings, so it’s best prepared and eaten in one sitting. However, you could – and I did while developing the recipe – remove the toppings and reheat them separately with new, fresh chips. Don’t waste, don’t want.

If you’re feeding some hungry adults, it’s probably wise to also make a side salad and pot of rice to round out the offerings. Or just make another sheet pan. It really depends on your crowd.

Want more nacho recipes?

  • Grilled Chicken Nachos
  • Mexican street corn nachos
  • Classic nachos
  • Blue Corn Chicken Nachos

Loaded Sheet Pan Nachos

preparation time
10 mins

cooking time
7 minutes

total time
17 minutes

up to 8 servings

If you really want to make cleanup a breeze, line the baking sheet with parchment paper.


For the nachos:

  • 1 tablespoon olive oil

  • 1 Middle Onion (about 1 cup), chopped

  • 1 lb ground beef (80-20 mix)

  • 1 teaspoon chilli powder

  • 1 teaspoon coriander

  • 1/2 teaspoon dried oregano

  • 3/4 teaspoon Morton Kosher Salt (maybe more)

  • 1 (16 ounce) bag tortilla chipspreferably thick and sturdy

  • 1 Bell jar pepperseeded, halved and chopped (about 1 cup)

  • 1 (15 ounce) can black beansrinsed and drained

  • 1 Cup frozen corn

  • 1 (2.25 ounces) can cut black olivesabout 1/4 cup

  • 1 to 1 1/2 cups grated cheddar cheese or shredded Mexican cheese mix

Optional for garnish:

  • 1 avocadorolled

  • 2 spring onionsgreen ends thinly sliced

  • 1 plum tomatorolled

  • 1/2 Cup corianderchopped

  • 1 jalapeno peppercored and cut into thin slices

  • 1/3 Cup sour cream

For the coriander lime cream:

  • 1 Cup sour cream

  • Juice from 1 lime

  • 1/3 Cup coriander

  • prize Salt


  1. Preheat oven to 400°F
  2. Cooking onions and beef:

    Heat the olive oil in a medium non-stick or cast-iron skillet and cook the onions until soft, 5 minutes.

    Add the beef, chili powder, cilantro, oregano, and kosher salt. Shred the beef with a wooden spoon and fry until brown, about 8 to 10 minutes. Remove from the heat and set aside.

  3. Line the pan with tortilla chips:

    This isn’t an exact science – I probably used 6 to 8 handfuls of tortilla chips to line the sheet pan. You want them close and touching and mostly in one layer but not too high.

  4. Add the beef:

    Drain the fat with a slotted spoon, add the beef to the pan with the fries and spread evenly over the pan. Be generous – you will use it all up.

  5. Add the toppings:

    Add peppers, black beans, corn, black olives and cheese.

  6. Bake the nachos:

    Bake the nachos in the oven for about 5 to 7 minutes or until the cheese melts and bubbles.

  7. Prepare the coriander-lime cream:

    While the nachos are baking, place the sour cream, lime, cilantro, and salt in the bowl of a stand mixer fitted with a blade. Process until ingredients are smooth and there are no lumps. Taste and add more salt if needed.

    If you don’t want to fiddle with your food processor, you can finely chop the cilantro and stir into the sour cream with the lime juice and salt.

  8. Drizzle over the cream and serve:

    Remove the tray from the oven and sprinkle with the fresh coriander. Drizzle the cream over the nachos with a spoon.

    Serve the pan directly on the table with small bowls with the side dishes next to it.

nutritional information (per serving)
670 calories
37g Fat
58gr carbohydrates
29g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!