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To me, there is no better snack than nachos. Cheesy and messy, totally customizable and fun, and full of surprises in every bite. That also makes it the best game day food in my opinion. And when hosting a big game day party, like the upcoming Super Bowl, making nachos for a crowd is super simple. These sheet pan nachos are a quick, no-fuss solution to making a big batch of nachos for a crowd. Great for grazing, everyone can dig in and find their perfect bite.
Sheet Pan Nachos
When I was growing up, I would watch every single Duke basketball game sitting front and center on my mom’s bed. And when March Madness hit or a big rivalry game was on, we would always fuel up with a giant sheet pan of nachos! So now, any big game, no matter the sport, is incomplete without a platter of baked nachos in front of me.
The best part is they are SOOO simple to make so I can throw them together last minute. I start by cooking my protein. You can use chicken or steak, but I love ground beef for these because it is easier to spread evenly on the nachos. I start by browning the meat in a sauté, then adding in 1 pack of taco seasoning and 2/3 cup of water. Bring the water to a simmer for 3-4 minutes to allow the sauce to thicken.
Next, on a sheet pan with lipped sides, lay on one bag of tortilla chips and spread into an even layer. Spoon on the ground beef, followed by 2/3 of a can of black beans that have been rinsed and drained. Sprinkle on 1 1/2 cups of cheddar cheese and 1 cup of monterey jack cheese (or whatever cheese you’d like, white queso would be awesome here too!). Now pop the sheet pan in the oven for 7-10 minutes or until the cheese is melted and bubbling.
TOPPINGS!
The nachos are honestly perfect as is, but I love the combo of the warm meat and cheese and cool, refreshing topping, so I pile mine high with whatever I have on hand. So while the sheet pan is in the oven, prep some veggies!
- ½ cup tomatoes, diced
- ¼ cup red onion, diced
- 1 medium avocado, pitted and cubed
- 3 tbsp cilantro, roughly chopped
- 2 tbsp green onion, sliced
- 1 large jalapeno, thinly sliced
When the nachos are done, pull them out the oven and sprinkle on the tomatoes, onions and avocado. Next, spoon on your favorite salsa or pico de gallo. I LOVE sour cream, so I take about 1/3 of a cup and combine it with 1 1/2 tbsp of lime juice to thin it out. I place it in a ziplock bag and cut off a corner, then I can easily drizzle it all over the nachos rather than dollop it in a few spots.
Finish the nachos off by sprinkling on the cilantro and green onions, and placing the jalapeno slices all over. You will want to serve these right away while the cheese is still hot and melty. This is the perfect meal for a crowd, you can serve it up directly on the sheet or put out some plates and let everyone grab their perfect bites. Or, save it all for yourself
Want More Game Day Appetizers?
- Baked Spinach Artichoke Dip
- Smoked Queso
- Cheese Stuffed Herb Parmesan Pretzels
- Cilantro Lime Grilled Wings
- Guacamole
- Cheesy Bagel Dogs
- Philly Cheesesteak Egg Rolls
Sheet Pan Nachos
Ingredients
- 1 lb ground beef or turkey
- 1 1 oz package taco seasoning
- ⅔ cup water
- 1 bag tortilla chips about 11oz
- 10 oz canned black beans rinsed and drained (about ⅔ of a can)
- 1½ cups shredded sharp cheddar
- 1 cup shredded monterey jack cheese
- ½ cup tomatoes diced
- ¼ cup red onion diced
- ⅓ cup salsa
- 1 medium avocado pitted and cubed
- ⅓ cup sour cream
- 1½ tbsp lime juice
- 3 tbsp cilantro roughly chopped
- 2 tbsp green onion sliced
- 1 large jalapeno thinly sliced
Instructions
- Preheat the oven to 350°
- In a saute pan over medium heat cook ground beef until completely browned, about 5 minutes
- Drain the fat and add in the water and taco seasoning. Stir to combine and continue cooking until the water begins to simmer and the sauce thickens, about 3-4 more minutes.
- On a greased sheet pan with lipped sides, lay tortilla chips in an even layer, leaving no gaps where possible.
- Spoon the ground beef over the chips, followed by the black beans and both cheese, making sure to distribute evenly over all of the chips.
- Place in the oven for 7-10 minutes, or until the cheese is melted and bubbling.
- While the sheet pan is in the oven, prep/chop the veggies.
- Remove the sheet pan from the oven and layer on the tomatoes, red onions, and avocado.
- In a small bowl, combine sour cream and lime juice. Place in a ziplock back and cut the corner off. On the nachos, spoon on the salsa and drizzle all over with the sour cream lime mixture.
- Sprinkle on the cilantro and green onion, and finish off with the jalapeno slices. Serve immediately
