Hands down, my favorite party appetizer!

Sheet Pan Beef Nachos are a vibrant and indulgent dish that will have your taste buds dancing at any casual gathering. Nachos, said to have originated in Mexico in the 1940s, are a beloved cross-cultural favorite that have been adapted in countless ways around the globe. They are the perfect party food—easy to share, customizable, and utterly delicious. For those looking to whip up a quick meal for game day, movie night, or just as a treat, beef nachos provide a satisfying crunch paired with the hearty depth of seasoned beef and the rich, melted cheese. Making them on a sheet pan is not only efficient, but it also allows for an even distribution of toppings and a convenient serving method straight from the pan!

To round off your nacho feast, consider diving into a fresh salad with a lime-cilantro vinaigrette, giving some much-needed freshness to your palate. Guacamole and salsa, ranging from roasted tomatillo to pico de gallo, make for great dips on the side. And don’t forget the sour cream and jalapeños for those who favor a creamy or spicy kick!

Sheet Pan Beef Nachos
Servings: 4-6

- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 packet taco seasoning or 2 tablespoons homemade taco spice blend
- 1 large bag (about 13 ounces) tortilla chips
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1 large tomato, diced
- 1/4 cup sliced black olives
- 1/4 cup pickled jalapeño slices
- 2 cups shredded Mexican cheese blend
- 1/4 cup chopped fresh cilantro
- Salt to taste

1. Preheat your oven to 375°F (190°C) and line a large sheet pan with parchment paper or lightly grease it.

2. In a large skillet over medium-high heat, add the olive oil and ground beef. Cook until the beef is browned and crumbled, about 5-7 minutes. Drain any excess fat, then stir in taco seasoning and a splash of water if needed. Cook for an additional 2 minutes, allowing the flavors to meld.

3. Evenly spread half the tortilla chips across the prepared sheet pan. Spoon half of the seasoned beef over the chips, followed by half of the black beans, corn, tomatoes, olives, jalapeños, and finally, half of the cheese. Repeat with another layer of the remaining ingredients.

4. Bake in the preheated oven for 15-20 minutes or until the cheese is bubbly and melted.

5. Remove the pan from the oven, sprinkle with fresh cilantro, and let it cool for a minute or two before serving.

- For a lighter take, swap out ground beef with ground turkey or even textured vegetable protein (TVP) for a vegetarian twist.
- Feel free to mix up the cheeses—pepper jack can add a spicy zing, while cheddar gives that classic sharpness.
- Don’t shy away from other toppings post-bake, like diced avocado, green onion, or a squeeze of lime for extra zest.
- To ensure crispness in every bite, avoid piling on toppings too thickly and make sure to layer evenly.
- If you have leftovers (quite the miracle, really), they can be rejuvenated in a toaster oven to help bring back some of the original crunch.