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Easy Sheet Pan Nachos for a Crowd: Best Game Day Recipe

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These sheet pan nachos are the ultimate crowd-pleaser, featuring crispy tortilla chips layered with seasoned ground beef, black beans, fire-roasted tomatoes, and a blend of melted cheeses. Ready in under 30 minutes, they’re perfect for game day or any gathering.

Ingredients

Scale
  • 1 (13-ounce) bag restaurant-style tortilla chips
  • 1 pound ground beef (80/20)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can fire-roasted diced tomatoes, drained
  • 3 cups shredded Mexican blend cheese
  • 1 cup shredded pepper jack cheese
  • 1/2 cup sour cream
  • 1/2 cup guacamole
  • 1/2 cup pico de gallo or salsa
  • 1/4 cup pickled jalapeños
  • 1/4 cup chopped fresh cilantro
  • 1 ripe avocado, diced
  • 1 lime, cut into wedges

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven. Line a large rimmed baking sheet with aluminum foil or parchment paper.
  2. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink, about 5-7 minutes. Drain off excess fat, leaving about a tablespoon for flavor.
  3. Add chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper to the beef. Stir to coat evenly and cook for another minute until fragrant.
  4. Reduce heat to medium. Stir in the drained black beans and fire-roasted tomatoes. Cook for 2-3 minutes until heated through. Remove from heat and set aside.
  5. Spread about half of the tortilla chips in an even layer on the prepared sheet pan, ensuring they are mostly in a single layer.
  6. Spoon half of the beef and bean mixture evenly over the chips. Sprinkle with 1 1/2 cups of the shredded Mexican blend cheese and 1/2 cup of the pepper jack cheese.
  7. Arrange the remaining chips on top of the first layer, covering any gaps.
  8. Spoon the remaining beef and bean mixture over the chips. Top with the remaining 1 1/2 cups of Mexican blend cheese and 1/2 cup of pepper jack cheese.
  9. Bake for 10-12 minutes, or until the cheese is fully melted and bubbly, and the edges of the chips are starting to turn golden brown.
  10. Remove from the oven and let cool for 2-3 minutes. Scatter pickled jalapeños, diced avocado, and fresh cilantro over the top. Dollop with sour cream and guacamole, and add spoonfuls of pico de gallo or salsa.
  11. Squeeze a lime wedge over the whole thing and serve immediately straight from the sheet pan.

Notes

For best results, shred your own cheese from a block to avoid anti-caking agents. Drain all wet ingredients thoroughly to prevent soggy chips. Pre-toast chips for 3-4 minutes before adding toppings for extra crispiness. Use room temperature cheese for even melting.

Nutrition

Keywords: sheet pan nachos, game day nachos, easy nachos, crowd-pleasing nachos, beef nachos, loaded nachos

Find it online: https://shimmersnack.com/easy-sheet-pan-nachos-for-a-crowd-best-game-day-recipe/