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Completed oven nachos on an aluminum foil covered baking sheet.
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Crispy Sheet Pan Oven Nachos

My oven nachos are hearty and filling, and they’re perfect to make for the family or for sharing on game day! This easy recipe takes only 10 minutes to prepare before letting the oven do the rest. My family loves loading these nachos up with everyone’s favorite toppings, including salsa, sour cream, and guacamole.
Prep Time10 minutes
Cook Time20 minutes
Cooling Time5 minutes
Total Time35 minutes
Course: Appetizers, Dinner Recipes
Cuisine: American, Mexican
Servings: 6 servings
Calories: 631kcal
Author: Samantha Erb

Ingredients

For the Beef Mixture

  • 1 pound ground beef 80/20
  • 1 Tablespoon taco seasoning

For the Nachos

  • 11 ounces restaurant-style tortilla chips
  • ½ cup store-bought salsa
  • 1 cup black beans drained and rinsed
  • 1–2 jalapeños thinly sliced
  • 2 cups Mexican cheese blend
  • ¼ cup sour cream
  • 1 avocado sliced
  • cilantro for garnish

Instructions

  • Cook the ground beef in a large skillet over medium heat, breaking it apart as it browns.
  • Drain any excess grease. Add in the taco seasoning, reduce the heat to low, and simmer for 2–3 minutes. Remove the skillet from the heat and set it aside.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a large sheet pan with foil or parchment paper for easy cleanup.
  • Spread the tortilla chips evenly across the sheet pan. Spoon the seasoned beef, black beans, and cheese over the chips.
  • Bake the nachos for 8–10 minutes, until the cheese melts and chips are crisp and everything is heated through.
  • Remove the nachos from the oven and top them with salsa, sour cream, jalapeños, and avocado slices. Garnish with cilantro.

Notes

  • Lining the sheet pan with aluminum foil makes clean up super easy.
  • Always preheat the oven to help with even cooking and ensure the cheese melts evenly.
  • Avoid overbaking. Baking  nachos for too long will cause the cheese to burn or the chips to dry out.
  • Toppings make it personal. There are so many delicious toppings to choose from, and sometimes we mix and match for something different each time. For game day, I’ll set up a nacho bar with all the toppings laid out.
  • Be sure to serve these nachos immediately as they taste best hot and fresh out of the oven.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat leftovers in the oven or in the air fryer for just a few minutes.

Nutrition

Calories: 631kcal | Carbohydrates: 48g | Protein: 31g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 692mg | Potassium: 690mg | Fiber: 8g | Sugar: 2g | Vitamin A: 499IU | Vitamin C: 7mg | Calcium: 524mg | Iron: 3mg