These oven-baked Super Nachos are the ultimate crowd-pleaser—crispy tortilla chips loaded with seasoned ground beef, black beans, creamy nacho cheese sauce, and melty shredded cheese. Finished with your favorite fresh toppings, this quick and easy sheet pan recipe delivers bold flavor and satisfying crunch in every bite. Perfect for game day, parties, or an effortless weeknight dinner!
Why You’ll Love This Recipe
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Ready in just 30 minutes—quick to prep and bake
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Hearty and satisfying—packed with protein and flavor
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Perfect for a crowd—great for parties or game night
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Fully customizable with your favorite toppings
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Layered for even distribution of toppings and cheese
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Uses simple, accessible ingredients
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Kid-friendly and fun to eat
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Great way to repurpose leftovers
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Bakes all on one sheet pan—easy cleanup
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Delicious as a meal or appetizer
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Beef:
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2 teaspoons olive oil
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1 pound 90% to 93% lean ground beef
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¾ cup diced sweet yellow onion
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1 tablespoon taco seasoning (homemade or store-bought)
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2 tablespoons tomato paste
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2 tablespoons water
Nachos:
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11 ounces sturdy tortilla chips (like Mission Triangles)
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1½ cups nacho cheese sauce, warmed
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1 (15-ounce) can black beans, rinsed and drained
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2 to 3 cups shredded cheese (sharp cheddar and Monterey Jack recommended)
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1 Roma tomato, diced
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¼ cup sour cream
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2 tablespoons fresh cilantro leaves
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2 green onions, thinly sliced
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Pickled jalapeño slices (nacho rings), to taste
Directions
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Preheat oven to 350°F.
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Cook the beef:
In a large skillet over medium heat, add olive oil. Once hot, add the ground beef and diced onion. Cook, breaking up the meat with a spoon, until the beef is fully browned and no pink remains. Drain excess grease. -
Season the beef:
Return skillet to heat and stir in taco seasoning, tomato paste, and water. Mix well and cook for 1–2 more minutes. Remove from heat and set aside. -
Layer the nachos – Layer 1:
On a large rimmed baking sheet, spread a little more than half of the tortilla chips in a single layer. Drizzle with half of the nacho cheese sauce (about ¾ cup), then sprinkle with half of the cooked beef, half of the black beans, and half of the shredded cheese. -
Layer the nachos – Layer 2:
Add the remaining chips, drizzle with the rest of the cheese sauce, then top with the remaining beef, beans, and shredded cheese. -
Bake:
Place the tray in the oven and bake for 15 minutes, or until the cheese is melted and bubbly. -
Garnish and serve:
Remove from the oven and top with diced tomatoes, dollops of sour cream, sliced green onions, cilantro, and pickled jalapeños. Serve immediately.
Servings and timing
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Servings: 8
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Prep time: 15 minutes
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Cook time: 15 minutes
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Total time: 30 minutes
Variations
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Swap proteins: Use shredded chicken, or ground turkey.
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Make it vegetarian: Skip the beef and double the beans or add sautéed bell peppers and mushrooms.
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Spicy version: Add chopped jalapeños to the meat or use spicy taco seasoning.
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Add guacamole: Serve with homemade guac or avocado slices.
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Try different cheeses: Pepper jack, queso fresco, or a Mexican cheese blend works well.
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Breakfast nachos: Top with scrambled eggs instead of beef.
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Sweet and spicy: Add pineapple chunks and a drizzle of hot honey.
Storage/Reheating
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Storage: Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
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Reheating: Reheat in the oven at 350°F for 10 minutes or until heated through. Microwave works in a pinch but may soften the chips.
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Freezing: Not recommended, as the chips can become soggy when thawed.
FAQs
Can I use store-bought nacho cheese sauce?
Yes, store-bought cheese sauce works great. Warm it before layering for easier drizzling.
What kind of chips should I use?
Use sturdy tortilla chips that hold up well to layering and baking—thin chips may break or get soggy.
Can I make this vegetarian?
Definitely! Just skip the beef and add extra beans or sautéed vegetables.
Can I make the beef mixture ahead of time?
Yes, the seasoned beef can be made up to 2 days ahead and stored in the fridge until you’re ready to assemble.
What’s the best way to serve nachos to a group?
Serve directly from the baking sheet or transfer to a large platter. Offer extra toppings on the side.
Can I add salsa or pico de gallo?
Yes! Just add it after baking to keep the chips from getting soggy.
How do I keep nachos crispy?
Use thick chips, pre-bake the bottom layer slightly, and avoid overloading with wet ingredients.
Can I double this recipe?
Yes, just use two baking sheets and bake them side-by-side or in batches.
What kind of cheese is best for nachos?
A mix of sharp cheddar and Monterey Jack melts beautifully and delivers rich flavor.
Are these nachos spicy?
Not inherently, but you can adjust the spice level with jalapeños, hot sauce, or spicy cheese.
Conclusion
These Super Nachos are everything you want in a party platter—cheesy, beefy, and packed with bold, Tex-Mex flavor. They’re quick to make, easy to customize, and guaranteed to disappear fast. Whether you’re hosting a game night or just need a fun dinner idea, this sheet pan nacho recipe is your go-to for a satisfying, shareable meal.
Print
Super Nachos
- Total Time: 30 minutes
- Yield: 8 servings
- Diet: Halal
Description
These sheet pan Super Nachos are loaded with seasoned ground beef, black beans, homemade nacho cheese sauce, and plenty of shredded cheese. Perfect for game day or parties, just top with your favorite fixings and serve hot!
Ingredients
- 2 teaspoons olive oil
- 1 pound 90% to 93% lean ground beef
- 3/4 cup diced sweet yellow onion
- 1 tablespoon taco seasoning mix (homemade or store-bought)
- 2 tablespoons tomato paste
- 2 tablespoons water
- 11 ounces tortilla chips (sturdy chips like Mission Triangles)
- 1 ½ cups nacho cheese sauce, warmed
- 1 (15-ounce) can black beans, rinsed and drained
- 2 to 3 cups shredded cheese (sharp cheddar and Monterey Jack)
- 1 Roma tomato, diced
- 1/4 cup sour cream
- 2 tablespoons fresh cilantro leaves
- 2 green onions, thinly sliced
- Sliced pickled jalapeños (nacho rings)
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium heat. Add ground beef and diced onion and cook, breaking the beef apart, until no pink remains. Drain any excess grease.
- Add taco seasoning, tomato paste, and water to the beef mixture. Stir until well combined, then remove from heat and set aside.
- Spread a light layer of tortilla chips (a little more than half the bag) in a single layer on a large rimmed baking sheet.
- Drizzle half of the nacho cheese sauce (about ¾ cup) over the chips. Top with half of the cooked beef, half of the black beans, and half of the shredded cheese.
- Add another layer using the remaining chips, cheese sauce, beef, beans, and shredded cheese.
- Bake for 15 minutes, or until the cheese is fully melted.
- Remove from oven and top with diced tomatoes, dollops of sour cream, green onions, fresh cilantro, and pickled jalapeños.
Notes
- Use sturdy tortilla chips to prevent sogginess.
- You can prepare the beef mixture ahead of time for quicker assembly.
- Customize with your favorite toppings like avocado, olives, or hot sauce.
- Serve immediately for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Mexican, Tex Mex
Nutrition
- Serving Size: 1 serving
- Calories: 539
- Sugar: 4g
- Sodium: 990mg
- Fat: 31g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0.4g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 67mg
