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These sheet pan nachos are loaded with seasoned ground beef, black beans, corn, plenty of cheese, and then baked to perfection and topped with more good stuff! They’re ready in about 30 minutes.
I’m proud to partner with Reynolds Wrap® for this sponsored post. I only work with brands that I trust.
Who can resist a hot and cheesy tray of nachos?! They’re delicious as an appetizer or party snack (try them on game day or a girls’ night) or split them with your favorite person for a fun meal. There’s no right or wrong way to top nachos, so load them up to your heart’s content!
Nothing makes prepping, cooking, and cleaning easier than using Reynolds Wrap®! After a tiring day, the last thing you want to do is scrub dinner off your baking sheet. By lining it with Reynolds Wrap® Non-Stick Foil, cleanup is a breeze, giving you more time to spend with your family. It helps food lift right off with no messy cleanup, especially for sticky foods (like melted cheese!).
How to make beef sheet pan nachos (overview):
Line a baking sheet with Reynolds Wrap® Non-Stick Foil. Spread the tortilla chips in an even layer. In a skillet, cook the ground beef and spices until browned, then stir in the tomato paste. Spoon the beef over the tortilla chips. Add the sliced jalapeños, corn, black beans, and olives, and then sprinkle the cheese over top. Bake at 400F for 8-10 minutes or until the cheese has melted. Garnish the nachos with the extra toppings and dig in! (Full ingredients & instructions are in the recipe card below)
Pro tip: Reynolds Wrap® now has an improved box that is easier to open and a tab that keeps the box fully closed for storing after use. The new color coded look also makes it easier to find the product in the aisle of your grocery store. For this recipe look for the yellow design for Reynolds Wrap® Non-Stick Foil.
These oven nachos are so comforting. I hope you enjoy them!
Recipe notes & tips:
- I used a half-size baking sheet for this recipe. You could use a full-size sheet if you want to spread the nachos out even more or double the recipe.
- The dull side of the non-stick foil with the watermark should always be facing up; that’s the non-stick side.
- Some of the prep time is included in the cook time (you can prepare some of the garnish as the nachos bake) so that these can be on your table faster.
- If you prefer, use a packet of taco seasoning instead of the individual spices.
- The sky is the limit for nacho toppings! Some additional ideas include salsa (you could do that instead of fresh tomatoes), hot sauce, guacamole instead of chopped avocado, Greek yogurt instead of sour cream, refried beans instead of the black beans, or swap scallions for the red onions.
- This recipe is very flexible! Topping quantities are merely suggestions, so feel free to use as much/little as you wish.
Questions about these loaded sheet pan nachos? Let me know in the comments below.
Loaded Sheet Pan Nachos
- Reynolds Wrap® Non-Stick Foil
- 1 pound lean ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 tablespoon chili powder
- 2 tablespoons tomato paste
- 1 (12 ounce) bag tortilla chips
- 1 jalapeno pepper thinly sliced, optional
- 1/2 cup corn frozen or canned
- 1 cup canned black beans drained & rinsed
- 1/2 cup sliced black olives
- 1.5-2 cups Tex-Mex or mozza/cheddar blend shredded cheese
- 1/2 cup sour cream or to taste
- 1 medium tomato chopped
- 1 avocado chopped
- 1/4 cup cilantro chopped
- 1/4 cup red onion chopped
- Preheat your oven to 400F and move the rack to the top third of the oven.
- Line a baking sheet with Reynolds Wrap® Non-Stick Foil with the dull side facing up.
- Spread the tortilla chips in a mostly even layer (some overlap is fine). You may not use the whole bag of chips.
- Add the beef to a skillet over medium-high heat. Break it up with your spoon, and then add in the spices (garlic powder, onion powder, smoked paprika, cumin, and chili powder). Continue cooking until it's well browned (about 8 minutes).
- Stir the tomato paste into the beef mixture and take the skillet off the heat.
- Spoon the beef over top of the tortilla chips, and then add the sliced jalapeños, corn, black beans, and olives.
- Sprinkle the cheese over top. Start with 1.5 cups, and if you think it needs a bit more, go up to 2 cups.
- Place the baking sheet in the oven and bake for 8-10 minutes or until the cheese has melted and it's hot and bubbly.
- While the nachos bake, prepare the garnish toppings.
- Garnish the nachos and enjoy immediately.
- All toppings are optional! Feel free to omit or add more of an ingredient than suggested.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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