Get ready for the big game with my Classic Sheet Pan Beef Nachos. Crispy tortilla chips are piled high with a combo of seasoned ground beef, homemade roasted green chile salsa, and black beans before being topped with Monterey jack cheese and baked to melty perfection. Best of all, they’re ready in just 25 minutes.

overhead shot of sheet pan nachos with ground beef and beans.

These baked nachos are a guaranteed touchdown, no matter whose team you’re rooting for! Garnish with green onions and jalapeños and set out an assortment of yummy toppings for your guests to help themselves to the perfect plate.  

Why I Love This Recipe

With the Super Bowl fast approaching, I’m creating a list of all my favorite game-day recipes like my Easy Tex-Mex Chile con Queso, Mexican Pork Chop Sliders, and crispy Mexican Flautas with Slow-Cooker Pork Tinga. But one dish we simply can’t go without? My classic beef baked nachos.

With a perfect balance of salty, spicy, and creamy flavors and an irresistible crunch, these sheet pan nachos are always a fan favorite. Lucky for me, they require just 5 basic ingredients, 25 minutes of time in the kitchen, and they are totally customizable.

Ingredients & Substitutions

Here’s what I use for these baked beef nachos:

  • Ground Beef – If you want a lighter protein, feel free to use ground turkey or chicken.
  • Salt & Pepper – Basic seasoning is all you need.
  • Canned Black or Pinto Beans – For convenience, I used a can of pre-cooked black beans. Feel free to use canned pinto beans or any homemade beans you prefer.
  • Salsa Casera – I included homemade salsa in the bean and meat mixture, but feel free to add your favorite store-bought salsa or a mild pico de gallo as a topping!
  • Tortilla Chips – You’re welcome to fry up corn tortillas to make your own, but I generally just use store-bought to make things simpler.
  • Shredded Cheese – I love the flavor of melted Monterey jack cheese, but you’re welcome to use any variety of melty cheese you like. For a shortcut, you can purchase pre-shredded cheese, but it just doesn’t melt the same as when you freshly shred a block of cheese. If you like spicy cheese, try pepper jack or habanero cheese.

What Are Topping Options For Nachos?

Feel free to use your imagination and find your own favorite toppings. I like to set out an assortment of options and let my guests decide what they want to add to their plates. These are some of my perennial favorites:

  • Green Onions or Diced Onions – For a bit of fresh crunch and a pungent bite. Try Mexican Pickled Onions (Cebollas en Escabeche) for a brightly colored and vinegary twist.
  • Fresh or Pickled Jalapeño Slices – If you like things spicy like we do, there’s nothing like jalapeños to get the job done.
  • Diced Tomato – For a touch of sweet, bright acidity.
  • Crema Mexicana or Sour Cream – To add creaminess, tame the heat, and provide a nice temperature contrast. For a lighter option, consider greek yogurt.
  • Cilantro – For some fresh, herby goodness.
  • Guacamole – Avocados are one of my love languages, and guacamole is meant for eating with chips.
  • Extra Salsa – If I’m being honest, I could eat salsa like soup — straight from the bowl with a spoon.
  • Shredded Lettuce – For added freshness and crunch.
  • Sliced Olives – For some salty, briny flavor.
ground beef and black bean nacho topping mixture in a cast iron skillet.

How to Make Easy Beef Nachos

Making homemade nachos is a snap. Here’s how it’s done:

Step 1: Prep. Preheat oven to 350°F.  Arrange half of the tortilla chips on a baking sheet lined with parchment paper.

Step 2: Cook Beef. In a large skillet season ground beef with salt and pepper and cook over medium heat until brown. Drain off fat. 

Step 3: Add Flavor. Stir the black beans and 1 cup of salsa into the beef. 

Step 4: Assemble & Bake. Spoon half of the mixture over chips. Sprinkle with half the cheese. Bake for 10 minutes or until the cheese melts.

first layer of nacho tortilla chips on a parchment lined sheet pan topped with the black bean and beef mixture and sprinkled with shredded cheese before baking.

Step 5: Add A Layer. Remove the nachos from the oven. Top with the remaining chips, beef mixture, and cheese. Bake for 10 minutes more or until the cheese melts. 

Step 6: Serve. If desired, top with green onion, jalapeño slices, tomato, sour cream, cilantro, guacamole, and additional salsa (or any other toppings of your choice). Enjoy!

hands pulling baked beef nachos from the sheet pan.

Expert Nacho-Making Tips

  • Grate your own cheese. It’s totally easier to buy a bag of pre-shredded cheese, but let me tell you why you shouldn’t. When you buy a block of cheese and grate it, it melts more smoothly, you get more for your money, and — to be totally honest — it just tastes better. If you want to shorten the process, consider using a food processor fitted with a shredding blade.
  • Feel free to use store-bought salsa. One of the great joys in my life is making Mexican meals from scratch, including different types of salsas. If you truly have a favorite store-bought salsa, use that in your mixture and/or as a topping.
  • Use parchment paper for easy clean up. When you’re done, just toss the paper in the compost or trash.
  • Work in layers. Have you ever ordered nachos at a restaurant and been utterly disappointed that only the top layer got any flavor and the bottom was just a pile of dry chips? I have, and it’s a real bummer. Don’t do that to your friends! Spread the chips out in a single layer, top with goodies, and bake, then repeat to make sure every bite is a true nacho.😉
  • Serve them fresh from the oven. Nobody likes soggy nachos.
close up shot of classic baked sheet pan beef nachos topped with sliced jalapenos and diced tomatoes.

Optional Variations

While I love these sheet pan nachos just the way they’re written, there’s plenty of room for customization. Here are a few variations to consider:

  • Grain-Free Nachos – If you have a corn allergy in the crowd, consider using french fries or tater tots as your base in place of tortilla chips like in this Pork Green Chile Loaded Nacho Fries recipe.
  • Vegetarian Nachos – Use meat-free crumbles in place of the ground beef, or simply add extra black beans to the mix.
  • Lighter Nachos – Using lighter ground turkey, ground chicken, or ground bison can save you a few calories. You can also swap in greek yogurt for sour cream.

Frequently Asked Questions

Do you put the meat or cheese on nachos first?

I personally like to add the bean and meat mixture first, then add the cheese on top. Why? Well, when the cheese melts, it acts as sort of a belt for the meat, helping to hold it all together on the chip.

What is the best cheese for nachos?

I personally love the creamy, stretchy, Instagrammable cheese pulls that Monterey Jack brings to the table, but taste is totally subjective. Try cheddar for a touch of tang, swap in melty Oaxaca Cheese, or add heat with some habanero or pepper jack. If you want to mimic Taco Bell-style nachos, consider using Choriqueso or Chile con Queso instead.

What are the best chips for making these beef nachos?

Since I’m not shy about adding lots of toppings, I suggest going for a sturdy tortilla chip like La Favorita or Xochitl.

More Nacho Recipes

overhead shot of sheet pan nachos with ground beef and beans.

Classic Nachos

4.75 (4 ratings)
Nachos are the ultimate home tailgating experience! These Classic Nachos are made with a combo of ground beef, homemade roasted green chile salsa, and black beans. Then the magic mountain is topped with shredded Monterey jack cheese and baked. Don’t forget to set out your favorite toppings! 
Print Pin Rate
Yield: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (15-ounce) can Black or Pinto Beans, rinsed and drained
  • 1 cup salsa casera or store-bought salsa
  • 5 cups tortilla chips
  • 2 cups shredded cheese (recommend Monterrey jack)

Toppings

  • Green onions
  • Jalapeño slices
  • Tomato
  • Sour cream
  • Cilantro
  • Guacamole
  • Salsa

Instructions 

  • Preheat oven to 350°F. 
  • In a large skillet season ground beef with salt and pepper and cook over medium heat until brown. Drain off fat. 
  • Stir the black beans and the 1 cup salsa into the beef. 
  • Arrange half of the tortilla chips on a baking sheet lined with parchment paper.
  • Spoon half of the mixture over chips. Sprinkle with half the cheese. Bake for 10 minutes or until cheese melts. Remove from oven. Top with remaining chips, beef mixture, and cheese. Bake for 10 minutes more or until cheese melts. 
  • If desired, top with green onion, jalapeño slices, tomato, sour cream, cilantro, guacamole, additional salsa.

Notes

  • Nutrition does not include toppings.
  • Here are some other topping options:
    • pickled red onions
    • shredded lettuce
    • sliced olives
    • guacamole
Optional Variations:
While I love these sheet pan nachos just the way they’re written, there’s plenty of room for customization. Here are a few variations to consider:
  • Grain-Free Nachos – If you have a corn allergy in the crowd, consider using french fries or tater tots as your base in place of tortilla chips like in this Pork Green Chile Loaded Nacho Fries recipe.
  • Vegetarian Nachos – Use meat-free crumbles in place of the ground beef, or simply add extra black beans to the mix.
  • Lighter Nachos – Using lighter ground turkey, ground chicken, or ground bison can save you a few calories. You can also swap in greek yogurt for sour cream.
Calories: 808kcal, Carbohydrates: 67g, Protein: 30g, Fat: 48g, Saturated Fat: 15g, Trans Fat: 1g, Cholesterol: 89mg, Sodium: 1213mg, Potassium: 568mg, Fiber: 6g, Sugar: 3g, Vitamin A: 458IU, Vitamin C: 1mg, Calcium: 440mg, Iron: 4mg
Author: Yvette Marquez
Course: Appetizer
Cuisine: Tex-Mex

Photography by Raemi Vermiglio
Originally published: January 2021.