Beef Sheet Pan Nachos Recipe

Name: Beef Sheet Pan Nachos Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 tbsp olive oil; 2 cloves garlic (minced); 1 lb. ground beef; 1 tsp chili powder; 1 tsp paprika; 1 tsp cumin; ½ tsp dried oregano; ¼ tsp cayenne pepper; 13 oz. tortilla chips (1 bag); 1 large green bell pepper (diced); 1 small red onion (finely diced); ½ cup black olives (sliced); 1 cup Monetary Jack cheese (shredded); 1 cup cheddar cheese (shredded); 1 jalapeño pepper (seeded and thinly sliced); 1 Roma tomato (diced); fresh cilantro; salsa for serving; sour cream (for serving); guacamole (for serving)

By Becky Hardin

Updated Apr 23, 2026

4.54

Read 5 Reviews

Prep 15

Cook 15

Servings 6 people

By Becky Hardin

Updated Apr 23, 2026

Jump to Recipe

These loaded beef nachos are the ultimate treat. I’ve piled them high with ground beef, fresh veggies, jalapeño peppers, olives, and plenty of melty cheese, so you get a mouthful of flavor in each bite. I like making them for game day, movie night, or any time the craving hits.

Easy Beef Nachos Recipe

We love nachos in my house and these beef nachos are next-level good!

For these sheet pan nachos, I layer seasoned ground beef with sautéed peppers, sliced jalapeños, and olives over sturdy crispy tortilla chips, making sure everything is evenly distributed for consistent flavor in every bite. A generous layer of cheese is added on top so it melts into the layers instead of just sitting on the surface. The result is a perfectly topped nacho—crispy, melty, and loaded with flavor. These come together quickly and disappear even quicker.

Tips for Beginners

Avoid pre-shredded cheese. It contains anti-caking ingredients that keep it from melting smoothly. It’s worth the extra time to shred from a fresh block.
Use a sturdy tortilla chip. Thin chips tend to break under the weight of the toppings and get soggy. Look for thicker, restaurant-style chips to hold the delicious toppings.
Make sure to layer as you build the nachos. Add chips, then toppings, then cheese, and repeat. That way every chip is packed full of flavor.
Make it vegetarian. To make this vegetarian, omit the ground beef, use a plant-based option, or use refried beans instead.
Eat right away. These nachos are best eaten fresh from the oven. They don’t keep well as the tortilla chips get soggy.
Use taco seasoning. If you have taco seasoning on hand, you can use it instead of the individual spices.
Have fun with different toppings. Be creative and add in some of your favorites. This is a good way to clean out the fridge.
Deseed the jalapeños. I usually remove the seeds so it isn’t too spicy for my kids, but if you like spice, leave them in.

How to Make Beef Sheet Pan Nachos Step by Step

step by step photos of how to make beef nachos

Cook the beef: Preheat the oven to 400°F, spray a sheet pan with cooking spray, and set aside. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 2 cloves of garlic and cook until fragrant, about 1 minute.

Add 1 lb. ground beef to the skillet and cook until no pink remains. Drain any excess fat in the pan.

Stir in 1 tsp chili powder, 1 tsp paprika, 1 tsp cumin, ½ tsp dried oregano, and ¼ tsp cayenne pepper. Using a wooden spoon, break up the ground beef and cook for 2 minutes.

Build the nachos: Place ½ the bag of tortilla chips onto the prepared sheet pan.

Top the chips with half the beef mixture, half the diced green pepper, half the diced red onion, half the black olives and half of each of the two cheeses. Repeat.

Bake: Bake the nachos for 5 minutes or so until the cheeses have melted and the layers are warmed through.

Garnish: Top the nachos with the slices of jalapeño, diced tomato, and fresh cilantro.

Serve: Serve with salsa, sour cream, and guacamole on the side. Enjoy!

Variations

This is a super versatile recipe; you can load these nachos up with a variety of different toppings:

Salsa: Salsa verde or pico de gallo, or even homemade taco sauce.
Cheese: Use nacho cheese, queso, or any Mexican blend.
Protein: Add shredded chicken, shrimp, steak slices, or refried beans.
Veggies: Add olives, radishes, bell peppers, or corn.

How to Store

You can make the nachos on the day you plan to serve them and heat them gently in the oven. However, they are best eaten fresh from the oven. They don’t keep well as the tortilla chips get soggy.

Leftover nachos do not hold up well, so I suggest you only make what you think you’ll eat. If you do have leftovers, transfer to an airtight container and store in the fridge for 1-2 days. Reheat in the oven so the tortilla chips crisp up.

Serving Suggestions

I find these nachos taste great with a few dollops of easy guacamole and homemade salsa. For the true Mexican experience and complete meal, I’ll serve with a side of Mexican rice and Mexican grilled corn.

More Mexican Recipes To Try

Chicken Mexican Lasagna features layers of tacos, chicken, salsa, cheese, beans, and more baked into a lasagna-like casserole.
Mexican Street Corn Dip is a mix of cream cheese, corn, hot sauce, jalapeños, lime, and feta, making this the most delicious party dip.
Mexican Spice Cheese Crackers are made with Cheez-Its, taco seasoning, and cilantro, and are completely addictive.

More Nacho Recipes

Nachos Supreme

Trash Can Nachos

Street Corn Nachos

Chicken Nachos Recipe

Filed under: Appetizers, Beef, Cheese, Game Day, Mexican, Oven Baked

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.