Loaded Sheet Pan Nachos has become a beloved dish in our home, especially for game nights and family gatherings. I remember the first time I made them; the aroma of melting cheese and the vibrant colors of fresh toppings filled the kitchen, making my mouth water in anticipation. These nachos are not just a snack; they offer a balance of crunchy, savory, and spicy flavors all on one plate, making them perfect for sharing. With a simple Loaded Nachos Recipe that comes together in under 30 minutes, you can whip up this crowd-pleaser anytime. Let’s get cooking!
Why You’ll Love This Loaded Sheet Pan Nachos
- Quick and easy to prepare, taking only 25 minutes.
- Perfect for gatherings—ideal for large crowds.
- Customizable with your favorite toppings and ingredients.
- Budget-friendly meal that satisfies everyone.
- Vegetarian and gluten-free options available.
- Great for parties, movie nights, or casual dinners.
- Delicious layers of flavor with each bite.
- Easy clean-up with the sheet pan method.
Ingredients for Loaded Sheet Pan Nachos
Here’s everything you need to create these mouthwatering nachos:
- 1 tablespoon olive oil – for sautéing the beef
- 1 pound ground beef – the main protein source
- 1 (1.25-oz) package taco seasoning – for bold flavors
- 1 (16-oz) jar salsa – adds moisture and spice
- 1 (12-oz) bag corn chips – the crunchy base
- 1 (15-oz) can black beans, drained and rinsed – for added protein and fiber
- 1 (8.5-oz) can corn, drained – sweet crunch
- 1 small can sliced black olives, drained – for a savory touch
- 1.5 cups shredded Mexican cheese blend – melty goodness
- 1 Roma tomato, diced – for freshness
- 1 small red onion, diced – adds flavor depth
- 1 jalapeño, thinly sliced – if you like it spicy
- 1 handful fresh cilantro – for garnish
- Sour cream – for dipping and added creaminess
How to Make Loaded Sheet Pan Nachos
- Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and spray it with nonstick cooking spray to prevent sticking.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until fully browned. Drain excess fat if desired. Stir in the taco seasoning and salsa to coat the beef evenly, allowing the flavors to meld.
- Step 3: Spread the corn chips evenly in a single layer on the prepared baking sheet. Layer the seasoned ground beef mixture on top, then evenly distribute the black beans, corn, sliced olives, and shredded cheese over the chips.
- Step 4: Place the baking sheet in the preheated oven and bake for 5-6 minutes, or until the cheese is melted and everything is heated through.
- Step 5: Once baked, remove from oven and immediately top with diced Roma tomato, red onion, jalapeño slices, and fresh cilantro. Serve warm alongside sour cream for dipping.
Pro Tips for the Best Loaded Sheet Pan Nachos
These tricks guarantee success every time:
- Use fresh ingredients for vibrant flavors.
- Don’t overcrowd the nachos; use a large baking sheet for even baking.
- Experiment with different cheese blends for unique flavors.
What’s the secret to perfect Loaded Sheet Pan Nachos?
The key is to layer your ingredients properly. Start with the chips, then the beef, and finally the cheese, ensuring even melting. This way, every bite is loaded with flavor!
Can I make Loaded Sheet Pan Nachos ahead of time?
Yes! You can prepare the beef mixture and chop the toppings in advance. Just assemble and bake when you’re ready to serve.
How do I avoid common mistakes with Loaded Sheet Pan Nachos?
Avoid soggy chips by not adding toppings until right before baking. Also, don’t overbake; keep an eye on the cheese to prevent it from burning.
Best Ways to Serve Loaded Sheet Pan Nachos
Serve your nachos with a side of guacamole or fresh salsa for a flavor boost. Pair them with a refreshing beverage like iced tea or a light beer. These nachos are also fantastic with a side of crispy veggies for a healthy crunch!
Nutrition Facts for Loaded Sheet Pan Nachos
Per serving (recipe makes 4 servings):
- Calories: 600
- Protein: 30g
- Fat: 35g
- Carbohydrates: 50g
- Fiber: 8g
- Sugar: 4g
- Sodium: 900mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Loaded Sheet Pan Nachos
Allow the nachos to cool completely before storing them in an airtight container. They can be kept in the fridge for 3-4 days or frozen for up to 3 months. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes, until warmed through.
Frequently Asked Questions About Loaded Sheet Pan Nachos
Can I use different proteins in my loaded nachos?
Absolutely! You can substitute the ground beef with shredded chicken, turkey, or even a plant-based protein for a vegetarian option.
What are some delicious Loaded Nachos toppings ideas?
Consider adding jalapeños, diced avocados, or even pickled onions for extra flavor and texture!
Are there vegetarian Loaded Sheet Pan Nachos options?
Yes! Simply replace the ground beef with more beans or vegetables like bell peppers and mushrooms for a tasty vegetarian version.
Variations of Loaded Sheet Pan Nachos You Can Try
Try using different cheese blends like pepper jack for a spicy kick, or swap corn chips for tortilla chips for a different crunch. You can even create a breakfast version by adding scrambled eggs and avocado!
Print
Loaded Sheet Pan Nachos: A Delicious 30-Minute Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Loaded Sheet Pan Nachos combine seasoned ground beef, black beans, corn, olives, and melted Mexican cheese on a bed of crunchy corn chips, topped with fresh veggies and cilantro for a perfect crowd-pleaser snack or meal ready in under 30 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 (1.25-oz) package taco seasoning
- 1 (16-oz) jar salsa
- 1 (12-oz) bag corn chips
- 1 (15-oz) can black beans, drained and rinsed
- 1 (8.5-oz) can corn, drained
- 1 small can sliced black olives, drained
- 1.5 cups shredded Mexican cheese blend
- 1 Roma tomato, diced
- 1 small red onion, diced
- 1 jalapeño, thinly sliced
- 1 handful fresh cilantro
- Sour cream, for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and spray it with nonstick cooking spray to prevent sticking.
- Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until fully browned. Drain excess fat if desired. Stir in the taco seasoning and salsa to coat the beef evenly, combining the flavors well.
- Spread the corn chips evenly in a single layer on the prepared baking sheet. Layer the seasoned ground beef mixture on top, then evenly distribute the black beans, corn, sliced olives, and shredded Mexican cheese over the chips.
- Place the baking sheet in the preheated oven and bake for 5-6 minutes, or until the cheese is melted and everything is heated through.
- Once baked, remove from oven and immediately top with diced Roma tomato, red onion, jalapeño slices, and fresh cilantro. Serve warm alongside sour cream for dipping.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 600
- Sugar: 4g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
