Loaded Baked Sheet-Pan Nachos
I'm a girl that loves her nachos! However, I think you’ll absolutely love these Loaded Baked Sheet-Pan Nachos because they’re super simple to make, easily customizable to your preferences, gluten-free with a dairy-free option, perfect for a crowd (or let’s be honest, dinner for two), and always delicious! They're crispy. cheesy, packed with flavor, and only use one pan!
Ingredients
Sheet-pan Nachos:
- 1 lb ground beef (thinly sliced skirt steak, shredded chicken, or ground turkey works too)
- 1 tbsp oil (we use avocado oil)
- 3-4 tbsp gluten-free taco/fajita seasoning mix
- 1 bag (12-14oz) tortilla chips (Our favorite is Jaunitas)
- 1 can (15oz) black beans drained and rinsed
- 1 onion diced (reserve half for topping)
- 1 cup frozen corn (optional)
- 1-2 jalapenos sliced, seeds & membrane removed (optional)
- 1/2 cup fresh Pico de Gallo or salsa
- 2-3 cups shredded cheese (dairy-free or not)
Optional Toppings:
- avocado diced into chunks
- guacamole
- cilantro diced
- tomatoes diced
- lettuce thinly sliced
- black olives
- lime wedges
- sour cream (dairy-free or not)
Instructions
- Preheat the oven to 425℉. Prepare a rimmed baking sheet about 12"x17" by lining with parchment paper or foil (spray foil with cooking spray if using).
- Heat a large skillet over medium-high heat. Add the oil and half the diced onion. Saute for 3-4 minutes until softened. Add the ground beef and taco seasoning and cook about 10-12 minutes, until cooked through. Break up large pieces as it cooks. Taste and add more seasoning, if needed. Remove from heat.
- Spread the chips evenly on the sheet pan making a layer on the bottom. Sprinkle the taco meat/onion evenly over the chips. Add the black beans over top, then the corn, sliced jalapeños (if using), 1/2 cup of pico de gallo (or chopped tomatoes) over the top, and lastly top the nachos with the shredded cheese.
- Bake for 10-15 minutes or until the cheese is melted and bubbly. Remove the nachos from the oven and add your favorite nacho toppings of choice before serving!
Notes
Make Ahead Tip: The meat can be made up to 2 days in advance and stored in the refrigerator until ready to use, if needed.
Substitution & Variation Ideas
- Toppings: Top the nachos with anything you love! You can top the nachos on the sheet pan or put out bowls with topping options and everyone can make their own exactly how they want, we call it a 'Nacho Bar' and it's so much fun!
- Meat: Use any meat for these nachos – ground turkey, ground chicken, ground pork, thinly sliced steak, or carne asada steak.
- Vegan? Leave out the meat and instead cook the beans with the onion and taco seasoning. You can also use cashew queso instead of cheese.
- Make It Spicy: Add some cayenne pepper in with the ground beef, use lots of peppers like jalapenos or habaneros, a sprinkle of red pepper flakes on top does the trick too.
- Cheese or Dairy-Free: There are lots of different types of cheese you can use! I love to just use Cheddar Cheese, but anything works – mild, medium, or sharp cheddar cheese, pepper jack, Colby Jack, or Monterey Jack. If you're dairy-free like us, just use dairy-free cheese, sour cream, and any other topping.
- Refried Beans: Before adding the meat, you can dollop spoonfuls of refried beans over top the chips and add even more yumminess.
- Crema drizzle: In order to turn your sour cream or cashew cream into “crema” to drizzle on top, whisk 3 tablespoons sour cream (or cashew cream) with 4 teaspoons of water and 4 teaspoons of fresh lime juice together. Use a spoon or a pastry bag to drizzle over the nachos.
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