These epic Beef Nachos are the ultimate treat! Make them for game day, movie night, any day or time of the week, really! This Beef Sheet Pan Nachos recipe is loaded with all kinds of goodies and is super easy to make -win, win (and for game day) win!
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Beef Nachos Recipe
Beef Sheet Pan Nachos – Perfectly seasoned ground beef, chopped peppers, sliced jalapenos and olives – all layered on top of crunchy warm nachos, then anointed with melty cheddar – this is the ultimate nacho recipe.
If you’re looking for other delicious Mexican inspired recipes, why not also try my Homemade Mexican Pizzas or my Cheesy Mexican Stuffed Shells!
Why you’ll love these Beef Nachos
- Easy sheet pan nachos. Have a big tray of these beauties on your table in 30 mins. This sheet pan recipe is easy to prep and even easier to eat!
- A party favorite. Whip this out for game day, movie night, impromptu gatherings or just as a family treat – guaranteed to bring a smile to anyone’s face.
- Versatile. Load this up with all your favorite toppings and pick your fave dips!
- Delicious. Perfectly seasoned ground beef, that’s packed with flavor, snuggles up with jalapenos, onions, olives, tomatoes and so much more. It’s a texture and flavor fiesta!
How to make these Beef Nachos
You can jump to the recipe card for full ingredients & instructions!
- Cook your beef – In a skillet with oil and garlic, add the ground beef and cook until no longer pink then add your seasoning and spices.
- Layer your nachos – Place your nachos on a prepared baking sheet then layer on beef/veggies/cheese. Repeat the layering.
- Bake – Bake for 5 minutes in a preheated oven, until the cheeses have melted.
- Garnish, serve and enjoy!
Can I Make these Beef Nachos ahead of time?
You can make them on the day you plan to serve them and heat gently in the oven. However, these nachos are best eaten fresh from the oven. They don’t keep well as the tortilla chips get soggy.
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Game Day Guide
Swaps and add ins
This is a super versatile recipe, you can load these beauties up with all kinds of treats. Here’s some other idea:
- Salsa Verde
- Pico de Gallo
- Cheese: Nacho cheese, queso, Monterrey Jack cheese or Mexican blend.
- Protein: shredded chicken, shrimp, steak slices.
- Radishes
- Refried Beans
- Homemade Taco Sauce
What are the best chips for these Beef Nachos?
Tortilla chips are naturally the best options. A sturdy, thicker tortilla chip works best, as they can hold their structure as you’re tearing into them! Thicker chips won’t burn, too.
Recipe notes and tips
- If possible, avoid pre shredded cheese, as it doesn’t melt well. Shred your own, ideally.
- Have fun with different toppings.
- Make sure to layer! You don’t want to get through all the toppings and be left with just nachos.
- You can use taco seasoning mix in a pinch.
- Make vegetarian by omitting the ground beef.
- Deseed your jalapenos, unless you want to it super spicy
- Best eaten straight away!
Other Mexican inspired recipes
- Homemade Mexican Pizzas
- Nachos Supreme
- Beef Taquitos
- Taco Lettuce Wraps
- Mexican Tater Tot Casserole Recipe
- Easy Mexican Rice Recipe
- Taco Mac and Cheese
- Mexican Pinwheels (Southwest Cream Cheese & Sausage Pinwheels)
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Sheet Pan Beef Nachos Recipe
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 pound ground beef
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 13 ounces 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
Instructions
- Preheat oven to 400F.
- Coat a sheet pan with non-stick cooking spray. Set aside.
- Heat the olive oil in a skillet over medium-high heat. Add the garlic and cook for about 1 minute.
- Add the ground beef and cook until no longer pink. Drain the excess fat.
- Add the chili powder, paprika, cumin, oregano and cayenne pepper. Cook for 2 minutes using a wooden spoon to break up the ground beef. Remove from heat and set aside.
- Place ½ of the bag of tortilla chips onto the prepared sheet pan.
- Top the chips with half of 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 the layers.
- Bake for 5 minutes, until the cheeses have melted.
- Top with the slices of jalapeno, diced tomato, and fresh cilantro.
- Serve with salsa, sour cream and guacamole on the side.
Becky’s Tips
- If possible, avoid pre shredded cheese, as it doesn’t melt well. Shred your own, ideally.
- Have fun with different toppings.
- Make sure to layer! You don’t want to get through all the toppings and be left with just nachos.
- You can use taco seasoning mix in a pinch.
- Make vegetarian by omitting the ground beef.
- Deseed your jalapenos, unless you want to it super spicy
- These nachos are best eaten fresh from the oven. They don’t keep well as the tortilla chips get soggy.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Hi, I have a question can I add steak to the nachos and homemade queso Blanco sauce as well
Absolutely!
This was very good, and made a ton. It wasn’t very hot after only 5 minutes in the oven, though. The cheese on top had melted, but not the under-layer. I think 10-15 minutes @ 350°F might do it next time. Thanks for the recipe!
Great suggestion! Thanks, Laura!