Sheet Pan Nachos
We’ve got the ultimate recipe for sheet pan nachos that your taste buds will cheer for more! Layers of gooey cheese, refried beans, and more gooey cheese in every bite! Who can resist that?
This post is sponsored by Cabot Creamery. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content for you!
Hey there, and welcome back, friends.
You are in for a treat!
Like many, I’ve been to numerous Game Day parties because this is my husband’s favorite sports day. I have tasted all of the nachos, and let me tell you, there are a few secrets to making a winning nacho dish!
First, you need to start with a sound tortilla chip. I’m biased towards the triangle-shaped ones, not the round ones. The triangle-shaped ones are better at holding all of the toppings. We have to consider adding some protein (meat). You can go without some protein, but I prefer some ground beef. Ground beef needs to have a good flavor. Adding some taco seasoning always takes the ground beef up a notch.
I love refried beans on my nachos. Refried beans out of the can are too thick, so you must thin them a little. Once you do that, dot them around the tortilla chips. That way, you get the perfect little bits of refried beans, but not too much.
Next, the best part of nachos is the gooey cheese!!! A good brand of cheese makes all the difference. You want rich, bold flavors. I use Cabot Creamery’s award-winning cheddar cheese to deliver that flavor. I love Cabot because they are a cooperative owned by farm families throughout New England & New York, and 100% of profits go back to the farmers.
For your nachos, it helps to buy pre-shredded cheese to cut down on the prep time and still maintain the quality of the cheese.
Sprinkle that cheese all over the nachos in the nooks and crannies! You want each tortilla chip to have some cheese on it. If you’re in doubt, add some more cheese! You can’t go wrong.
While you’re cheering on your favorite football team, I hope you enjoy snacking on these nachos.
- tortilla chips
- ground beef
- taco seasoning
- refried beans
- white onion
- jalapeño pepper
- shredded cheddar cheese (I used a mix of Cabot Seriously Sharp cheddar and Vermont Sharp)
- a ripe avocado
- pico de gallo or salsa
- sour cream
- green onions
- hot pepper sauce
- fresh cilantro
How to Make Sheet Pan Nachos
Preheat the oven. Spray one large baking sheet with nonstick spray to coat. In a medium skillet, cook the ground beef until fully cooked, breaking apart with a spoon.
Drain any grease accumulated before adding in the taco seasoning and cook for another few minutes. Remove from heat.
In a separate small saucepan, heat up the refried beans with a few tablespoons of water over medium-low heat. Cook for a few minutes until warm.
Arrange one bag of the chips on the prepared sheet and top with half of the beef.
Next, add the refried beans.
Add a layer of onions.
Cover in shredded cheese.
Add some diced jalapeños.
Top with another layer of chips and repeat the toppings.
Bake the nachos until the cheese is melted.
Sprinkle with the toppings of your choice (avocado, pico de gallo, salsa, sour cream etc). Serve immediately.
How to Store
If you have leftover nachos, unheard of in my world, place them in an airtight container in your fridge for up to 4 days. You can reheat the nachos by placing them on a baking sheet and baking them at 350°F until heated through. You can add more toppings, like pico de gallo, sour cream, etc, before serving.
More Game Day Recipes
- Game Day Charcuterie Board
- Beer Cheddar Cheese Dip
- Homemade Queso Dip
- Crispy BBQ Baked Chicken Wings
- Chili Oil Cheddar Pull Apart Bread
What do you think of this fun game day snack recipe? What would you serve with these nachos? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy cooking, friends!
Sheet Pan Nacho Recipe
- 2 bags (9 oz each) tortilla chips
- 1 pound beef
- 1 package taco seasoning
- 1 can (15 oz) refried beans,
- 1 medium white onion, diced
- 1 jalapeño pepper, diced
- 1 lb shredded cheddar cheese (I used a mix of Cabot Seriously Sharp Cheddar and Vermont Sharp Cheddar )
- 1 avocado, sliced
- Pico de gallo or salsa
- 1/2 cup sour cream, thinned with a little bit of water
- Green onions, chopped
- Hot pepper sauce, to taste
- ¼ cup fresh cilantro, chopped
- Heat oven to 350°. Spray one large baking sheet with nonstick spray to coat.
- In a medium skillet, cook the ground beef until fully cooked, breaking apart with a spoon. Drain any grease accumulated before adding in the taco seasoning and cook for another 1-2 minutes. Remove from heat.
- In a separate small saucepan, heat up the refried beans with 2-3 tablespoons of water over medium-low heat. Cook for 2-3 minutes until warm.
- Arrange one bag of the chips on the prepared sheet and top with half of the beef, refried beans, onions, jalapeños and cheese. Top with another layer of chips and repeat the toppings. (Alternatively – you can make one layer and dot the chips with the beef, refried beans, onions, and jalapenos.)
- Bake the nachos until the cheese is melted, about 10-15 minutes.
- Sprinkle with the toppings of your choice (avocado, pico de gallo, salsa, sour cream etc). Serve immediately.
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Amount Per Serving: Calories: 698Total Fat: 50gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 152mgSodium: 901mgCarbohydrates: 24gFiber: 5gSugar: 6gProtein: 41g