Need an easy dinner or appetizer that’s delicious and easy to make? These Easy Loaded Nachos are so amazing and delicious. Layers of tortilla chips, ground beef, black beans, cheese and so much more. They’ll be a hit at dinner or your next party.
Who said that loaded nachos are a food that you can only get at restaurants? These sheet pan loaded nachos are crazy easy and so yummy! If you’re craving nachos but want to stay in the comfort of your own home, this loaded nachos recipe will come to your rescue!
I love making sheet pan recipes because it makes dinner so easy! Nachos are a favorite of kids and adults alike, so this is one of those dinners that will hit a home run every time.
These easy loaded nachos are also perfect to make for game day as a pre-game appetizer or a “stress eating” snack when the game is close! These easy loaded nachos are perfect for so many occasions.
Why You’ll Love these Loaded Nachos
- Sheet pan nachos create very minimal mess and make clean-up after dinner really quick and easy!
- It only takes about 25 minutes to make these easy loaded nachos. Perfect for a busy weeknight dinner.
- This loaded nachos recipe is really adaptable and you can add whatever topping you want to fit your taste!
Ingredients for Loaded Nachos
- Ground Beef – I prefer to use lean ground beef in this loaded nachos recipe so that my nachos don’t get soggy from grease.
- Tortilla Chips – Be sure to get thick tortilla chips that will hold up well under a lot of toppings.
- Monterey Jack Cheese – The flavor of Monterey Jack is perfect for nachos!
- Cheddar Cheese – For best results, shred your own cheddar and monterey jack cheese.
- Taco Seasoning – You can either use a packet of taco seasoning or make your own homemade taco seasoning to use.
- Hot Water – You’ll just need a good splash of hot water to help mix in your taco seasoning. Don’t use too much water or it will make your chips soggy once you put all of the nacho ingredients on top of them.
- Diced Yellow Onion – Use a yellow or white onion in the nacho meat mixture. A diced red onion is good to use as a raw onion topping.
- Olive Oil – You just need a little bit of olive oil to help sauté the onion. You can also use avocado oil, butter, or vegetable oil.
- Black Beans – You won’t need a full can of beans, but make sure they they are drained and rinsed well.
- Toppings – You can use any toppings you’d like, but this is what I used.
- Red Onions
- Black Olives
- Jalapeño Slices
- Roma Tomatoes
- Sour Cream
How to Make Easy Loaded Nachos
Begin by heating your olive oil in a large skillet and cook your ground beef and onions until there is no pink left in the beef. Drain off the fat and place it back on the stovetop.
Add in your hot water, taco seasoning, and black beans and cook until most of the water has evaporated.
Spread tortillas chips out evenly onto a sheet pan. Be sure to cover the pan really well and leave no open gaps.
Sprinkle a layer of shredded cheese over the chips then pour the beef mixture evenly over the chips. Top with the rest of the cheese and put the pan into the oven.
Once the cheese is bubbly, remove it from the oven, add desired toppings, and serve!
How to Serve Easy Loaded Nachos
Storage Tips for Loaded Nachos
Once the nachos have fully cooled, store them in the refrigerator in an airtight container for up to 3 days. To reheat, pop them back in the oven for about 6-8 minutes until the meat is heated through and the chips have crisped back up.
What can I top loaded nachos with?
You can top your loaded nachos with any of your favorites! Olives, jalapeños, a squeeze of lime, a queso drizzle, sour cream, homemade guacamole, and so much more! Choose your favorites and make it your own.
My nachos are soggy. What did I do wrong?
If you end up with soggy nachos, you may not have cooked enough of the water out of your beef mixture. Make sure your beef mixture isn’t too moist before you put it on your chips.
This recipe is so tasty. Restaurant quality nachos, right at home!
More Recipes You’ll Love
- This Taco Ring will have you extra excited for Taco Tuesday night in your home!
- Need a good breakfast recipe? Check out this Mexican Breakfast Quesadilla!
- The Instant Pot is one of my favorite ways to cook an easy dinner. This Instant Pot Taco Soup is amazing!
- This Crockpot Rotel Dip is a great addition to family taco night!
- 1 Tablespoons olive oil
- ½ cup diced onion
- 1 pound ground beef
- 1 1 oz package taco seasoning
- ½ cup hot water
- ⅔ cup black beans drained and rinsed
- 12 ounce bag tortilla chips thick and sturdy
- 1 ½ cups grated cheddar cheese
- 1 ½ cups grated Monterey Jack cheese
- Diced Roma Tomatoes
- Sour cream or Mexican Crema
- Diced red onions
- Chopped cilantro
- Sliced Jalapenos
- Sliced Black Olives
- Cubed Avocado
- Preheat the oven to 350 degrees Fahrenheit.
- In a skillet over medium heat brown ground beef and onions until no pink remains. Drain off fat.
- Stir in taco seasoning, water and black beans. Simmer for 5 minutes or until sauce thickens and water evaporates.
- While the beef mixture is cooking, spread tortilla chips onto a large, rimmed baking sheet. Top with ½ of the cheese then the beef mixture and remaining cheese.
- Bake for 10 minutes or until the cheese is melted and bubbly.
- Remove from the oven and add desired toppings. Serve immediately.
- Once the nachos have fully cooled, store them in the refrigerator in an airtight container for up to 3 days.
- To reheat, pop them back in the oven for about 6-8 minutes until the meat is heated through and the chips have crisped back up.