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holding a loaded nacho from the sheet pan
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5 from 7 votes

Loaded Sheet Pan Nachos

Sheet Pan Nachos are completely loaded with beef, black beans, cheese, onions, and all the toppings you could want!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: Mexican
Keyword: appetizer recipe, nachos, restaurant nachos
Servings: 8 servings
Calories: 472kcal


  • 1 lb. ground beef (I like to use 85/15)
  • 1 (1 oz) taco seasoning packet
  • 1-2 Tbsp lime juice fresh is best
  • 9 oz bag tortilla chips (choose your fave!)
  • 15 oz can black beans drained and rinsed
  • 1 cup corn kernels either frozen (and thawed), or canned
  • 1 1/2 cup shredded Mexican-blend cheese


  • 1 cup red or white onion diced
  • 2 fresh jalapenos sliced
  • 1-2 roma tomatoes chopped
  • 1/3 cup minced fresh cilantro
  • sour cream for drizzling
  • pico de gallo
  • guacamole
  • salsa
  • salsa verde


  • Preheat the oven to 400 degrees. Lightly grease a large baking sheet (or cover in foil).
  • In a large skillet over medium high heat crumble the beef. Cook until no longer pink, about 5 - 7 minutes. Drain excess grease. Stir in the taco seasoning and the amount of water called for on the packet (this is usually ⅓ cup).
  • Stir in 1 tbsp lime juice. Cook until the liquid has evaporated and remove from heat. 
  • Arrange the tortilla chips in an even layer on your baking sheet. Top with the ground beef, black beans, corn and cheese. 
  • Bake in the preheated oven 5 - 7 minutes, until the cheese is melted and a few of the chips around the edges are lightly browned. 
  • Add your favorite nacho toppings and serve hot.


Calories: 472kcal | Carbohydrates: 40g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 369mg | Potassium: 504mg | Fiber: 7g | Sugar: 2g | Vitamin A: 269IU | Vitamin C: 4mg | Calcium: 223mg | Iron: 3mg