Taco-Style Sheet Pan Party Nachos

Why You’ll Love This Recipe

Sheet pan nachos are the ultimate crowd-pleaser—perfect for game day, casual get-togethers, or even a quick weeknight dinner. With layers of crispy tortilla chips, seasoned ground meat, melted cheese, and loads of toppings, this recipe is as simple as it is satisfying.

What I love about these nachos?

• They’re fully customizable! Whether you’re a fan of classic ground beef or prefer a leaner option like ground turkey, this recipe is adaptable to your taste.
• These nachos come together in about 15 minutes of prep time and are perfect for lunch or a quick week night dinner.
• The black beans, corn, and fresh veggies (they cancel out all that cheese, right?) make me feel pretty good about serving this dish to my family and friends.

After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and fun variations!

Taco-Style Sheet Pan Party Nachos

Ready in 30 minutes, these Taco-Style Sheet Pan Nachos are loaded with seasoned ground beef, black beans, corn, melty cheese, and fresh toppings—perfect for an easy party appetizer or weeknight dinner!

5 from 5 votes

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Course: Appetizer

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Calories: 4139kcal

Author: Danelle

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Ingredients 

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• 1 lb. ground beef or turkey
• 1 tablespoon taco seasoning blend
• 1/4 cup water
• 12 oz. bag tortilla chips
• 2 cups Monterrey jack cheese shredded
• 1 cup frozen corn thawed
• 15 oz. can black beans drained and rinsed
• 2 roma tomatoes diced
• 2-3 green onions sliced
• 2 tablespoons cilantro chopped

US Customary – Metric

Instructions

• Preheat oven to 400 degrees. Lightly grease a large rimmed sheet pan.
• In a large skillet over medium heat, brown the 1 lb. ground beef or turkey until no longer pink. Stir in 1 tablespoon taco seasoning blend and 1/4 cup water and cook until liquid has evaporated.
• Spread one 12 oz. bag tortilla chips in an even layer on the prepared sheet pan. Top with the meat mixture, shredded 2 cups Monterrey jack cheese, 1 cup frozen corn, thawed, and one 15 oz. can black beans, rinsed and drained.
• Bake in the preheated oven until the cheese has melted, about 5 minutes. Remove from oven and top with 2 roma tomatoes, diced, 2-3 green onions, sliced, and 2 tablespoons cilantro chopped. Serve warm with salsa, sour cream and guacamole, if desired.

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Nutrition

Calories: 4139kcal | Carbohydrates: 578g | Protein: 122g | Fat: 160g | Saturated Fat: 31g | Polyunsaturated Fat: 70g | Monounsaturated Fat: 45g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 2347mg | Potassium: 3725mg | Fiber: 89g | Sugar: 6g | Vitamin A: 656IU | Vitamin C: 6mg | Calcium: 1114mg | Iron: 24mg

Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!

Ingredient Notes & Substitutions

• Ground Beef or Turkey: I like to use lean ground beef or ground turkey. Turkey is a lighter option, but beef does have a bit more flavor. If you’re using plant-based crumbles, try adding a bit more seasoning to ensure they’re flavorful.
• Taco Seasoning Blend: Store-bought taco seasoning works great, but you can make your own with spices like chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne. Add less or more to adjust the spice level.
• Monterrey Jack Cheese: Feel free to substitute (I love Mozzarella!) or mix it with other cheeses like cheddar or pepper jack for added flavor.
• Frozen Corn: Drained canned corn works great too, or even fresh corn when it’s in season.
• Roma Tomatoes: I prefer Roma tomatoes because they’re less watery than other varieties, which keeps the nachos crisp. When I use other varieties, I pat them dry with a paper towel after dicing to remove some of the moisture.
• Cilantro: If you’re not a fan, substitute with chopped parsley or skip it altogether.

Recipe Tips

• Have all your toppings prepped and ready to go before assembling the nachos. This helps you work quickly and prevents the chips from sitting too long before baking.
• To keep your nachos crispy, be sure to spread the toppings evenly, and don’t add liquids (like salsa) until after baking. I always serve salsa, queso and other dips on the side. The same goes for vegetables like tomatoes–add them after baking. A quick bake at a high temperature–just long enough to melt the cheese–will also help keep your nachos criNachos for a crowd: use multiple sheet pans instead of piling everything onto one. This ensures even cooking and avoids soggy chips. When I make these nachos for a crowd, I always leave one pan as a meatless option. You could also opt for a gluten-friendly version by using gluten-free chips. Offer lots of toppings, salsas and extras on the side and you’ve got yourself a party on a pan!
• Serve immediately! Nachos are best enjoyed fresh out of the oven when the chips are crispy, and the cheese is gooey. If serving to a group, keep them on the sheet pan for easy sharing. Just be sure to let everyone know the pan might be hot.

Make It Ahead

You can definitely do some of the prep work for these nachos ahead of time. I like to cook the taco meat early–even up to a few weeks ahead–and keep it in the freezer. This makes for a super quick and easy dinner on busy week nights when you don’t have time to cook. Prepping and cutting up all the vegetables beforehand is also a great idea!

Pairings

Whenever I serve nachos, or make a nacho bar for entertaining, I like to offer sour cream, my favorite homemade guacamole, some warm, cheesy queso and a variety of salsas on the side. I often leave the veggies, like tomatoes and onions, on the side as well, so people can choose their own toppings and customize their nachos.

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