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Best Sheet-Pan Loaded Nachos for a Crowd (Easy Game Day Recipe)

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This recipe solves the soggy-chip problem with a clever two-layer method and refried bean barrier. Perfect for game day or any gathering, these nachos stay crispy, cheesy, and disappear faster than anything else on the table.

Ingredients

Scale
  • 1 (13-ounce) bag sturdy tortilla chips (e.g., Tostitos)
  • 1 pound ground beef (80/20)
  • 1 packet taco seasoning (e.g., McCormick) or homemade mix
  • 1 (16-ounce) can refried beans
  • 2 cups shredded sharp cheddar and Monterey Jack cheese blend
  • 1/2 cup pickled jalapeños (from a jar)
  • 1/2 cup canned sliced black olives
  • 2 Roma tomatoes, diced
  • 4 green onions, sliced
  • 1/2 cup sour cream (for serving)
  • 1/2 cup salsa (for serving)
  • 1/2 cup guacamole (for serving)
  • Fresh cilantro leaves (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cook the ground beef: Place a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until fully browned (about 6-8 minutes). Drain off any excess fat. Return the pan to the stove, reduce heat to low, and stir in the taco seasoning with 1/4 cup (60 ml) of water. Let it simmer for 2-3 minutes until it thickens into a saucy, seasoned meat.
  3. Warm the refried beans: In a small microwave-safe bowl, heat the refried beans for about 45 seconds to 1 minute, until spreadable. Alternatively, warm them in a small saucepan over low heat.
  4. Layer the chips: Spread half of the tortilla chips in a single, even layer on a standard 13×18-inch half-sheet pan. Dollop small spoonfuls of the warmed refried beans over these chips. Sprinkle about one-third of the shredded cheese over the beans.
  5. Add the second layer: Arrange the remaining chips on top of the first layer, keeping them as flat as possible. Sprinkle the seasoned ground beef evenly over the chips. Add the pickled jalapeños and sliced black olives. Pile on the remaining shredded cheese, making sure every chip gets some cheese.
  6. Bake: Place the sheet pan in the preheated oven and bake for 8-10 minutes, until the cheese is fully melted and bubbly and the edges of the chips are just starting to turn golden brown.
  7. Top and serve: Remove the pan from the oven. Immediately sprinkle the diced tomatoes, sliced green onions, and fresh cilantro over the hot nachos. Serve straight from the sheet pan with bowls of sour cream, salsa, and guacamole on the side.

Notes

For extra crispy chips, spread the chips on the sheet pan and bake for 2 minutes before adding any toppings. To add smoky flavor, place the sheet pan under the broiler for the last 30 seconds of baking, watching carefully to prevent burning. Have all cold toppings prepped before baking, as nachos are best within 5 minutes of coming out of the oven. Nachos do not store well; if necessary, store leftovers in an airtight container in the refrigerator for up to 2 days and reheat at 350°F (175°C) for 5-7 minutes.

Nutrition

Keywords: sheet pan nachos, loaded nachos, game day recipe, easy nachos, crispy nachos, crowd-pleasing nachos, beef nachos

Find it online: https://breezybake.com/best-sheet-pan-loaded-nachos-for-a-crowd-easy-game-day-recipe/