Snacks · Tex-Mex
Sheet Pan Nachos
Two layers of chips, beef and cheese, so nobody gets the naked chips.
- Hands-on
- 25 min
- Hands-off
- 10 min
- Total
- 35 min
- Makes
- 8 servings
- Serves
- 8
35 minutes total. Cook is about 12 min for the beef plus 8-10 min in the oven; the oven heats while the beef cooks, and you chop toppings while the nachos bake. Total = 25 min active + 10 min baking.
Oven 200 °C · 180 °C fan (400 °F)
Pan 38 x 25 x 2.5 cm rimmed baking pan (US: 15 x 10 x 1 in rimmed baking pan)
- easy
- game-day
- party
- sheet-pan
- crowd
Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means
Scaling? One 38 x 25 cm (15 x 10 in) pan holds this amount in two layers. For more, use a second pan rather than piling higher: deep piles leave cold, un-melted spots in the middle. Some items (like eggs) don’t halve neatly: beat them, then measure out half.
Ingredients
You need: 38 x 25 x 2.5 cm (15 x 10 x 1 in) rimmed baking pan · foil · 25 cm (10 in) nonstick skillet · wooden spoon · heatproof container for the fat · instant-read thermometer · oven mitts
Contains: milk
Method
Heat the oven, line the pan
Heat the oven to 200°C (180°C fan, 400°F). Line the 38 x 25 cm (15 x 10 in) pan with foil and spray it with cooking spray.
Brown the beef
Cook 454 g (1 lb) ground beef in the 25 cm (10 in) skillet over medium-high heat for 5 to 7 minutes, stirring often and breaking it up.
Ready when: No pink is left anywhere and the juices run clear. Check a thick clump with a thermometer: ground beef must reach 71°C (160°F).
Drain the fat
Tip the pan and spoon the fat into a heatproof container (not down the sink). Put the pan back on the heat.
Season and simmer
Stir in 160 ml (2/3 cup) water, the taco seasoning packet and the 113 g (4 oz) can of green chiles. Bring to a boil, then lower the heat and simmer uncovered for 3 to 4 minutes, stirring often.
Ready when: The liquid has cooked down and the beef looks saucy and thick, not watery.
Layer
Spread half the chips (3 cups) over the lined pan. Top with half the beef and 113 g (1 cup) cheese. Repeat with the remaining 3 cups chips, beef and 113 g (1 cup) cheese.
Otto tried this firstOtto builds one giant chip mountain with everything on top. The bottom chips stay bare and cold. Two thin layers, each with beef and cheese, is the whole trick.Bake
Bake for 8 to 10 minutes.
Ready when: The cheese has melted on both layers and is bubbling at the edges, and the chip edges are just starting to toast.
Top and serve
Drizzle with 120 ml (1/2 cup) queso sauce, then scatter the chopped avocado, 90 g (1/2 cup) tomatoes, 25 g (1/4 cup) green onions and 2 tbsp cilantro over the top. Serve straight from the pan.
Swaps
- Instead of taco seasoning packet: 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp kosher salt and 1/2 tsp dried oregano, plus 2 tbsp tomato paste and 120 ml (1/2 cup) water Enough for 1 lb beef; simmer 5-6 minutes until saucy.
- Instead of Mexican four-cheese blend: half mild cheddar, half pepper jack, shredded Pepper jack adds heat.
Make ahead, store & reheat
- Make ahead
- You can cook the beef mixture ahead and keep it in the fridge (within 2 hours of cooking, up to 3-4 days). Reheat it until steaming hot, 74°C (165°F), before layering. Assemble and bake the nachos just before serving.
- Storage
- Baked nachos are best eaten straight away; there's no tested way to store them. If you keep leftovers, refrigerate them within 2 hours and use them within 3 to 4 days.
- Reheat
- Reheat until hot all the way through, to 74°C (165°F).
If something goes wrong
- Watery beef that makes the chips soggy Why: The beef wasn't drained, or the sauce wasn't simmered long enough.
Drain the fat and simmer uncovered until thickened before layering. - Bare chips at the bottom Why: All the toppings went on top.
Build two layers, each with chips, beef and cheese.
Good to know
- Think of nachos as a blueprint: add warmed refried beans, pickled jalapeños, sliced olives or guacamole as you like.
- Cool, fresh toppings go on after baking so they stay crisp and bright.
Safety
- Raw ground beef can carry harmful bacteria. Cook it to 71°C (160°F), wash your hands and board after handling it, and keep it away from the fresh toppings.
- Hot beef fat can burn. Drain it carefully into a heatproof container, let it cool and throw it away; never pour it down the sink. Keep kids back from the skillet.
- The pan comes out at 200°C (400°F). Use oven mitts and warn people not to grab the pan edges.
- Taco seasoning, queso sauce and chips vary by brand: check labels for wheat, soy or milk if you cook for allergies.