Jump to Recipe

Sheet Pan Nachos:

Is there anything better than a loaded sheet pan of nachos? Yeah I didn’t think so! These easy peasy sheet pan nachos are the perfect weeknight dinner options, entertaining a crowd, or enjoying on game day with friends. And what is nice about these nachos, is that they are fully customizable. And the toppings can be mixed and matched to please everyone enjoying them.


Ingredients you will need:

  1. Chips of choice ( I used Siete Foods Grain Free sea salt chips)
  2. Meat of choice ( I used Belcampo’s  beef carnitas but any meat will work, or keep them vegetarian)
  3. Black beans
  4. Cilantro
  5. Red onion
  6. 3 cheese Mexican blend
  7. Cotija cheese
  8. Jalapeños
  9. Red bell pepper
  10. Hot sauce of choice
  11. Avocado chunks
  12. Sour cream (optional)
  13. Tomatoes (optional)

Heating the Meat Mixture:

I used Belcampo’s prepared beef carnitas which are super convenient (code MHK10 saves you 10% off your purchase).  And before adding to my nachos, I heat mine up in a pan with some diced red onions, and diced red bell peppers for a few minutes.

But if you don’t have this already prepared beef carnitas feel free to brown whatever type of meat you prefer in a pan until cooked through. Or keep them vegetarian and omit using the meat entirely. Check out these plant-based version of nachos if you want a plant based version.

Assembling the Nachos:

Add parchment paper to a baking sheet to allow for a quick and easy clean up. First, add the chips, then some cheese, the meat mixture, black beans, some of the red onions and bell peppers, sprinkle of more cheese all over, the more the merrier.

Baking Versus Broiling:

I personally like to bake mine on a low heat versus sticking under the broil for a few minutes. Because this allows for everything to get nice and warmed through and blended together. Bake 300 F for about 8-10 minutes or until the cheese is nice and melted.

Topping and Serving Sheet Pan Nachos:

There are some toppings that just taste better when added after the nachos have baked. These include, fresh cilantro, jalapeños, avocado chunks, cotija cheese, tomatoes, and hot sauce.

To serve these nachos, I like to keep as family-style, with some snacking plates. It is easiest to serve the nachos using a spatula. Because the spatula can slide under the stack of chips and be placed on the snacking plates. I will also have little bowls available with additional toppings, in case anyone wants to add more toppings to their nachos.

Sheet Pan Nachos:

Serves 4



  • 5 oz bag grain free sea salt tortilla chips Substitute any type of chips you like
  • 12 oz Belcampo organic beef carnitas Substitute any type of meat or omit
  • 1/4 cup diced red onions
  • 1/3 cup diced red bell pepper
  • 1/4 cup diced cilantro
  • 1/4 cup jalapeños
  • 1 large avocado
  • 1/3 cup black beans
  • 6 oz bag 3 cheese Mexican finely shredded cheese
  • 2 Tbsp cotija cheese

Optional Toppings:

  • Hot sauce
  • Sour cream
  • Tomatoes



  • Heat your meat mixture with 1-2 Tbsp of red onions and red bell peppers (cook about 5 minutes)
  • Line a sheet pan with parchment paper
  • Add chips and some of the cheese
  • Top chips with the meat mixture
  • Add the black beans all over
  • Add more of the red onions and bell peppers
  • Add some cilantro
  • Sprinkle more of the cheese all over
  • Bake 300 F for 8-10 minutes
  • Top with additional toppings once done baking: cotija cheese, cilantro, avocado chunks, hot sauce, sour cream, and tomatoes