These sheet pan Super Nachos are loaded with ground beef, black beans, homemade nacho cheese sauce, and plenty of freshly shreddded cheese. Just pile on your favorite toppings and dig in!
Make these substantial nachos for an easy dinner or a fun game day party snack.
Since I published my recipe for homemade Nacho Cheese Sauce, I decided I might as well just go for it and make these crazy-delicious Super Nachos. As a life-long lover of nachos, I’m telling you that these are the REAL DEAL.
Funny thing is, my husband and I have been limiting (but not completely restricting) carbs as of late. So, these tasty ground beef nachos were a serious treat for us. We pick and choose carefully how we’d like to indulge these days and nachos are at the top of our list.
Recipe Highlights
- Flavor-Packed Ground Beef: The ground beef is infused with moisture and flavor before it is layered with the other ingredients.
- Sheet Pan Nachos: Bake enough nachos to serve as a fun party snack or easy dinner.
- Layers of Flavor: Assembling nachos in two layers ensures the correct ratio of ingredients to tortilla chips. No dry nachos here!
- Three Cheese Nachos: In addition to freshly shredded cheddar and Monterey Jack cheese, these Super Nachos are drizzled with homemade nacho cheese sauce.
There are some important things to know to make the perfect nachos, so let’s get to it!
Ingredient Notes
- Tortilla Chips: You’ll need an 11-ounce bag of sturdy tortilla chips, like Mission Triangles. Any brand is fine as long as they are thick enough to hold up to the toppings.
- Cheese: This is where the “Super” in Super Nachos comes in! They’re layered with my easy homemade Nacho Cheese Sauce and freshly shredded sharp cheddar cheese and Monterey Jack cheese. The Nacho Cheese Sauce takes 5 minutes to make and it takes these nachos over the top!
- Beef: 90% to 93% lean ground beef is cooked in a little olive oil with sweet yellow onion, taco seasoning (either my Homemade Taco Seasoning Mix or a store-bought blend), tomato paste, and water.
- Beans: I use a can of black beans for these nachos but you can substitute pinto beans or refried beans if you’d like.
- Toppings: A diced Roma tomato, sour cream, pickled jalapeño slices (nacho rings), and thinly sliced green onion.
How to Make Super Nachos
- In a large skillet, cook the ground beef with the onion, breaking it up with a wooden spoon. Drain the excess grease.
- Add the taco seasoning, tomato paste, and water.
- Cook, stirring, until the beef mixture is well combined. Then, remove the skillet from the heat.
- Spread a light layer of tortilla chips (a little more than half the bag) in a single layer on a large rimmed baking sheet. Drizzle half of the nacho cheese sauce over the chips.
- Top with half of the beef, half of the beans, and half of the shredded cheese.
- Scatter the remaining chips over the top.
- Drizzle with the remaining nacho cheese sauce, spoon the remaining beans, beef, and shredded cheese over the top.
Bake and Garnish
- Bake in a preheated 350 degree F oven until the cheese has melted.
- Garnish with diced tomatoes, dollops of sour cream, green onions, cilantro, and pickled jalapeños.
Tips for the Best Super Nachos
Making the best super nachos is all about layering flavors and textures. Here are some tips to elevate your nacho game.
Layering: Dividing the ingredients between two layers of chips adds depth, quantity, and assures no dry chips! Layer your ingredients evenly to ensure each chip gets a bit of everything.
Cheese: Bagged pre-shredded cheeses have additives and will not melt as well as freshly shredded cheese. Instead, use a combination of freshly shredded cheeses for the best flavor and meltability. Cheddar, Monterey Jack, and pepper Jack are excellent choices.
Customization: Add additional toppings like black olives, red onions, and bell peppers. You can also add frozen corn that has been thawed for a Tex-Mex twist. Finish your nachos with a drizzle of Blender Salsa, copycat Chipotle Guacamole, pico de gallo, hot sauce, or a squeeze of fresh lime juice.
Garnishes: Finish your nachos with chopped cilantro leaves or thinly sliced green onion for some bright, fresh flavor.
Serve Immediately: Nachos are best served hot and fresh out of the oven. Bake them just until the cheese melts and serve them immediately with extra sauces on the side for dipping.
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Super Nachos
Ingredients
Beef
- 2 teaspoons olive oil
- 1 pound 90% to 93% lean ground beef
- ¾ cup diced sweet yellow onion
- 1 tablespoon Homemade Taco Seasoning Mix, or a store-bought blend
- 2 tablespoons tomato paste
- 2 tablespoons water
Nachos
- 11 ounces tortilla chips, use sturdy chips like Mission Triangles
- 1 ½ cups Nacho Cheese Sauce, warmed, or more as desired
- 15 ounce can black beans, rinsed and drained
- 2 to 3 cups shredded cheese, sharp cheddar and Monterey Jack
- 1 Roma tomato, diced
- ¼ cup sour cream
- 2 tablespoons fresh cilantro leaves
- 2 green onions, thinly sliced
- Sliced pickled jalapenos (nacho rings)
Instructions
- Preheat oven to 350 degrees F.
- Add the oil to a large skillet and place it over MEDIUM heat. When hot, add the beef and onion and cook, breaking the beef up with a spoon, until no pink remains. Drain any excess grease from the skillet and return it to the heat. Add the seasoning, tomato paste, and water, and stir until well incorporated. Remove from the heat and set aside.
- Layer 1: Spread a light layer of tortilla chips (a little more than half the bag) in a single layer on a large rimmed baking sheet. Drizzle half of the Nacho Cheese Sauce (about ¾ cup) over the chips, top with half of the beef, half of the beans, and half of the shredded cheese.
- Layer 2: Scatter the remaining chips over the top, drizzle with the remaining Nacho Cheese Sauce, spoon the remaining beans and beef evenly over the top and finish with the remaining shredded cheese.
- Bake for 15 minutes or until the cheese is melted.
- Remove from the oven and garnish with diced tomatoes, dollops of sour cream, green onions, cilantro, and pickled jalapenos.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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