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Easy Sheet Pan Football Nachos with Ground Beef

Sheet pan football nachos with ground beef - featured image
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These easy sheet-pan football nachos with ground beef are the ultimate game-day snack. Loaded with seasoned beef, black beans, and melty cheese on crispy tortilla chips, they come together in about 30 minutes and require just one pan for easy cleanup.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup water or beef broth
  • 1 large bag (13–16 ounces) restaurant-style tortilla chips (e.g., Tostitos Scoops)
  • 3 cups shredded Mexican blend cheese (or cheddar and Monterey Jack mix)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (4-ounce) can diced green chiles
  • 1/2 cup sour cream (for serving)
  • 1/2 cup pico de gallo or salsa (for serving)
  • 1 avocado, diced (for serving)
  • Fresh cilantro, chopped (for serving)
  • Pickled jalapeños (for serving)
  • Lime wedges (for serving)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil or parchment paper.
  2. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 2-3 minutes until softened.
  3. Add ground beef, breaking it apart with a wooden spoon. Cook for 5-7 minutes until no longer pink. Drain excess fat if needed.
  4. Reduce heat to medium. Add minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Stir for 30 seconds until fragrant.
  5. Pour in water or beef broth, scraping up browned bits. Simmer for 2-3 minutes until liquid mostly evaporates and beef is coated. Remove from heat.
  6. Spread tortilla chips in a single even layer on the prepared baking sheet.
  7. Sprinkle drained black beans and diced green chiles evenly over chips. Spoon seasoned beef over the top, distributing evenly.
  8. Sprinkle about 2 cups of shredded cheese evenly over everything.
  9. Bake for 8 minutes until cheese is mostly melted and bubbly.
  10. Remove from oven and sprinkle remaining 1 cup of cheese on top. Return to oven and bake for another 3-5 minutes until cheese is fully melted and starting to brown.
  11. Let rest for 2-3 minutes. Add fresh toppings: sour cream, pico de gallo or salsa, diced avocado, cilantro, pickled jalapeños, and a squeeze of lime.
  12. Serve immediately from the sheet pan.

Notes

For best results, use sturdy restaurant-style chips and shred your own cheese for better melting. Add cheese in two stages for maximum meltiness. Let nachos rest before serving to allow cheese to set. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: sheet pan nachos, football nachos, ground beef nachos, game day snack, easy nachos, party food

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