Baked Nachos
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Baked Nachos (AKA Sheet Pan Nachos) are a quick, kid-friendly dinner that will please the whole family. Top with a bunch of veggies, and you’ve got a pan meal! Use our pro tips below to make them EXTRA delicious!
Why You’ll Love Baked Nachos
Having a sheet pan filled with Nachos is a widely overlooked weeknight meal. It’s always a hit with my family for so many reasons!
- Nachos are a home run every time I make them for the family. Picky kids can customize them.
- They are quick! If you’re already pre-cooked your taco meat (use our Taco Meat recipe from our Taco Bar), they only take about 15 minutes from start to finish.
- They can be a well-rounded, healthy meal when you offer a variety of veggie toppings and use beans and/or grass-fed beef.
- They are a one-pan meal! Less clean-up is always a plus.
- They are naturally gluten-free if you use GF tortilla chips.
What Ingredients Do I Need for Baked Nachos?
One of the beauties of Baked Nachos is that the possibilities are endless.
The 3 primary ingredients we would suggest you start with are:
A Protein:
- Beef: We simply repurposed the taco recipe from our Tasty Taco Bar. Or try it with our Shredded Beef Nachos recipe.
- Shredded Pork: This could be a great way to use up meat from our Slow Cooker Carnitas!
- Shredded Chicken: Use our Shredded Chicken Nachos recipe, or make and shred our Cilantro Lime Chicken or Southwest Chicken recipes.
- Black Beans: If you don’t want meat, simply use black beans as one of your main ingredients.
Topping Ideas for Baked Nachos
This is where it gets really fun. Once you’ve baked your nachos, add any and every topping that sounds delicious to you! Here are some ideas:
- Black beans, drained
- Shredded lettuce
- Diced tomatoes
- Diced Avocado
- Sliced black olives
- Diced red onion
- Jalapeno pepper, thinly sliced
- Salsa
- Sour cream or whole plain Greek yogurt
- Chopped cilantro
- Diced green onion
Do not add the fresh toppings until AFTER baking. Just trust us on this one.
How to Serve Baked Nachos
Option 1: Free-For-All Style
Serve it right off the sheet pan and have everyone dig in. Kids love this! If you have no issues with sharing, this is a fun way to do it.
Option 2: Divide and Conquer
If you’re serving this meal to a group of people or just want to have a more civilized dinner and not eat caveman style, simply use a wide spatula and scoop portions onto small plates.
How to Make It a Make Ahead Freezer Meal
When you hear the word “Nachos”, you’re likely not associating it with a freezer meal. That’s fine. We’re here to expand your horizons and save your future self some valuable time.
Next time you make a nacho-worthy meat, simply double the recipe and freeze it after cooking, alongside a bag of cheese. BAM. You now have a freezer meal and your busy Wednesday night mom-brain will be singing your praises.
I also love this meal idea for new moms! It’s such a great one to double and freeze. So, either stash it in your freezer for a few weeks down the road or pass it on to someone who could use a great meal.
TO FREEZE: Cook the meat as directed from whatever recipe you choose. (Taco meat, Carnitas, Cilantro Lime Chicken, etc.) Then let the mixture cool completely. Place it in a freezer bag, seal, and freeze. In a separate bag, freeze about 2 cups of shredded cheese. Freeze together as a kit.
TO PREPARE: Let all ingredients thaw in the refrigerator. Cook and serve as directed in the recipe below.
FAQs
Stick to simple and kid-friendly toppings like shredded cheese, sour cream, and mild salsa. You can also set up a “nacho bar” with a variety of toppings so everyone can customize their plate to their liking.
To prevent soggy nachos, be sure to drain excess liquid from the meat or any wet toppings, like diced tomatoes. Also, this meal is best served immediately. The longer it sits out, the chips will absorb moisture.
Yes, but reheating nachos can be tricky. For the best results, reheat them in the oven at 350°F until the chips crisp up and the cheese melts again. Avoid microwaving, as this will make the chips soggy. Alternatively, deconstruct leftovers and use the toppings in other dishes, like a burrito bowl or taco salad.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Baked Nachos
Baked Nachos are a quick, kid-friendly meal that will please the whole family. Save yourself some time and cook and freeze the meat ahead of time to have on hand.
Ingredients
- Roughly 40–50 tortilla chips (a typical 8-ounce bag should be more than enough)
- 1 lb cooked, taco-seasoned ground beef (or use shredded Cilantro Lime Chicken, Southwest Chicken, Slow Cooker Carnitas, and/or black beans)
- 2 cups shredded cheddar cheese (or more or less to your taste)
Topping ideas:
- 1/2 – 1 cup black beans, drained
- Shredded lettuce
- Diced tomatoes
- Diced avocado
- Sliced black olives
- Diced red onion
- Jalapeno pepper, thinly sliced
- Salsa
- Sour cream or whole plain Greek yogurt
- Chopped cilantro
- Diced green onion
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Instructions
Make It Now:
- Preheat oven to 400°F. Cover a rimmed baking sheet with foil and spray with cooking spray.
- Spread tortilla chips in a single layer on the bottom of pan. Cover with taco meat (and/or black beans or shredded chicken). Top with the cheese.
- Bake for about 5-6 minutes, until the meat is warm and the cheese is melted to your liking.
- Remove from oven and add your favorite toppings.
Freeze For Later: Cook the meat as directed from whatever recipe you choose: Taco meat, Carnitas, Cilantro Lime Chicken, etc.) Then let the mixture cool completely. Place it in a freezer bag, seal and freeze. In a separate bag, freeze about 2 cups of shredded cheese. Freeze together as a kit. Be sure to have a bag of tortilla chips on hand in the pantry, too.
Prepare From Frozen: Let all ingredients thaw in the refrigerator. Following Steps 2-4.
Notes/Tips
- Prevent soggy nachos: be sure to drain excess liquid from the meat or any wet toppings, like diced tomatoes. Also, this meal is best served immediately. The longer it sits out, the chips will absorb moisture.
- Reheating nachos can be tricky. For the best results, reheat them in the oven at 350°F until the chips crisp up and the cheese melts again. Avoid microwaving, as this will make the chips soggy. Alternatively, deconstruct leftovers and use the toppings in other dishes, like a burrito bowl or taco salad.
I make this every week for my family of 8! I rotate the meat depending on what Mexican-spiced meat I used earlier in the week for burrito bowls. I make 10 or so pounds at once and split it in half and this is an easy meal!! Don’t skip the spray (it’s the only reason I own pam). And suggestion from my Latina friend: put the Greek yogurt in a zip lock and cut off a small corner. Then squirt it across the top after baking! Any leftovers are also shockingly good.
Great tips Rachel! Thanks for much for sharing.
So easy to throw together and so delicious! The kids are always excited for nacho night!
Wonderful, Tracie. Thanks for leaving a review. 🙂