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Best Sheet-Pan Football Sunday Nachos for a Crowd

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These sheet-pan nachos are piled high with seasoned ground beef, refried beans, and a blend of melted cheeses, then topped with fresh ingredients for the ultimate game day snack. Quick to assemble and endlessly adaptable, they’re perfect for feeding a hungry crowd.

Ingredients

Scale
  • 1 large (14-16 oz) bag tortilla chips
  • 1 lb (450g) ground beef (80/20 blend)
  • 2 tablespoons taco seasoning
  • 1 can (16 oz) refried beans
  • 2 cups (about 8 oz) shredded Mexican blend cheese
  • 1 cup (about 4 oz) shredded sharp cheddar cheese
  • ½ cup crumbled queso fresco or cotija (optional)
  • 2 medium Roma tomatoes, diced
  • 2–3 jalapeños, sliced into thin rounds
  • ½ cup sliced black olives (optional)
  • 3–4 green onions, sliced
  • ¼ cup chopped fresh cilantro
  • ½ cup sour cream
  • 1 cup guacamole or sliced avocado
  • ½ cup salsa or pico de gallo
  • Hot sauce, to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the upper third of the oven. Line your sheet pan with aluminum foil for easy cleanup.
  2. Brown the ground beef in a skillet over medium-high heat, breaking it apart, until no longer pink (about 5-6 minutes). Drain excess fat, leaving about a tablespoon. Add taco seasoning and ¼ cup water. Stir and simmer for 2 minutes until thickened. Set aside.
  3. Warm the refried beans in a small saucepan over low heat or in a microwave-safe bowl for 45 seconds until spreadable. Stir in a tablespoon of water or salsa if too thick.
  4. Spread about half the tortilla chips onto the prepared sheet pan, piling them slightly higher in the center. Drop spoonfuls of warm refried beans over the chips, then scatter about half the seasoned beef on top.
  5. Pile the remaining chips on top, again mounding them in the center. Add the rest of the refried beans and beef. Sprinkle both cheeses evenly over everything.
  6. Bake for 8-10 minutes, or until the cheese is fully melted and bubbly around the edges. For browned spots, switch to broil for the last 1-2 minutes, watching carefully.
  7. Remove from the oven. Immediately sprinkle diced tomatoes, sliced jalapeños, black olives, green onions, and fresh cilantro over the hot nachos.
  8. Serve immediately. Drizzle with sour cream, dollop guacamole on top, and serve with salsa and hot sauce on the side.

Notes

For best results, shred your own cheese for smoother melting. The refried beans act as a barrier to prevent soggy chips. Prep all toppings before baking so you can add them immediately after the nachos come out of the oven. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven at 350°F for 5-7 minutes.

Nutrition

Keywords: nachos, sheet pan nachos, football sunday, game day, crowd-pleaser, ground beef, refried beans, cheese, easy appetizer

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