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Sheet Pan Ground Beef Nacho Bake Best Easy Tailgate Recipe

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This Sheet Pan Ground Beef Nacho Bake is the perfect portable crowd-pleaser for tailgating, parties, or a lazy Sunday at home. It’s easy, cheesy, and features a clever layering technique to keep chips crunchy.

Ingredients

Scale
  • 1 lb ground beef (80/20)
  • 1 packet taco seasoning (or homemade blend)
  • 1 can (15 oz) refried beans
  • 1 bag (13-16 oz) restaurant-style tortilla chips
  • 2 cups shredded Mexican blend cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced white onion
  • 1 jalapeño, thinly sliced (optional)
  • 1/2 cup black olives, sliced
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup sour cream (for drizzling)
  • 1/2 cup salsa or pico de gallo
  • Optional toppings: guacamole, sliced radishes, pickled red onions, lime juice

Instructions

  1. Preheat your oven to 375°F (190°C). Line your sheet pan with aluminum foil for easy cleanup.
  2. Cook the ground beef: Place a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink (6-8 minutes). Leave about a tablespoon of fat in the pan.
  3. Season the beef: Reduce heat to low. Add taco seasoning packet and 1/4 cup water. Stir and simmer for 2-3 minutes until sauce thickens. Turn off heat and set aside.
  4. Warm the refried beans: In a microwave-safe bowl, heat refried beans for about 30 seconds until spreadable. Stir with a fork; add a tablespoon of water if too thick.
  5. Layer the chips: Spread tortilla chips in an even layer on the prepared sheet pan, not too high.
  6. Spread the refried beans: Using a small spatula, gently spread warmed refried beans over the chips in a thin layer.
  7. Add the ground beef: Spoon seasoned ground beef evenly over the beans, breaking up any large clumps.
  8. Top with cheese: Sprinkle Mexican blend cheese evenly over the beef, then sprinkle shredded cheddar on top.
  9. Add half the toppings: Sprinkle diced onion, half the jalapeño slices, and half the black olives over the cheese.
  10. Bake: Place sheet pan in preheated oven and bake for 12-15 minutes, until cheese is melted and bubbly and chip edges are lightly golden.
  11. Rest and finish: Remove from oven and let rest 2-3 minutes. Sprinkle diced tomatoes, remaining jalapeño slices, and black olives on top. Drizzle with sour cream and sprinkle fresh cilantro.
  12. Serve immediately: Place sheet pan in center of table with small plates and forks for everyone to dig in.

Notes

Don’t skip the refried beans—they create a moisture barrier to keep chips crunchy. Use room temperature ingredients for even melting. Don’t over-bake; pull out as soon as cheese is bubbly. Layer heavier toppings on bottom, fresh ones on top. Can prep beef and toppings night before.

Nutrition

Keywords: nachos, ground beef, sheet pan, tailgate, game day, easy, crowd-pleaser, cheesy

Find it online: https://tastytuck.com/sheet-pan-ground-beef-nacho-bake-best-easy-tailgate-recipe/