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Layered Sheet Pan Nachos

Assemble these double-layer nachos, piled high with cheese, seasoned ground beef and loads of toppings, and watch them fly off the pan! So good.

Serves 8
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
582 calories per serving


> 1 tbsp olive oil
> 1 lb lean ground beef
> 1 (1 oz) pkg taco seasoning mix
> 1/4 cup water
> 10 oz restaurant-style tortilla chips, divided
> 1 cup frozen sweet corn, thawed
> 1 cup canned black beans, rinsed, drained, divided
> 16 oz (4 cups) Land O Lakes ® Mexican Blend Farmstyle Shreds, divided
> 1 (8 oz) pkg Land O Lakes ® Queso Dip, heated

Optional Toppings:

> Diced Roma tomato
> Pickled jalapeño slices
> Diced red onion
> Chopped fresh cilantro
> Salsa
> Guacamole
> Sour cream


Heat oven to 400°F. Line 15x10x1-inch baking pan with parchment paper; set aside.
Heat olive oil in 12-inch skillet over medium-high heat. Add ground beef, taco seasoning and water. Break meat up into smaller chunks. Cook, stirring occasionally, 6-8 minutes or until beef is cooked through; drain off fat. Remove from heat. Set aside.
Arrange half of tortilla chips onto prepared baking sheet in single layer, overlapping chips slightly. Top with half each of meat mixture, corn and black beans. Top with 2 cups cheese.
Repeat Step 3 to create second layer with remaining beef, corn, beans and cheese. Bake 4-5 mins or until cheese is melted.
Remove from oven. Top with desired toppings; drizzle with warm queso to serve.


Recipe Sponsored by Land O'Lakes

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