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Sheet Pan with Baked Nachos. Topped with Cooked Ground Beef, Corn, Salsa, Drizzled Sour Cream, Beans, and Chopped Cilantro.

Healthy Sheet Pan Nachos

Healthy Sheet Pan Nachos with Ground Beef make a tasty--and easy--weeknight meal. 

Servings 4


For the Nachos

  • nonstick cooking spray
  • 8 ounces tortilla chips, baked suggested
  • 2 teaspoons olive oil
  • 8 ounces extra lean ground beef or lean ground turkey (or half ground beef and half ground turkey)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons regular chili powder
  • 1 (15-ounce) can low sodium pinto beans, drained and rinsed
  • 1 cup corn kernels frozen
  • 3/4 cup shredded extra sharp Cheddar

For the Toppings (optional)

  • Pico de Gallo or Salsa
  • Sour Cream
  • Guacamole
  • Sliced Black Olives
  • Pickled Jalapenos
  • Chopped Cilantro


  1. Preheat oven to 424 degrees F. Lightly spray a rimmed baking sheet with nonstick cooking spray or line with aluminum foil.
  2. Place tortilla chips in a single layer onto the prepared baking sheet. Set aside.
  3. Heat olive oil in a large nonstick skillet over medium high heat until shimmering. Add ground beef. Cook, breaking up beef with a wooden spoon as it cooks, until beef browns and no pink spots remain, about 3-5 minutes. Add onions, cook until soft, about two minutes. Add garlic. Cook for one minute. (Drain excess fat if needed.) Stir in chili powder.
  4. Top tortilla chips evenly with the cooked ground beef, pinto beans, corn, and cheese.
  5. Bake until the cheese melts and nachos are heated through, about 7-8 minutes.
  6. Remove from the oven. Sprinkle desired toppings evenly over the warm nachos. Serve immediately.