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A tray of nachos topped with melted cheese, beans, corn, diced tomatoes, onions, avocado, and a lime slice, with a bowl of salsa and sliced avocado nearby.
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Sheet Pan Mexican Shredded Beef Nachos

Two-layer sheet pan nachos built with slow cooker Mexican shredded beef, melted cheddar and jack, black beans, corn, and fresh cold toppings added after the bake. Every chip gets loaded.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer, Main Course
Cuisine: mexican-american
Servings: 6 servings (party-size portions)
Calories: 613kcal
Author: Kita Roberts

Ingredients

For the Nachos

  • 1 bag 12-14 oz restaurant-style corn tortilla chips
  • 2 cups Slow Cooker Mexican Shredded Beef warmed
  • 2 cups sharp cheddar cheese freshly grated from block
  • 2 cups Monterey Jack cheese freshly grated from block
  • 1 can 15 oz black beans, rinsed and drained
  • 1 cup corn kernels fresh or frozen/thawed, patted dry
  • 1 jalapeño thinly sliced (fresh or pickled)

Toppings

  • 1 cup pico de gallo well drained
  • 1 large avocado cubed (or guacamole)
  • 1/2 cup sour cream
  • Fresh cilantro chopped, for garnish
  • Lime wedges for serving

Instructions

Preheat

  • Heat oven to 400°F. Line an 18x13 rimmed baking sheet with foil.

Warm the Beef

  • Heat shredded beef in a skillet or microwave 2-3 minutes until warmed through. Transfer with a slotted spoon, leaving excess braising liquid behind.

Mix Cheeses

  • Toss grated cheddar and Monterey Jack together in a bowl.

Build Layer 1

  • Spread half the chips across the sheet pan. Scatter half the cheese over the chips, then half the beef, half the beans, half the corn.
    Rectangular tray filled with nachos topped with shredded Mexican beef, corn kernels, and black beans.

Build Layer 2

  • Repeat with remaining chips, cheese, beef, beans, and corn.
    A baking sheet filled with tortilla chips topped with shredded cheese and shredded beef, ready to be baked for nachos.

Bake

  • Bake 8-10 minutes until cheese is fully melted and bubbling and chip edges are just turning golden. Watch closely — 60 seconds separates toasted from scorched.

Add Cold Toppings

  • Remove from oven. Immediately scatter pico de gallo, avocado, and jalapeño slices across the pan.

Finish and Serve

  • Drizzle sour cream over top or serve on the side. Top with cilantro and lime wedges. Serve immediately from the pan.
    Nachos topped with melted cheese, shredded Mexican beef, black beans, avocado, diced tomatoes, red onions, corn, and a slice of lime.

Notes

  • Grate cheese from a block. Pre-shredded bags have a cellulose coating that blocks proper melting.
  • Use a slotted spoon for the beef to drain excess braising liquid. Beef that's too wet will steam chips instead of toast and bake with them.
  • Nachos don't store well assembled. Store leftover beef mixture separately and reheat in a skillet before rebuilding with fresh chips.

Nutrition

Serving: 1serving | Calories: 613kcal | Carbohydrates: 24g | Protein: 37g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 960mg | Potassium: 567mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1060IU | Vitamin C: 9mg | Calcium: 588mg | Iron: 2mg