The Ultimate Sheet Pan Loaded Nachos

Preheat: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.

Cook the Meat: In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess grease. Add the taco seasoning and water (or tomato sauce). Simmer for 2-3 minutes until the meat is saucy but not watery.

Shred the Cheese: While the meat simmers, grate your Cheddar and Monterey Jack cheeses. Do not use pre-shredded bagged cheese—it won't melt properly!

Layer 1 (The Foundation): Spread half of the tortilla chips in an even layer across the baking sheet. Top with half of the beef mixture and half of the shredded cheese.

Layer 2 (The Architecture): Add the remaining chips on top, followed by the rest of the beef and the rest of the cheese. This "lasagna method" ensures the bottom chips aren't dry and sad.

Bake: Pop the tray into the oven for 5–10 minutes. Watch closely! You want the cheese bubbling and the edges of the chips turning slightly golden.

Top & Serve: Remove from the oven. Immediately top with the cold toppings: dollops of guacamole/avocado, sour cream, pico de gallo, jalapeños, green onions, radishes, and cilantro.

Enjoy: Serve the baking sheet directly on the table (on a trivet) and dig in while they are hot!