Sheet Pan Chili Nachos
I make these nachos every summer when we’re camping, so I’m officially classifying sheet pan chili nachos as a year-round dish, not just a winter or cold weather thing.
These easy weeknight nachos with homemade chili, cheese and your favorite toppings may just become a new favorite in your household.
The whole family will love them!

How to make sheet pan chili nachos
Featured Ingredients
For the chili:
- Onion and garlic: The start of any great chili recipe!
- Ground beef: Grab a pound of your favorite ground beef for this recipe.
- Chipotle chilis in adobo sauce: They spicy and absolutely packed with smoky flavor!
- Chili powder and smoked paprika: Flavor, flavor, flavor.
- Beans: I use dark red kidney in my chili.
- Diced tomatoes: The canned kind are perfect.
- Beef stock: Do not use water – beef stock will add so much flavor.
For the nachos:
- Tortilla chips: As the base of the sheet pan nachos.
- Cheese: And lots of it! To melt on top of the chili.
- Toppings: Plain Greek yogurt or sour cream, chopped green onion, chopped cilantro, diced avocado and/or salsa
Step-by-Step Instructions
To make the chili:
- Heat oil in a Dutch oven to medium.
- Add onion and saute 2-3 minutes or until slightly soft.
- Add ground beef and cook 5-6 minutes or until browned, breaking beef into small pieces with a wooden spoon as it cooks.
- Stir in the garlic, chipotle chili, chili powder, smoked paprika, salt and black pepper.
- Add the black beans, kidney beans, diced tomatoes and stock and bring to a simmer, stirring occasionally, for 10-15 minutes or until thickened.
- Taste and adjust seasoning, if necessary.
- Optional: Place a cup of chili in a food processor or blender and pulse until blended.
- Transfer back to the chili and stir to combine.
To make the nachos:
- Preheat the oven to 400 degrees.
- Arrange the chips in a layer on a large baking sheet.
- Spoon the chili over the chips and top with shredded cheese.
- Bake 10-12 minutes or until cheese is melted and bubbly.
- Serve nachos with desired toppings. Serve immediately.
Recipe Substitutions and Alterations
- For the ground beef: Use ground turkey, chicken or pork or a mixture of ground meats.
- For the chipotle chilis in adobo: If you don’t have them, skip it or add a dash of chipotle chili powder or crushed red pepper flakes for heat.
- For the smoked paprika: If you don’t have any, you can skip it.
- For the diced tomatoes: I use fire-roasted, but you can use regular (petite diced or regular).
- For the toppings: Use any toppings you’d enjoy on tacos!
- Set up a topping bar for your family to choose their own.
Nutrition Considerations
- To make this gluten free: This recipe is gluten free. Be sure all packaged ingredients are gluten free.
- To make this dairy free: Use a dairy free shredded cheese substitute or leave it off.
- Skip the Greek yogurt or sour cream topping.
- To make this vegetarian: Use another can or two of beans instead of ground meat.
- To make this vegan: Use a plant-based shredded cheese substitute or leave it off.
- Skip the Greek yogurt or sour cream topping.
- Use another can or two of beans instead of ground meat.
- Use vegetable stock instead of beef.
- To make this nut free: This recipe does not contain nuts.
- Be sure all packaged ingredients are nut free.
- To make this egg free: This recipe does not contain eggs.
Other ground beef recipes you’ll love:
- Cheesy Taco Pasta
- Zucchini Roll-Ups
- Beef Tacos with Refried Beans
- Taco Lettuce Cups
- Tater Tot Casserole
- Cocktail Meatballs with Cranberry BBQ Sauce
Sheet Pan Chili Nachos
Easy weeknight nachos with homemade chili, cheese and your favorite toppings.
- Prep Time: 15 min
- Cook Time: 25-30 min
- Total Time: 40-45 min
- Yield: Serves 10 1x
- Category: Dinner
- Method: Stove-Top, Baking
- Cuisine: American
Ingredients
Scale
Chili:
- 1 tablespoon oil
- ½ medium yellow onion, diced
- 1 ½ pounds lean ground beef
- 3–4 cloves garlic, minced
- 1 chopped chipotle chili in adobo sauce
- 4 tablespoons chili powder
- ½ tablespoon smoked paprika
- 1 ½–2 teaspoons coarse salt
- ½ teaspoon ground black pepper
- 15-ounce can black beans, rinsed and drained
- 15-ounce can dark red kidney beans, rinsed and drained
- 15-ounce can fire-roasted diced tomatoes, drained
- ½ cup unsalted beef stock
Nachos:
- 12-ounce bag corn tortilla chips
- 2 cups shredded Mexican cheeses
- Toppings: plain Greek yogurt or sour cream, chopped green onion, chopped cilantro, diced avocado and/or salsa
Instructions
- Heat oil in a Dutch oven to medium. Add onion and saute 2-3 minutes or until slightly soft. Add ground beef and cook 5-6 minutes or until browned, breaking beef into small pieces with a wooden spoon as it cooks. Stir in the garlic, chipotle chili, chili powder, smoked paprika, salt and black pepper.
- Add the black beans, kidney beans, diced tomatoes and stock and bring to a simmer, stirring occasionally, for 10-15 minutes or until thickened. Taste and adjust seasoning, if necessary. Optional: Place a cup of chili in a food processor or blender and pulse until blended. Transfer back to the chili and stir to combine.
- Preheat the oven to 400 degrees.
- Arrange the chips in a layer on a large baking sheet. Spoon the chili over the chips and top with shredded cheese. Bake 10-12 minutes or until cheese is melted and bubbly.
- Serve nachos with desired toppings. Serve immediately.
Nutrition
- Serving Size: Serves 10
- Calories: 492
- Sugar: 5g
- Sodium: 738mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 14g
- Protein: 22g
- Cholesterol: 30mg