Sheet Pan Nachos

I simply can't think of a better football season snack than a giant heap of nachos. But really, my family requests these sheet pan nachos all year. Ladd is an especially big fan. That said, he and I have slightly different opinions when it comes to the cheesy chips.

Ladd is a simple man who believes nachos should have simple toppings. I, on the other hand, prefer my nachos topped with everything but the kitchen sink. The great thing about these nachos is that they can be made any way you like them. Top them with seasoned ground beef, pinto beans, and cheese for the Marlboro Man in your life, or sprinkle them with all the fixings. Quick-pickled shallots add such a tangy, zippy freshness to these nachos that I don't think I'll ever make a batch with 'em. Plus, you can use any leftover pickled shallots on smash burgers, pork tacos, or Italian sandwiches.

Can you make sheet pan nachos ahead of time?

You'll want to assemble the nachos just before you serve them so they're hot and melty, but many steps in this recipe can be done ahead of time. You can make the taco meat up to two days in advance. Store it in the refrigerator, then reheat it on the stove over low heat, adding a few tablespoons of water if needed, before assembling the nachos. And you can keep quick-pickled shallots in the fridge for up to two weeks. You can even shred the cheese a day or two in advance. Working ahead makes nacho assembly a breeze!

What kind of meat is best for nachos?

I love topping my nachos with juicy, savory ground beef. I usually choose 80/20 beef for maximum flavor. However, you can swap out the red meat for ground turkey, chicken, or pork if you prefer.

What kind of cheese do you use for nachos?

These nachos are topped with not one, not two, but three kinds of cheese. Cheddar and pepper jack are the melty glue that holds everything together, creating a nice cheesy blanket for the tortilla chips. Then, when the sheet pan is fresh out of the oven, I like to sprinkle the nachos with crumbled cotija. It’s fresh, mild, creamy—and it gives the nachos that little pop that makes the whole thing feel like a party.