Easy Sheet Pan Nachos

Serves 6

These loaded nachos are perfect for a casual dinner or a party snack. Adding the salsa and other toppings after the nachos bake keeps the chips crisp.


  • 12 ounces gluten-free tortilla chips
  • 1 tablespoon olive oil
  • 1 pound ground beef or ground turkey
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons gluten-free taco seasoning
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 cup corn kernels, frozen
  • 1½ cups shredded Cheddar or Monterey Jack cheese (or a combination)
  • TOPPINGS (optional)
  • Pico de gallo or salsa
  • Sour cream
  • Guacamole
  • Sliced black olives
  • Pickled jalapeños
  • Chopped cilantro


Preheat oven to 425° F. Lightly spray a rimmed baking sheet with nonstick cooking spray or line with aluminum foil.

Place tortilla chips in a single layer onto prepared baking sheet. Set aside.

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 onion and cook until soft, about 2 minutes. Add garlic. Cook for 1 minute. Drain excess fat if needed. Stir in taco seasoning.

Top tortilla chips evenly with the cooked ground beef, pinto beans, corn and cheese.

Bake until the cheese melts and nachos are heated through, about 7-8 minutes.

Remove from the oven. Sprinkle desired toppings evenly over the warm nachos. Serve immediately.

Find more delicious gluten-free appetizers and snacks here!

Nutrition Analysis: 650 cal, 33 g fat, 75 mg chol, 710 mg sodium, 59 g carbs, 4 g fiber, 3 g sugar, 30 g protein

Recipe and photo by Elizabeth Barbone

Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.