One-Pan Nacho Explosion – Bold Flavors, Big Cheesy Energy!

Bring the party to your pan – melty, meaty, and made to share! 

One-Pan Nacho Explosion – Bold Flavors, Big Cheesy Energy!

Get ready to fire up your taste buds with One-Pan Nacho Explosion – Bold Flavors, Big Cheesy Energy! This crowd-pleasing dish layers crispy tortilla chips with juicy taco-seasoned ground beef, melty cheddar and Monterey Jack, and all your favorite toppings—like tangy pickled jalapeños, fresh grape tomatoes, creamy sour cream, and zesty lime wedges. It’s a flavor-packed, no-fuss recipe that’s perfect for game nights, family dinners, or anytime you need a fast and festive meal. Best of all? It’s all done on one pan, so cleanup is a breeze!

Whether you're serving it straight from the pan for a laid-back dinner or piling it high on plates for a weekend hangout, this nacho recipe is endlessly customizable. Swap in shredded chicken or black beans for a twist, or add some salsa or a drizzle of hot sauce to turn up the flavor. However you top it, this cheesy, crunchy masterpiece is guaranteed to disappear fast—so don’t be surprised if everyone’s asking for seconds (or thirds).

Enjoy!

What Ingredients do I need?

Produce

• Yellow onion
• Garlic
• Grape tomatoes
• Lime
• Avocado (optional, for topping)

Meat

• Ground beef

Dairy

• Sharp cheddar cheese
• Monterey Jack cheese
• Sour cream

Pantry

• Olive oil
• Taco seasoning
• Tortilla chips
• Pickled jalapeño slices

Substitutions and Variations

Substitutions

• Ground beef → Ground turkey, ground chicken, or plant-based crumbles

• Want to skip meat? → Use black beans, pinto beans, or lentils for a vegetarian version

• Cheddar & Monterey Jack → Pepper Jack for a spicier kick, or mozzarella for a milder melt

• Tortilla chips → Blue corn chips, sweet potato chips, or even pita chips for a twist

• Grape tomatoes → Diced roma tomatoes or salsa

• Avocado → Guacamole or a squeeze of avocado crema

• Pickled jalapeños → Fresh jalapeño slices, banana peppers, or hot sauce

Variations

• Taco Night Twist:  Use taco shells instead of chips—break them into big chunks and layer like nachos.  Add refried beans or a layer of queso for extra indulgence.

• Veggie-Packed Nachos:  Swap beef for black beans, corn, and sautéed bell peppers or mushrooms.  Top with shredded lettuce, diced red onion, and a drizzle of avocado lime crema.

• Spicy Southwest Nachos:  Add chipotle chili powder or chopped green chiles to the beef.  Top with hot salsa, sliced jalapeños, and a sprinkle of cotija cheese.

Kitchen Tips and Notes

• Use a sturdy chip – Thin chips tend to get soggy or break under all that cheesy goodness. Go for thick-cut tortilla chips or ones labeled “restaurant style.

• Don’t overbake – You just want to melt the cheese (about 8–10 minutes). Overbaking can dry out the chips or make the toppings bitter.

• Layer for maximum flavor – Create at least two layers of chips + meat + cheese to make sure every bite gets love.

• Shred your own cheese – Pre-shredded cheese often has anti-caking agents that prevent smooth melting. Shredding it fresh gives you a gooier, meltier result.

• Mix cheeses for balance – Cheddar gives sharp flavor, and Monterey Jack melts beautifully!

• Add fresh toppings after baking – Think tomatoes, avocado, jalapeños, sour cream, and lime. It keeps things vibrant and prevents sogginess.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

One-Pan Nacho Explosion 

Serves: 4

1 Tablespoon olive oil
1/2 cup yellow onion, small dice
2 cloves garlic, minced
1 pound ground beef
2 teaspoons taco seasoning
3 cups tortilla chips
1 cup sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 pint grape tomatoes, halved
1/2 lime, cut into wedges
1 8 oz container sour cream - for topping
1 jar pickled jalapeño slices - for topping

Preheat oven to 350°F.

In a large skillet, heat the olive oil over medium heat. Sauté the onions until tender, then add the garlic and ground beef. Cook for 5-8 minutes, then season with the taco seasoning. Cook until the outside is no longer pink.

Spread the chips on the baking sheet and spread the ground beef mixture evenly over the chips.
Sprinkle the cheese over the ground beef and bake for 10 minutes, until the cheese has melted.

Remove from the oven and top with cherry tomatoes, avocado, jalapeno, and lime wedges. Dollop with sour cream. Serve hot.