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Looking for a fun dinner or crowd-pleasing snack that comes together in 30 minutes? These Sheet Pan Potato Nachos with Ground Beef are here to shake up your nacho game. Made with thinly sliced potatoes, melty cheese, seasoned ground beef, and fresh toppings, this recipe is a favorite in our house for game day, Friday nights, or anytime we’re craving something hearty and satisfying. If you love easy and flavorful potato recipes, this one deserves a spot on your menu.
As a nutritionist and lifelong nacho fan, I like to think of this as the grown-up version of the nachos I loved as a kid. Instead of processed cheese and chips, we’re using real food ingredients that taste even better. You can customize them with your favorite toppings and make them work for almost any dietary need. If you love dishes like this, you’ll also enjoy exploring my collection of tasty beef recipes.
How to Make Them
Start by thinly slicing your potatoes using a mandoline. I use Yukon Golds, but sweet potatoes also work great here. Toss them with avocado oil and a little salt, then bake them on two sheet pans. They’ll shrink while baking, so you’ll combine them onto one pan once they’re cooked.
While the potatoes roast, brown your ground beef and season it with cumin, paprika, cayenne, and salt. Once the potatoes are crispy, layer on the beef and cheese. Pop it back in the oven for just a few minutes to melt the cheese. Then top with chopped green onion, fresh tomatoes, cilantro, and your favorite nacho garnishes like guacamole or salsa. Try these with my Best Salsa Ever for extra flavor.
Ingredient Swaps and Tips
- Potatoes: Sweet potatoes are an easy substitute and taste amazing with these toppings. The cook time stays the same.
- Protein: Use ground turkey, chicken, or chorizo instead of beef. Or skip the meat and use black beans for a vegetarian version.
- Dairy-Free: Try my creamy Blender Vegan Queso for a plant-based cheese option. It’s perfect for drizzling over the top.
- Time-Saving Tip: Store-bought taco seasoning is a great shortcut if you’re short on time. Just choose a clean ingredient blend.
Tips for Success
Make sure to bake enough potatoes to fill two pans, then layer them all on one for serving. This gives you that perfect mix of crispy edges and cheesy layers. Don’t skip the toppings: fresh salsa, chopped veggies, and guac take it to the next level.
Distribute the cheese evenly across each layer so every bite is loaded with flavor.
Sheet Pan Potato Nachos with Ground Beef
Ingredients
- 3 large White potatoes*
- 1 tbsp Avocado oil or olive oil
- Sea salt and pepper
- 1 lb Ground beef
- 1/2 tsp kosher salt
- 2 tsp paprika
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 3/4 cup shredded cheddar cheese**
- 1/2 cup chopped fresh cherry tomatoes
- 1/3 cup diced green onion
- 3 tbsp chopped fresh cilantro
- Guacamole and salsa for garnish
Instructions
- Preheat the oven to 400 degrees F. Add cooking spray to your sheet pan, or line with parchment paper.
- Prepare your potatoes by thinly slicing using a mandoline or knife. If using a mandoline, your potatoes will be thinner and cook faster! If using a knife, they will be a bit thicker and may take longer.
- Spread across 2 baking sheets and brush with a bit of oil, then sprinkle with a pinch of salt and pepper. Transfer to the oven. Bake for 15-20 minutes. This will depend on the thickness of the potatoes! Mine are done by 15 minutes, but it will take longer with thicker cut potatoes. Remove from oven.
- Meanwhile, make the ground beef on the stovetop. Use about 1-2 tsp oil to cook, and continue to brown until no longer pink. In a small bowl, combine the paprika, cumin, cayenne pepper, and salt. Mix into the cooked ground beef and set aside.
- Combine the potatoes onto one sheet pan, maybe even layering some of the potatoes. Sprinkle with cheese and add the ground beef. Return to the oven for another 5 minutes, or until the cheese is melted. Remove from oven.
- Garnish with tomatoes, onion, cilantro, and guacamole or salsa if using. Serve hot, immediately!
