Traeger Sheet Pan Nachos Recipe

These Traeger sheet pan nachos are what I make every year when the kids and I head up to the Big House for a game. One pan, 325°F, about 20 minutes, cooked in the back of the truck on a Traeger Tailgater. The hard part isn’t the cook. It’s the build. Pile the chips and half of them come out bare.

Disclosure: some links in this post are affiliate links, and I earn a small commission if you buy through them. Rock’s Salt-Free Taco is my own blend from Rocks BBQ.

Gear Used

• Traeger Tailgater (any pellet grill works)
• Half sheet pan (18 x 13)
• Messermeister Avanta 8″ Kendrick BBQ Knife
• RoseWood Block & Co RWB American Flag XL cutting board
• Traeger Signature Series pellets

Why This Works

At 325°F you aren’t cooking the nachos. You’re melting cheese and warming everything that’s already cooked. That’s why the beef goes on already browned. At that temperature, 20 minutes is enough to melt the cheese and pick up a little smoke without scorching the chips on the bottom.

The real trick is the build. Spread one layer of chips edge to edge and every chip is in reach of the toppings. Cheese goes on last because it’s the glue. It melts down and locks the beef and veggies onto the chips so they don’t fall off when you grab one.

I use my Salt-Free Taco on the beef so the salt comes from the rub on top, not from both. Any taco seasoning works.

Ingredients

Meat

• 1 lb ground beef
• 1 tbsp Rock’s Salt-Free Taco (or any taco seasoning; if yours has salt, skip the Traeger Rub on top)

Produce

• ½ green bell pepper, diced
• ½ sweet onion, diced
• 1 (4 oz) can diced green chilies, drained
• ½ cup corn, drained

Rubs & Seasonings

• 1 tbsp Traeger Rub (or any all-purpose BBQ rub)

Other

• 1 bag (about 13 oz) sturdy tortilla chips
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• Optional for serving: sour cream, salsa, guac, jalapeños

Best Wood Pellets for This Recipe

• Traeger Signature Series – balanced flavor that works with beef and cheese.
• Hickory – bolder smoke that complements the beef and spice.
• Applewood – adds a mild sweetness that pairs perfectly with nachos.

Step-by-Step Instructions

Step 1: Prep the Ingredients (15 minutes)

• Preheat your Traeger to 325°F.
• Brown the ground beef in a skillet until it reaches 160°F.
• Drain the grease, then season the beef with Rock’s Salt-Free Taco.
• Dice the green pepper and onion. Drain the green chilies and corn. Wet toppings make soggy chips.

Step 2: Build the Nachos (5 minutes)

• Foil on the sheet pan makes cleanup easier, but it’s optional.
• Spread the chips in one layer, edge to edge. A little overlap is fine. Don’t stack them.
• Top every chip. Beef first, then onion, green pepper, corn, and green chilies.
• Cheese goes on last, all the way to the edges. It’s the glue that holds the toppings on.
• Dust with Traeger Rub.

Step 3: Cook the Nachos (20 minutes)

• Place the sheet pan directly on the grill grates.
• Close the lid and cook at 325°F for about 20 minutes, until the cheese is melted and bubbling at the edges.
• Check at 15 minutes. Pellet grills vary.

Step 4: Rest and Serve (3 minutes)

• Pull the pan with gloves. It’s hot.
• Rest 2 to 3 minutes so the cheese sets and doesn’t slide off the chips.
• Add cold toppings like sour cream, salsa, guac, or jalapeños, and serve straight from the pan.

Quick Recap

• Brown the beef to 160°F and season it with Rock’s Salt-Free Taco.
• Spread one layer of chips, then beef, veggies, and cheese last.
• Cook at 325°F for about 20 minutes.
• Rest 2 to 3 minutes, top, and serve hot.

Common Mistakes

• Piling the chips. If half your nachos come out bare, this is why. One layer, edge to edge.
• Wet toppings. Undrained chilies, corn, or beef grease soak the chips before the cheese even melts. Drain everything.
• Running it too hot. At 400°F and up, the bottom chips scorch before the cheese on top melts. Stay at 325°F.
• Putting raw beef on the chips. It won’t get to 160°F in 20 minutes. Brown it first.

Variations

• Chicken: swap in 2 cups of leftover smoked or rotisserie chicken.
• Vegetarian: use black beans (drained and rinsed) in place of the beef, and add extra corn.
• Spicy: add pickled jalapeños before the cheese and use a pepper jack blend.
• No pellet grill: use indirect heat on a gas grill at 325°F, or the middle rack of the oven at 325°F for 12 to 15 minutes (no smoke flavor).
• Leftovers: reheat on a sheet pan at 350°F for 5 to 8 minutes, to 165°F. The chips re-crisp. The microwave makes them soggy.

Common Questions

Q: Can I use a different meat?
Absolutely—try ground turkey, chorizo, or shredded chicken for a twist.

Q: Do I need to cook the meat first?
Yes. Brown it to 160°F first. The nachos are only on for 20 minutes at 325°F, which isn’t enough to cook raw beef safely.

Q: Can I make these vegetarian?
For sure—skip the meat and load up on black beans, corn, and extra veggies.

Q: What’s the best cheese for smoking?
A mix of cheddar and Monterey Jack melts beautifully and adds great flavor.

Q: Can I make these ahead?
You can prep the meat and veggies ahead, but assemble and smoke right before serving for the best crunch.

Related Recipes

• Sixteen Seasons of Michigan Tailgates: the tailgate these are made for
• BBQ Shotgun Shells with Bison & Pork: another game day cook
• Traeger Smoked Stuffed Peppers: the same ground beef and pepper build, as a dinner

One pan, one layer, 325 for 20 minutes. Make it at the tailgate or in the backyard this weekend, then tell me what you put on yours.