Sheet Pan Nachos
Whether you're planning a movie night, a casual get-together, or a lazy Sunday snack session, this dish has your back with minimal effort and max flavor.
Equipment
- Sheet Pan
- Nonstick Parchment Paper or Foil
- Large skillet
- Mixing spoon or spatula
- Cheese Grater (if shredding your own cheese)
- Knife and Cutting Board
- Measuring spoons
- Serving utensils
Ingredients
For the Nachos
- 12 oz about 1 large bag tortilla chips
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
For the Toppings
- 1 lb ground beef or shredded chicken
- 1 small onion finely chopped
- 1 small bell pepper diced
- 1 cup canned black beans drained and rinsed
- 1 cup corn kernels fresh, canned, or frozen
- 1-2 jalapeños sliced (optional, for heat)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For Garnish (after baking)
- 1/2 cup sour cream
- 1/4 cup fresh cilantro chopped
- 1 avocado diced or sliced
- Salsa or pico de gallo
- Lime wedges
Instructions
Prepare the Meat Filling
- Heat your skillet over medium-high heat and add a splash of oil.
- Add the chopped onion and bell pepper, sauté for about 3-4 minutes until softened.
- Add the ground beef (or shredded chicken), breaking it up with your spatula. Cook until browned and no longer pink, about 6-8 minutes.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper. Mix well to coat the meat evenly with the spices.
- Cook for another 2 minutes, letting the spices toast slightly to boost flavor.
- Remove from heat and set aside.
- Pro tip: Browning the meat well adds depth of flavor — don’t rush this step!
Assemble the Nachos on the Sheet Pan
- Preheat your oven to 375°F (190°C).
- Line your sheet pan with parchment paper or foil for easy cleanup.
- Spread the tortilla chips evenly over the pan, making sure to cover as much surface as possible without overcrowding.
- Evenly distribute the cooked meat and sautéed veggies on top of the chips.
- Sprinkle the black beans and corn across the pan.
- Top generously with shredded cheddar and Monterey Jack cheese, making sure to cover the meat and chips evenly.
- Add jalapeño slices if you want extra heat.
Bake the Nachos
- Place the sheet pan in the oven on the middle rack.
- Bake for 10-15 minutes, or until the cheese is fully melted and bubbly, with some golden spots.
- Keep an eye on the edges of the chips to avoid burning.
- Pro tip: For extra crispy chips, switch to broil mode for the last 1-2 minutes — just watch closely so nothing burns!
Add Fresh Garnishes and Serve
- Remove the nachos from the oven and let them cool for 2-3 minutes (hot cheese alert!).
- Top with dollops of sour cream, diced avocado, and fresh cilantro.
- Serve with salsa or pico de gallo on the side and lime wedges for squeezing over.
Enjoy!
- Grab a plate or dig in right from the pan with friends and family.
- Don’t forget to scoop up some of those tasty toppings with each chip bite!
Notes
Nutritional Value Per Serving:
- Calories: 450-550 kcal
- Protein: 25-30g
- Fat: 25-30g
- Carbohydrates: 35-40g
- Fiber: 5-7g