Sheet Pan Nachos are the perfect snack for sharing or enjoying alone! Layers of crispy tortilla chips, gooey cheese, and tasty toppings make these nachos a crowd-pleaser.
Honestly, who can resist cheese melting all over chips? I love adding my favorite toppings like jalapeños and guacamole on top. It’s a fun, easy meal that feels like a party!
Key Ingredients & Substitutions
Tortilla Chips: Use a sturdy brand of tortilla chips, as they hold up better under toppings. If you’re looking for a healthier option, look for baked chips or even make your own by baking cut tortillas.
Cheese: Cheddar and Monterey Jack are classic choices. If you want something different, try pepper jack for a spicy kick or a dairy-free cheese for a vegan version. Mix all your favorites for a unique blend!
Ground Meat: While ground beef or chorizo adds great flavor, feel free to swap in shredded chicken, turkey, or keep it vegetarian with extra beans or roasted veggies. Lentils could also work well for a hearty option.
Beans: Black beans are great, but pinto beans or refried beans can also work. You can even skip the beans if you want a lighter snack. I love adding corn for sweetness if beans aren’t your thing!
Toppings: Use any fresh veggies you have on hand! Avocado or guacamole is a delicious addition. You can also use green onions instead of red if you prefer a milder flavor.
How Do I Get My Cheese Perfectly Melted?
Melting cheese perfectly can be the difference between good nachos and great nachos. Here’s how to achieve that perfect melt!
- Layer the cheese generously over the nachos before baking. The more, the better!
- Make sure to bake in a preheated oven. The heat will help the cheese melt evenly.
- Keep an eye on the nachos as they bake! Look for bubbling and just a light golden color for perfect melted cheese.
- If you want extra melted cheese, broil for 1-2 minutes at the end, but watch it closely to avoid burning.
Delicious Sheet Pan Nachos
Ingredients You’ll Need:
- 1 large bag tortilla chips (around 12-16 oz)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 lb ground beef or chorizo (optional for meat version)
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium tomato, diced
- 1/4 cup red onion, finely chopped
- 1-2 jalapeños, sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream or Mexican crema
- 1 lime, cut into wedges
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Olive oil for cooking (if using meat)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time and 10 minutes to bake in the oven, so you’ll have cheesy, crispy nachos ready in about 25 minutes total. Perfect for a quick snack or game day treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). While that’s heating up, lightly grease or line a large rimmed baking sheet with parchment paper. This will make cleanup much easier!
2. Cook the Meat (Optional):
If you’re adding meat, take a skillet and heat a splash of olive oil over medium heat. Add your ground beef or chorizo to the pan, and season it with chili powder, cumin, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the meat is browned. Once done, drain any excess fat and set it aside.
3. Build Your Nacho Base:
Spread the tortilla chips evenly across the baking sheet. Make sure they are laid out in a single layer for even toasting. Next, take the black beans and sprinkle them evenly over the chips. If you’re using the cooked meat, add that next, distributing it evenly to cover the chips.
4. Add the Cheesy Goodness:
Now it’s time for the best part! Generously sprinkle both the shredded cheddar and Monterey Jack cheese over the entire surface of the nachos. Don’t hold back; cheese is key!
5. Bake to Melt:
Pop the baking sheet into the preheated oven and let it bake for about 8-10 minutes. Keep an eye on them until the cheese is melted and bubbly—it’s hard to resist that delicious sight!
6. Top and Serve:
Once your nachos are out of the oven, it’s time for the fresh toppings. Add the diced tomato, chopped red onion, jalapeño slices, and fresh cilantro. Finally, drizzle some sour cream or Mexican crema over the top to add creaminess. Serve immediately with lime wedges on the side, perfect for squeezing over the nachos for an extra zesty flavor.
Enjoy your crispy, cheesy sheet pan nachos loaded with fresh toppings! They are sure to be a hit at any gathering!
Can I Use Tortilla Chips Other Than Store-Bought?
Absolutely! You can make your own tortilla chips by cutting corn tortillas into triangles and baking them in the oven until crispy. Just brush them lightly with olive oil and bake at 350°F (175°C) for about 10-15 minutes, flipping halfway through.
How Can I Make This Recipe Vegetarian?
To make these nachos vegetarian, simply omit the meat and add extra black beans or pinto beans. You can also include roasted vegetables like bell peppers or zucchini for added flavor and texture.
What Should I Do With Leftover Nachos?
While nachos are best enjoyed fresh, any leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, spread them out on a baking sheet and warm them in a 350°F (175°C) oven until heated through, adding more cheese if needed.
Can I Prepare Toppings in Advance?
Definitely! You can prepare your toppings like diced tomatoes, chopped onions, and jalapeños in advance and store them in the fridge. Just assemble your nachos when you’re ready to bake them for the freshest taste!
