Why Make This Recipe
Sheet Pan Nachos are a fun and easy dish perfect for parties, movie nights, or even just a simple family dinner. They bring together your favorite snacks into one delicious platter. Everyone can customize their portion, adding more toppings based on their taste. Plus, the ingredients come together quickly and easily on one pan, making cleanup a breeze!
How to Make Sheet Pan Nachos
Ingredients:
- 8 oz tortilla chips
- 2 cups shredded cheddar cheese
- 1 can (15 oz) black beans, rinsed and drained
- 1/2 cup sliced jalapeños (fresh or pickled)
- 1/2 cup sour cream
- 1 cup guacamole
- 1 cup diced tomatoes
- 1/4 cup chopped green onions
Directions:
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Spread tortilla chips evenly across the baking sheet, overlapping slightly.
- Sprinkle half of the cheddar cheese over the chips, followed by black beans and jalapeños.
- Top with the remaining cheddar cheese.
- Bake for 10-15 minutes until the cheese is bubbly and golden.
- Remove from the oven and drizzle with sour cream, add guacamole dollops, and sprinkle diced tomatoes and green onions on top.
How to Serve Sheet Pan Nachos
Serve Sheet Pan Nachos hot straight from the oven. You can place the baking sheet in the center of the table for everyone to dive in. Provide extra bowls of sour cream and guacamole on the side for guests to add as they like. Great for sharing!
How to Store Sheet Pan Nachos
If you have leftovers, you can store them in an airtight container in the fridge. It’s best to eat them within a day for the best taste and texture. However, keep in mind that the chips may get soggy over time.
Tips to Make Sheet Pan Nachos
- Use a mix of cheeses like Monterey Jack or pepper jack for added flavor.
- Add cooked ground beef or chicken for a heartier meal.
- Adjust the amount of jalapeños based on how spicy you like it.
- Experiment with toppings like olives, corn, or avocados for more variety.
Variation
You can create a vegetarian version by omitting any meat and using extra veggies like corn or bell peppers. For a breakfast twist, add scrambled eggs and bacon on top!
FAQs
Can I make Sheet Pan Nachos ahead of time?
Yes, you can prepare the ingredients and assemble them on the baking sheet ahead of time. Just cover and refrigerate, then bake when you’re ready to serve.
Can I use different types of chips?
Absolutely! You can use any type of chips, such as corn chips, tortilla strips, or even potato chips.
What if I don’t have black beans?
You can substitute black beans with pinto beans, refried beans, or even skip beans entirely if you prefer.
Sheet Pan Nachos
A fun and easy dish perfect for parties, allowing everyone to customize their nachos with their favorite toppings.
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
- 8 oz tortilla chips
- 2 cups shredded cheddar cheese
- 1 can (15 oz) black beans, rinsed and drained
- 1/2 cup sliced jalapeños (fresh or pickled)
- 1/2 cup sour cream
- 1 cup guacamole
- 1 cup diced tomatoes
- 1/4 cup chopped green onions
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Spread tortilla chips evenly across the baking sheet, overlapping slightly.
- Sprinkle half of the cheddar cheese over the chips, followed by black beans and jalapeños.
- Top with the remaining cheddar cheese.
- Bake for 10-15 minutes until the cheese is bubbly and golden.
- Remove from the oven and drizzle with sour cream, add guacamole dollops, and sprinkle diced tomatoes and green onions on top.
Notes
Serve hot straight from the oven. Provide extra bowls of sour cream and guacamole on the side for guests.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg