Loaded Sheet Pan Nachos

Loaded Sheet Pan Nachos

Prep

15 min

Cook

10 min

Total

25 min

Servings

6

Difficulty

Easy

Ingredients

• 1 (12-oz) bag sturdy tortilla chips
• 3 cups shredded Mexican-blend cheese
• 1 (15-oz) can black beans, drained and rinsed
• 1 cup cooked taco meat or shredded chicken (optional)
• 1/2 cup pickled jalapeño slices
• 1 cup diced tomatoes
• 1/3 cup sliced green onions
• 1/4 cup chopped cilantro
• Sour cream, guacamole and salsa, for serving

Instructions

1. Heat the oven to 400°F and line a large sheet pan with parchment.
2. Spread half the chips in an even layer. Top with half the cheese, half the beans and half the meat, if using.
3. Add the remaining chips, then the rest of the beans, meat and cheese. Scatter the jalapeños on top.
4. Bake 8 to 10 minutes, until the cheese is melted and bubbly.
5. Top with tomatoes, green onions and cilantro.
6. Serve right away with sour cream, guacamole and salsa on the side.

Why this recipe works

Layering the chips and cheese twice means no bare chips at the bottom. Adding cold toppings after baking keeps them fresh and crisp against the hot, melted cheese.

Tips, substitutions & storage

• Swap: Use pinto beans or refried beans instead of black beans.
• Swap: Swap taco meat for shredded chicken or pulled pork.
• Layering twice keeps the bottom chips from being bare.
• Shred your own cheese — it melts smoother than pre-shredded.
• Add the cold toppings after baking so they stay fresh.

Nutrition (estimated, per serving)

Calories

560

Protein

22g

Carbs

52g

Fat

30g

Fiber

8g

Sugar

3g

Sodium

900mg

Nutrition information is an automatic estimate based on typical ingredients and will vary with the brands and amounts you use. It is not medical or dietary advice.