Description
There’s nothing better than a giant pan of gooey, crispy, fully-loaded nachos this easy sheet pan version brings all the fun and flavor with minimal mess and max deliciousness.
Ingredients
Scale
- 1 bag tortilla chips
- 2 cups shredded cheese (cheddar, Monterey Jack, or blend)
- 1 cup cooked seasoned ground beef or shredded chicken
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup diced tomatoes
- 1 jalapeño, sliced (optional)
- ½ cup sliced olives (optional)
- ½ cup chopped green onions
- ½ cup guacamole
- ½ cup sour cream
- Fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Preheat oven to 350°F (175°C).
- Line a large baking sheet with parchment for easy cleanup.
- Spread tortilla chips in an even layer.
- Sprinkle cooked meat evenly over the chips.
- Scatter the black beans for extra heartiness.
- Pile on shredded cheese, making sure no chip feels left out.
- Add tomatoes, jalapeños, and olives on top.
- Bake 15–20 minutes until the cheese melts and bubbles.
- Sprinkle fresh cilantro and green onions right after baking.
- Serve warm with dollops of guacamole, sour cream, and lime wedges.
Notes
Build layers instead of piling toppings all on top every bite should feel loaded! Store leftovers up to 2 days and reheat in the oven to bring back the crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Sheet Pan
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 2g
- Sodium: 560mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 45mg