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Sheet Pan Nachos

Sheet pan nachos with golden tortilla chips completely covered in melted cheddar and evenly scattered toppings. Baked at 400°F until bubbly, then finished with sour cream, salsa, cilantro, and fresh avocado slices.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 840
Ingredients Equipment Method Notes

Ingredients
  

Sheet Pan Nachos
  • 10 oz tortilla chips
  • 2 cup shredded cheddar cheese Use freshly shredded for best melt.
  • 1 lb ground beef or chorizo, cooked Cooked and drained if especially fatty.
  • 1 cup black beans, drained
  • 0.5 cup diced jalapeños Adjust for heat by using less jalapeño.
  • 0.5 unit red onion, finely diced
  • 1 cup sour cream Have ready for topping right after baking.
  • 1 cup salsa Serve extra on the side.
  • 0.5 cup fresh cilantro, chopped
  • 1 avocado, sliced Slice right before serving to reduce browning.
  • lime wedges for serving Use as a squeeze for brightness.

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 400°F and line a large sheet pan with foil.
  2. Arrange tortilla chips on the prepared sheet pan in a single layer.
Layer the toppings
  1. Scatter cooked ground beef, black beans, and half of the shredded cheddar cheese over the chips.
  2. Top with remaining cheddar cheese and scatter diced jalapeños and diced red onion on top.
Bake and finish
  1. Bake for 10-12 minutes at 400°F until cheese is melted and bubbly.
  2. Remove from the oven and immediately dollop with sour cream and salsa.
  3. Garnish with fresh cilantro and avocado slices.
  4. Serve with lime wedges and additional salsa and sour cream on the side.

Notes

For the crispiest chips, spread them in a true single layer with minimal overlap so steam can escape. Refrigerate leftovers in an airtight container up to 3 days; reheat on a sheet pan at 375°F until warmed through (chips won’t fully crisp again). Freezing isn’t recommended because chips soften after thawing. Dietary swap: use canned black beans plus a plant-based chorizo or seasoned mushrooms in place of ground beef for an easy vegetarian version.