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Sheet Pan Nachos

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Sheet Pan Nachos are a quick, cheesy, and customizable appetizer or meal made with layers of tortilla chips, seasoned meat, melted cheese, and fresh toppings—all baked together on one pan for easy prep and cleanup.

Ingredients

  • 1 large bag tortilla chips
  • 1 lb ground beef, chicken, or turkey
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 1/2 cup black beans (optional)
  • 2 cups shredded cheddar or Mexican blend cheese
  • 1/4 cup jalapeño slices (optional)
  • 1 cup diced tomatoes
  • 1/4 cup sliced black olives
  • 2 green onions, chopped
  • 1/4 cup sour cream (for topping)
  • 1/2 cup salsa or pico de gallo
  • 2 tbsp fresh cilantro, chopped

Instructions

  1. Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil.
  2. In a skillet over medium heat, heat olive oil. Add onion and cook until softened.
  3. Add garlic and cook for 30 seconds, then add the ground meat. Cook until browned, breaking it apart as it cooks. Drain excess fat.
  4. Stir in taco seasoning and a splash of water. Simmer for 2–3 minutes until well combined.
  5. Spread tortilla chips evenly over the prepared sheet pan.
  6. Spoon the seasoned meat and beans evenly over the chips.
  7. Sprinkle generously with shredded cheese and add jalapeño slices if desired.
  8. Bake for 8–10 minutes, or until the cheese is melted and bubbly.
  9. Remove from the oven and top with diced tomatoes, olives, green onions, and cilantro.
  10. Serve immediately with sour cream, salsa, or guacamole on the side.

Notes

  • Use thick, sturdy tortilla chips so they don’t get soggy.
  • Pre-bake chips for 3 minutes before adding toppings to keep them crisp.
  • Make it vegetarian by using black beans and corn instead of meat.
  • Best served fresh—avoid microwaving leftovers as chips may soften.
  • For a spicier version, add hot sauce or extra jalapeños.

Nutrition

Find it online: https://thefamilycooking.com/sheet-pan-nachos/