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Sheet Pan Nachos

Sheet pan nachos built for party food: golden tortilla chips are fully topped and baked until the cheese is melted and bubbly. Finish with sour cream, salsa, jalapeños, black beans, cilantro, and avocado for a loaded, evenly distributed crunch.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 10 oz tortilla chips 1 large bag
Shredded cheddar cheese
  • 2 cup shredded cheddar cheese
Ground beef or chorizo
  • 1 lb ground beef or chorizo cooked
Black beans
  • 1 cup black beans drained
Jalapeños
  • 0.5 cup diced jalapeños
Red onion
  • 0.5 red onion finely diced
Sour cream
  • 1 cup sour cream
Salsa
  • 1 cup salsa
Fresh cilantro
  • 0.5 cup fresh cilantro chopped
Avocado
  • 1 avocado sliced
Lime wedges
  • 1 lime wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 400°F and line a large sheet pan with foil so the chips bake evenly without sticking.
  2. Arrange the tortilla chips on the prepared sheet pan in a single layer to keep them crisp under the melted cheese.
  3. Scatter the cooked ground beef or chorizo, black beans, and half of the shredded cheddar cheese over the chips.
  4. Top with the remaining shredded cheddar cheese, then scatter the diced jalapeños and diced red onion on top.
Bake and finish
  1. Bake at 400°F for 10-12 minutes until the cheese is melted and bubbly.
  2. Remove the sheet pan from the oven and immediately dollop with sour cream and salsa so they stay creamy and fresh.
  3. Garnish with fresh cilantro and avocado slices for bright flavor and color.
  4. Serve with lime wedges and additional salsa and sour cream on the side.

Notes

For the best crunch, use a single layer of chips and spread toppings evenly so every bite has melted cheese. Refrigerate leftovers in a sealed container for up to 2 days; reheat in the oven at 375°F for 5-8 minutes to re-warm, noting chips may soften. Freezing is not recommended for nachos because toppings and chips lose texture. If you want a lighter option, swap the sour cream for plain Greek yogurt while keeping the same topping method.