Description

A quick, easy, and customizable dish that’s perfect for parties, game nights, or lazy evenings. These nachos are baked on a sheet pan for even cooking and easy cleanup. Loaded with crispy chips, gooey cheese, and flavorful toppings, they’re a crowd-pleaser every time.

Ingredients

Scale

1 large bag of sturdy tortilla chips (restaurant-style)
1 lb ground beef or shredded chicken
1 packet taco seasoning (or homemade seasoning)
1 can black beans or pinto beans, drained
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack or mozzarella cheese
1 small red onion, diced
2 tomatoes, diced
1 jalapeño, sliced
Fresh cilantro, chopped
Sour cream (for garnish)
Guacamole or avocado slices (for garnish)
Salsa (for serving)
Olive oil or cooking spray (optional for pan)
Salt and pepper to taste

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Instructions

Preheat oven to 400°F (200°C).
Cook ground beef in a skillet until browned. Add taco seasoning and a bit of water; simmer until thick. For chicken, toss with taco seasoning or salsa.
Spread a layer of tortilla chips on a parchment-lined sheet pan.
Add half of the cooked protein and beans evenly over the chips.
Sprinkle with a mix of cheeses.
Repeat with a second layer of chips, toppings, and cheese if desired.
Bake in the oven for 10–15 minutes, or until cheese is melted and bubbly.
Remove from oven and top with diced tomatoes, onions, jalapeños, and fresh cilantro.
Add sour cream, guacamole, and salsa just before serving.
Serve hot, straight from the pan!

Notes

For extra crispiness, use fewer wet toppings or add them after baking.

Great for using leftover meat or roasted veggies.

Swap proteins or cheeses to suit your preferences.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer / Main Dish
Method: Baking
Cuisine: American / Tex-Mex