Description
Make easy, crowd-pleasing loaded nachos using a single sheet pan for simple assembly and cleanup. This recipe focuses on proper layering for crispy chips and perfectly melted cheese.
Ingredients
Scale
- 1 large bag (13 oz) tortilla chips
- 1 lb cooked ground beef or shredded chicken
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 jalapeño, thinly sliced
- 1/2 cup sliced black olives
- 1/2 cup salsa, for topping
- 1/2 cup sour cream or Greek yogurt, for topping
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easier cleanup.
- Spread half of the tortilla chips in a single, even layer across the prepared sheet pan.
- Distribute half of the cooked meat, half of the black beans, and half of the corn evenly over the first layer of chips.
- Sprinkle half of the Monterey Jack and cheddar cheese mixture over the toppings.
- Add the remaining chips on top of the first layer, creating a second layer.
- Top the second layer with the remaining meat, beans, corn, jalapeño slices, and black olives.
- Sprinkle the remaining cheese mixture evenly over the entire top layer.
- Bake for 10 to 14 minutes, or until the cheese is fully melted and bubbly and the chips around the edges are lightly browned. Watch carefully to prevent burning the chips.
- Remove the pan from the oven. Immediately top with dollops of salsa and sour cream, and sprinkle with fresh cilantro.
- Serve directly from the sheet pan.
Notes
- For extra crispy chips, use a two-layer method as described, ensuring you do not overload the pan, which can cause sogginess.
- If you prefer a saucier topping, warm your salsa slightly before drizzling it over the finished nachos.
- Use pre-cooked, seasoned protein to keep the prep time short.
- Prep Time: 15 min
- Cook Time: 14 min
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8 of pan
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 5
- Protein: 22
- Cholesterol: 45