Go Back

Sheet Pan Nachos

Sheet Pan Nachos with a single-layer chip base, baked until the cheese turns fully melted and bubbly, then topped for even distribution. This easy party food uses ground beef or chorizo, black beans, and jalapeños with fresh cilantro, avocado, and lime.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

tortilla chips
  • 1 large bag (10 oz) tortilla chips Use standard tortilla chips so they crisp evenly in one layer.
cheese
  • 2 cup shredded cheddar cheese Shred fresh if possible for best melt.
filling
  • 1 lb ground beef or chorizo, cooked Use cooked meat to keep bake time focused on melting cheese.
beans
  • 1 cup black beans, drained Drain well so chips don’t go soggy.
jalapeños
  • 0.5 cup diced jalapeños Adjust to taste for heat level.
onion
  • 0.5 cup red onion, finely diced Keep pieces small for even topping coverage.
sour cream
  • 1 cup sour cream Dollop right after baking so it stays creamy.
salsa
  • 1 cup salsa Serve warm or at room temperature.
cilantro
  • 0.5 cup fresh cilantro, chopped Use fresh for a bright finish.
avocado
  • 1 avocado, sliced Slice just before serving for best texture.
lime wedges
  • 1 lime wedges for serving Offer on the side so guests can add to taste.

Equipment

  • 1 sheet pan

Method
 

Prep and heat oven
  1. Preheat the oven to 400°F and line a large sheet pan with foil for easy cleanup.
Build the chip layer
  1. Arrange the tortilla chips on the prepared sheet pan in a single layer so they bake evenly without steaming.
Add beef, beans, and cheese
  1. Scatter the cooked ground beef or chorizo, black beans, and half of the shredded cheddar cheese over the chips to distribute topping coverage.
Finish with remaining cheese and vegetables
  1. Top with the remaining shredded cheddar cheese, then scatter the diced jalapeños and finely diced red onion on top for a colorful layer.
Bake
  1. Bake for 10-12 minutes at 400°F until the cheese is melted and bubbly, with melted edges coating the chips.
Add cold toppings right away
  1. Remove from the oven and immediately dollop with sour cream and spoon on salsa so the chips stay crisp beneath creamy toppings.
Garnish and serve
  1. Garnish with chopped fresh cilantro and sliced avocado for fresh, green contrast over the hot cheese.
Serve with lime
  1. Serve with lime wedges, plus additional salsa and sour cream on the side for guests to customize heat and tang.

Notes

Pro tip: keep the chips in a true single layer and use drained black beans so the nachos stay crunchy under the melted cheese. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven until warmed through (not microwave-heavy). Freezing is not recommended because chips soften. For a dietary swap, use chorizo-style plant-based crumbles or lean turkey/chicken sausage in place of beef/chorizo for a lighter option.