Loaded Sheet Pan Nachos
Quick answer
Spread a 10-ounce bag of tortilla chips on a sheet pan, top with a can of drained black beans and 2 cups of shredded cheese, and bake at 400°F (200°C) for 8 to 10 minutes. Add salsa, sour cream and jalapeños before serving.
Sheet pan nachos are the fastest crowd-pleaser there is: one pan, two layers so every chip gets cheese, and fresh toppings at the end.
Why you’ll love it
- One pan, 20 minutes.
- Two thin layers mean no bare chips.
- Easy to make vegetarian or add meat.
What we learned testing it
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Loaded Sheet Pan Nachos
Makes 1 sheet pan · 20 min total · Easy
Ingredients
Nachos
Toppings
Equipment
Large sheet pan · Parchment paper
Instructions
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Heat the oven
Heat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
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Layer
Spread half the chips on the pan, then half the beans, cumin and cheese. Repeat with the rest so every chip gets topping.
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Bake
Bake for 8 to 10 minutes, until the cheese has melted and the edges of the chips are golden.
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Top and serve
Spoon over the salsa and sour cream, scatter the jalapeños and green onions, and serve with lime wedges.
Notes
- Thick, restaurant-style chips hold up best under the toppings.
Nutrition per serving
Nutrition information is being calculated.
Substitutions
- Meat
- Add 1 cup of cooked seasoned ground beef or shredded chicken with the beans (the recipe is then not vegetarian).
Storage and make-ahead
Nachos are best eaten straight from the oven. Leftovers can be reheated at 375°F (190°C) for 5 minutes.
Frequently asked questions
How do I keep nachos from getting soggy?
Add wet toppings like salsa and sour cream after baking, not before.