These one-pan Loaded Sheet Pan Nachos are quick to assemble and layered with zesty, bold flavor that’s perfect for an easy family dinner or crowd-pleasing snack for entertaining.
Nachos have become a family tradition in our home, everyone gathers around and piles on their favorite toppings, it’s crazy…and crazy delicious. These Loaded Sheet Pan Nachos are our go-to — a big crispy sheet pan of nachos is loaded with simple ingredients and big flavor, and best of all, everything comes together on just one pan, so prep and clean up are a breeze and almost effortless.
Crunchy tortilla chips are layered with seasoned meat, melty cheese and your favorite fresh toppings for the ultimate game day snack, weeknight dinner, or easy way to feed a crowd. These Sheet Pan Nachos are fun to customize, too, so everyone can add on whatever toppings they’d like. And thanks to the sheet pan method, every bite is loaded with each ingredient — these nachos hit every flavor and texture note, every time.
If you like these nachos, be sure to try some of our other sheet pan recipes. We love these Sheet Pan Fajitas for family dinners and these Sheet Pan Quesadillas are great to feed a crowd at once.
Why You’ll Love This Recipe
- One Sheet Pan Feeds a Crowd: This hearty nacho recipe comes together on just one pan and easily feeds a large hungry group. No need to dirty up extra dishes or plates.
- Every Bite Is Loaded With Toppings: Thanks the the simple layering method, this ensures every chip is loaded with all toppings, not just the top layer. No chip left behind!
- Fully Customizable: Nachos are great because they can be topped with whatever proteins, veggies, beans, toppings or condiments you have on hand. Make them a different way, each time — get creative!
- Comes Together Quickly: These are simple to assemble and whip up, making them perfect for game day, movie night, or a fast, casual dinner.
Ingredients
- Tortilla Chips: The sturdy base for the toppings. Use your favorite brand and variety.
- Cooked Chicken Or Taco Meat: Shredded rotisserie chicken or seasoned ground beef are both tasty options.
- Black Beans: Canned for convenience, then drained. For protein and texture.
- Red Onions: For a sharp, fresh bite.
- Corn: Fresh, canned or frozen and thawed work, to add sweetness and crunch.
- Monterey Jack Cheese: Mild and melty for that gooey cheese pull.
- Guacamole: Use your favorite store-bought or homemade version.
- Sour Cream: Cool and creamy.
- Salsa: Any variety — thick, chunky, mild or spicy works great.
How To Make Loaded Sheet Pan Nachos
1. Preheat oven to 425. Take a 9×13 sheet pan and place tortilla chips all over. Evenly spread out the black beans, corn, onion and chicken or beef. Top with cheese.
2. Place in oven and bake 10-12 minutes. Take out and top on the middle with sour cream, salsa and guacamole. Make this your own! Add your own twist and toppings to it!
Expert Tips
- Always Double-Layer the Toppings: Be sure to do two layers of chips, meat, and cheese so every chip gets topped — not just the top layer.
- Add Cold, Fresh Toppings Last: Top the nachos with tomatoes, salsa, and sour cream after they come out of the oven to keep the chips nice and crispy.
- Use a Rimmed Baking Sheet: This will preven the cheese and toppings from sliding off the edges of the pan.
- Shred Your Own Cheese: Use freshly grated cheese rather than the pre-shredded variety for the smoothest, meltiest results. The pre-shredded bag often contains a coating that keeps the cheese from melting and can be slightly grainy in texture.
Variations & Substitutions
- Try Different Protein Toppings: Use ground beef, shredded chicken, pulled pork, or make the nachos a vegetarian bean-only or fajita version with sautéed bell peppers and onions.
- Add Veggies: Topping with corn, black olives, or pickled jalapeños will give the nachos extra texture and flavor.
- Drizzle with Nacho Cheese Sauce: Your favorite store-bought cheese sauce or queso drizzled over top right before baking adds extra creaminess.
- Make a Breakfast Version: Top the nachos with with scrambled eggs, more cheese and salsa for a breakfast flavor profile.
Storage
Sheet pan nachos are best enjoyed fresh, since the tortilla chips can soften as they sit. If needed, you can store leftover nacho components separately in airtight containers in the fridge for up to 2-3 days. Assemble a fresh batch of nachos and reheat in the oven.
FAQs
Be sure to add any cold, fresh or wet toppings after the nachos are baked in the oven. Things like tomatoes, salsa, and sour cream should be added after the come out, to keep the chips crispy. Also, be sure to drain all toppings well, like corn, olives, and beans.
Definitely, this is a great way to save time. Prep the cooked and fresh toppings in advance, then store in the fridge until you’re ready to assemble the nachos and bake.
Anything goes! We like the classic, wide triangle chips for the most surface space for toppings. But scoops work well to catch the toppings, and any variety works — white corn, yellow corn, blue corn, multigrain, etc.
Sure – just omit any chicken, ground beef or meat. Simply top the nachos with beans and veggies.
More Mexican-Inspired Recipes
- Mexican Street Corn Dip
- Crockpot Fiesta Chicken
- Slow Cooker Chicken Enchilada Casserole
- Taco Tortellini
Loaded Sheet Pan Nachos
Ingredients
Method
- Preheat oven to 425. Take a 9×13 sheet pan and place tortilla chips all over. Evenly spread out the black beans, corn, onion and chicken or beef. Top with cheese.
- Place in oven and bake 10-12 minutes. Take out and top on the middle with sour cream, salsa and guacamole.make this your own! Add your own twist and toppings to it!
Notes
- These nachos are best enjoyed fresh, since the tortilla chips can soften as they sit. If needed, you can store leftover nacho components separately in airtight containers in the fridge for up to 2-3 days. Assemble a fresh batch of nachos and reheat in the oven.