Sheet Pan Nachos

You know those days when the fridge feels like a barren wasteland, the kids are “starving,” and your brain is too fried to even think about a proper meal plan?

This recipe was born out of one of those days. I pulled out a half-used bag of tortilla chips, some leftover taco meat, and started tossing things onto a sheet pan like a woman on a mission.

Fifteen minutes later, we had dinner on the table—and you would’ve thought I’d served up a five-course feast with how excited everyone was.

Now it’s become a go-to in our home. It’s fast, budget-friendly, endlessly customizable, and—let’s be real—who doesn’t love a big tray of cheesy nachos that you can eat with your hands?

So if you’re looking for a no-fuss meal that feeds your people and keeps your budget intact, pull out a baking sheet and let’s get to it.

Ingredients:

• 1 bag (10–12 oz) tortilla chips (sturdier is better)
• 1–2 cups cooked seasoned ground beef, chicken, or beans (leftovers work great)
• 1½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
• ½ cup black beans, drained and rinsed
• ½ cup corn (fresh, canned, or frozen)
• 1 small red onion, diced
• 1 small tomato, diced
• 1 jalapeño, sliced (optional)
• Salt and pepper to taste

Topping Ideas (add after baking)

• Sour cream or plain Greek yogurt
• Salsa or pico de gallo
• Guacamole or sliced avocado
• Fresh cilantro
• Lime wedges
• Pickled onions or olives

Instructions:

1. Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or foil for easier cleanup.
2. Spread the tortilla chips evenly across the sheet pan. You want a nice, solid base—think single-ish layer with a little overlap.
3. Sprinkle on the protein, beans, corn, diced onion, and any other “bake-safe” toppings you like (hold the fresh stuff ‘til after).
4. Add the cheese—go generous here.
5. Bake for 8–10 minutes, or until the cheese is melted and bubbly. Keep a close eye on it—burned nachos are a sad thing.
6. Remove from the oven and finish with your favorite fresh toppings. Let everyone build their own plate (or eat straight from the pan—we don’t judge).

Ideas to Customize

• Stretch your protein: Combine ground beef with black beans or lentils to make your meat go further.
• Double layer it: For extra-loaded nachos, do a layer of chips, toppings, then repeat before baking.
• Fridge clean-out friendly: Don’t overthink it. If it sounds good on nachos, toss it on.
• Make it a meal: Serve with a big green salad or rice on the side to round it out.

Sheet pan nachos check every single box. They’re as low-fuss as it gets, but they still feel like a fun, “treat yourself” meal!

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