Elevate your next gathering with these loaded Sheet Pan Nachos, a crowd-pleasing dish that is as easy to make as it is to devour. The star of the show is our amazing Vegetarian and Black Bean chili, which adds a hearty, flavorful punch to every cheesy bite.
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🧀 The Ingredients
This recipe brings together a vibrant mix of hand-prepared staples and zesty garnishes to create a perfect harmony of crispy textures and rich, bold flavors. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Tortilla Chips: For the ultimate crunch and flavor, we recommend frying fresh corn tortillas, but high-quality, thick-cut store-bought chips can be used for a quicker option.
- Vegetarian Chili: Our homemade black bean chili provides a hearty, protein-packed base; however, if you prefer a meatier version, our Texas Beef Chili is a fantastic and flavorful substitution.
- Cheese: Sharp cheddar offers a classic, bold taste, but you can swap it for Monterey Jack or a Mexican blend for a smoother, creamier melt.
- Jalapeños: Use fresh slices for a crisp, clean heat, or opt for pickled jalapeños if you prefer a tangy, vinegary kick.
- Toppings: While we love the combination of sour cream, homemade guacamole, and cilantro, you can easily customize your nachos with diced tomatoes, red onions, or a squeeze of fresh lime juice.
🔥 Tips and Tricks for Perfect Nachos
- Layer for Success: To ensure every chip is perfectly loaded, build your nachos in two layers—start with a layer of chips, chili, and cheese, then repeat the process before popping them in the oven.
- Prevent Sogginess: If your chili is particularly saucy, simmer it for a few extra minutes to thicken it up before topping the chips; this keeps the base crisp and crunchy.
- Freshly Grated Cheese: For the ultimate melt, grate your cheddar cheese fresh from the block rather than using pre-shredded bags, which often contain anti-caking agents that hinder a smooth melt.
- Cold Toppings Last: Always wait until the nachos are out of the oven to add the sour cream, guacamole, and cilantro to ensure a delicious contrast between the hot, melty base and the fresh, cool toppings.
- Easy Cleanup: Line your sheet pan with parchment paper or aluminum foil before assembling to make serving easy and cleanup a breeze.
- Control the Heat: If you’re using fresh jalapeños, remove the seeds and white ribs before slicing to enjoy the pepper’s flavor with a milder heat level.
👩🏼🍳 How To Make Sheet Pan Nachos
- Step 1: Do Ahead: Make the Vegetarian and Black Bean Chili.
- Step 2: Cut the corn tortillas into triangles and fry them in vegetable oil at 350°F until golden and crisp. Sprinkle them with salt soon after they come out of the oil. They can be fried 24 hours in advance.
- Step 3: Arrange the tortilla chips across the bottom of a large sheet pan.
- Step 4: Ladle a few cups of the chili over the chips.
- Step 5: Add a layer of the shredded cheese and repeat with another layer of chips, chili, and cheese.
- Step 6: Bake in the oven at 375°F until the cheese is melted and bubbly, usually about 10 to 15 minutes. Remove from the oven and dollops of sour cream and guacamole. Garnish with sliced jalapeños (if using) and chopped cilantro.
Expert Tip
A sheet pan (15-inch) is larger than most baking sheets and therefore holds more nachos and will feed 4 to 8 people. You can easily cut the recipe in half to serve 2 to 4 folks. Layering is still recommended even if you halve the recipe.
🍽️ How to Serve
- Serve Immediately: For the best experience, serve the nachos straight from the oven while the cheese is bubbly, and the chips are at their maximum crispness.
- Sheet Pan Presentation: Place the sheet pan directly in the center of the table (on a heat-safe trivet) for a rustic, communal style that allows everyone to dig in.
- Side Dipping Stations: Provide extra small bowls of sour cream, guacamole, and roasted tomato salsa on the side so guests can customize their dipping experience or add extra creaminess to individual bites.
- Individual Plates: Use a wide spatula to carefully lift sections of the nachos onto individual plates if you prefer a more formal serving style.
- Perfect Pairings: Complement the rich flavors with a refreshing beverage like a cold Mexican lager, a zesty lime margarita, or a crisp sparkling water with a squeeze of citrus.
- Add a Fresh Side: Balance the hearty nachos with a simple side salad of shredded lettuce, radishes, and a light vinaigrette to cleanse the palate.
🙋🏽♂️ Frequently Asked Questions
It is best to prepare the various components separately and combine them just before baking to prevent the base from becoming soggy.
To maintain a crunchy texture, place them in a 350°F oven for about 5 to 10 minutes until the cheese is bubbly again, rather than using a microwave.
Simply ensure that your corn tortillas and chili ingredients are certified gluten-free, as the core components of this dish are naturally free of wheat.
Use a thick, hearty chili and layer a bit of cheese directly onto the chips first to create a protective barrier against moisture before adding the heavier toppings.
😋 Other Classic Party Appetizers
Ready to make the best pile of nachos in town? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Sheet Pan Nachos
Video
Equipment
- 15-inch pan sheet or a baking pan
Ingredients
- 5 cups Vegetable & Black Bean Chili
- 1 bag corn tortilla chips quartered
- vegetable oil for frying the chips
- 4 cups cheddar cheese shredded, or Monterrey Jack, or combo
- ½ cup sour cream
- ½ cup guacamole
- 1 jalapeno seeded and sliced, or pickled (optional)
- ½ cup cilantro fresh, chopped
Instructions
Do Ahead
- Prepare the chili and fry the tortilla chips
Assemble and Make the Nachos
- Preheat the oven to 375°F and gently heat the chili in a pot on the stove over medium heat.
- On a large baking sheet, place a layer of half of the tortilla chips.
- Ladle half of the chili (about 2 to 3 cups) over the tortillas, and top with half of the cheese. Make another layer of chips, chili, and cheese.4 cups cheddar cheese
- Bake in the oven until the cheese is melted and bubbly. Remove and top with dollops of sour cream and guacamole. Sprinkle the cilantro over the top and scatter with sliced jalapenos (if using). Serve at once!
Notes
Nutrition
POST UPDATE: This recipe was originally published in August 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in October 2022.
George S. says
I had a few friends over last week and decided to give these a try. I was a little skeptical about adding the veggie chili to them because we all love our beef nachos, but wow, they were FANTASTIC! Thanks guys!!
Kris Longwell says
Thanks, George! So glad you enjoyed the nachos! We agree…they are the BEST!!!!