Sheet Pan Nachos
Servings: 8 people
Calories: 386kcal
Sheet Pan Nachos are the bomb! Make the chili ahead of time, fry up some tortillas, and then make these nachos. Unbelievable taste and flavor. They feed a crowd, but don't worry, they never last!
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Equipment
- 15-inch pan sheet or a baking pan
Ingredients
- 1 bag corn tortilla chips quartered
- vegetable oil for frying the chips
- 5 cups Vegetable & Black Bean Chili
- 4 cups cheddar cheese shredded, or Monterrey Jack, or combo
- 1 jalapeno seeded and sliced
- ½ cup cilantro fresh, chopped
- ½ cup sour cream
- ½ cup fresh guacamole
Instructions
Do Ahead
- Prepare the chili and fry the tortilla chips
Assemble and Make the Nachos
- Preheat oven to 375°F and gently heat the chili in a pot on the stove or 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.
- 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
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
The chili can be made up to 5 days in advance and kept covered in the fridge. It can be frozen for up to 2 months. The tortilla chips can be made 24 hours in advance. Store in an air-tight bag or container until ready to use.
These nachos are definitely best when served right from the oven. The recipe can easily be cut in half to serve 2 to 4 people.
Nutrition
Calories: 386kcal | Carbohydrates: 28g | Protein: 13g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 51mg | Sodium: 410mg | Potassium: 131mg | Fiber: 2g | Sugar: 1g | Vitamin A: 602IU | Vitamin C: 2mg | Calcium: 356mg | Iron: 1mg