Sheet Pan Nachos

Course: Appetizer, Appetizer or Entree

Cuisine: American / TexMex

Prep Time: 20

Cook Time: 10

Chili Preparation: 11

Total Time: 11 30

Servings: people

Calories: 386kcal

Author: Kris Longwell

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!

Print Recipe

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
5 cups Vegetable & Black Bean Chili, 1 bag corn tortilla chips, vegetable oil

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!
½ cup sour cream, ½ cup guacamole, 1 jalapeno, ½ cup cilantro

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

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