Sheet Pan Nachos

A large rectangular sheet pan piled high with nachos topped with dollops of guacamole and sour cream.

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

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!

Video

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