Ultimate Crispy Sheet Pan Nachos for a Crowd
A crowd-pleasing sheet pan nacho recipe that uses a layering technique to ensure crispy chips and perfectly melted cheese, making it ideal for parties and game days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Appetizer
- Cuisine: Mexican
Ingredients
- Restaurant-style tortilla chips
- Yellow corn chips
- Sharp cheddar cheese (shredded from block)
- Monterey Jack cheese (shredded from block)
- Pepper Jack cheese (optional)
- Black beans (rinsed and drained)
- Jalapeños (sliced fresh or pickled)
- Ground beef or turkey (cooked and seasoned with taco seasoning)
- Red onion (finely diced)
- Roma tomatoes (diced, seeds removed)
- Fresh cilantro (chopped)
- Salsa (medium consistency)
- Sour cream (for serving)
- Guacamole (for serving)
Instructions
- Preheat oven to 400°F (200°C).
- Brown ground beef or turkey in a skillet over medium-high heat. Drain excess fat, stir in taco seasoning and a splash of water, simmer for 5 minutes, then let cool slightly.
- Dice red onion and tomatoes. Rinse black beans and pat them dry thoroughly. Remove seeds from tomatoes to reduce moisture.
- Shred cheddar and Monterey Jack blocks into a medium shred size and mix in a bowl.
- Spread tortilla chips in a single layer on a large rimmed sheet pan, ensuring no overlap.
- Sprinkle half of the cheese mixture evenly over the chips.
- Distribute the cooled meat, beans, onions, and jalapeños evenly over the cheese layer.
- Sprinkle the remaining cheese over the toppings to cover every visible spot.
- Bake in the preheated oven for 8-10 minutes until cheese is bubbly and golden.
- Optional: Broil for 1-2 minutes for extra crispiness, watching closely to prevent burning.
- Remove from oven and immediately top with fresh tomatoes, cilantro, and a drizzle of salsa.
- Let sit for 2 minutes before serving to allow cheese to set.
Notes
Use block cheese and shred it yourself for better melting. Ensure all wet ingredients like beans and tomatoes are thoroughly dried to maintain crispiness. Cool the meat before adding to prevent steaming the chips. Do not overcrowd the pan; use two pans if necessary. Add salsa and sour cream after baking to keep chips crispy.
Nutrition
- Serving Size: 1 serving from a lar
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 4
- Protein: 18
Keywords: nachos, sheet pan nachos, party food, game day snacks, crowd pleaser, crispy nachos, easy appetizer, mexican food