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Loaded Sheet Pan Nachos Recipe
Marigold Voss

Loaded Sheet Pan Nachos

Crispy tortilla chips loaded with melted cheese, beans, fresh toppings, and bold flavors. These easy sheet pan nachos are perfect for sharing, parties, or a quick snack.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 People
Course: Appetizer, Snack
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Method Video Notes

Ingredients
  

  • 8 oz Tortilla chips thick, sturdy chips
  • 2 cups Shredded cheese cheddar or Mexican blend
  • 1 cup Cooked black beans drained and rinsed
  • 1 cup Cooked chicken or beef optional, shredded
  • ½ cup Jalapeños sliced, fresh or pickled
  • 1 cup Tomatoes diced
  • ½ cup Red onion finely chopped
  • ½ cup Sour cream for serving
  • ½ cup Guacamole optional
  • ¼ cup Fresh cilantro chopped
  • 1 tbsp Olive oil optional drizzle

Method
 

  1. Preheat oven to 200°C (400°F).
  2. Line a baking sheet with parchment paper if desired.
  3. Spread tortilla chips evenly on the baking sheet.
  4. Sprinkle half of the shredded cheese over the chips.
  5. Add black beans and cooked meat evenly across the chips.
  6. Top with remaining cheese and sliced jalapeños.
  7. Bake in the oven for 8–10 minutes until cheese is melted.
  8. Remove from oven and top with tomatoes and red onion.
  9. Add sour cream, guacamole, and fresh cilantro.
  10. Serve immediately while hot and crispy.

Video

Notes

  • Use thick chips to prevent sogginess.
  • Add toppings after baking for freshness and texture.
  • Customize with corn, olives, or salsa.
  • Best served immediately for crispiness.