Crispy Sheet Pan Nachos Supreme
A quick and easy recipe for crispy, cheesy nachos baked on a sheet pan with seasoned meat, beans, and fresh toppings. Perfect for snack time or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: Mexican
Ingredients
- 8 cups (about 240 g) sturdy, thick-cut tortilla chips
- 2 cups (200 g) shredded cheese blend of sharp cheddar and Monterey Jack
- 1 pound (450 g) ground beef or turkey
- 1 cup (170 g) rinsed and drained black beans
- 1/4 cup (40 g) sliced jalapeños (fresh or pickled)
- 1/4 cup (40 g) thinly sliced red onions
- 1/2 cup (75 g) diced fresh tomatoes
- Sliced green onions for garnish
- Chopped fresh cilantro (optional)
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning (chili powder, cumin, garlic powder, paprika, salt)
- 1/4 cup (60 ml) water
- Sour cream or Greek yogurt for topping
- Avocado or guacamole for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a sauté pan over medium heat, brown 1 pound (450 g) of ground beef or turkey, breaking it up with a spatula as it cooks.
- Drain excess fat, then stir in 2 tablespoons of taco seasoning and 1/4 cup (60 ml) water. Simmer for 3-5 minutes until liquid reduces and coats the meat evenly.
- Spread about 8 cups (240 g) of tortilla chips in a single layer on a large rimmed sheet pan. Drizzle with 1 tablespoon olive oil.
- Evenly distribute the cooked meat and 1 cup (170 g) black beans over the chips.
- Generously sprinkle 2 cups (200 g) shredded cheddar and Monterey Jack cheese blend over the top.
- Scatter 1/2 cup (75 g) diced tomatoes, 1/4 cup (40 g) sliced jalapeños, and 1/4 cup (40 g) thinly sliced red onions evenly over the cheese.
- Bake in the preheated oven for 10-12 minutes until cheese is melted, bubbly, and edges of chips are golden and crispy.
- Remove from oven and garnish with sliced green onions and chopped cilantro.
- Serve with dollops of sour cream or Greek yogurt and avocado or guacamole on the side.
Notes
Spread chips in a single layer without overcrowding to avoid sogginess. Drizzle olive oil before baking to help chips crisp. Drain excess fat from meat to prevent greasiness. Use a blend of sharp cheddar and Monterey Jack cheese for best melt. Avoid pre-shredded cheese with anti-caking agents. Watch oven closely to prevent burning. For thicker chips, add 1-2 minutes to baking time. For less raw veggies, add before baking for mild roast flavor. Store leftovers in airtight container in fridge up to 2 days; reheat in oven at 350°F for 8-10 minutes to regain crispiness.
Nutrition
- Serving Size: About 1/4 of the rec
- Calories: 450
- Sugar: 4
- Sodium: 700
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 38
- Fiber: 6
- Protein: 25
Keywords: nachos, sheet pan nachos, crispy nachos, snack recipe, easy nachos, cheesy nachos, taco seasoning, party food