This sheet pan nachos recipe is perfect for serving a big crowd! With chili, beans, lots of cheese, and all the fixin’s. Make it for your next party!
January is really winding down now! It’s the last week of the month and that can only mean one thing: Superbowl!
I’ve been sharing some amazing party apps over the last few weeks, I hope you haven’t missed them!
But today is all about my favorite nachos recipe.
Aren’t nachos just the ultimate?? When I really want to indulge in some grade-A junk food, nothing but nachos will do.
Crunchy, meaty, cheesy, saucy, spicy, and fresh. You get it all!
And with this easy recipe, your party guests can too. Everyone is going to LOVE this easy sheet pan nachos recipe!
WHAT ARE SHEET PAN NACHOS?
Sheet pan nachos are just like the nachos you order in your favorite bar, pub, or restaurant, only made at home and perfect for entertaining.
The nacho ingredients are layered on a big baking sheet and toasted up in the oven.
It’s super easy, super convenient, and it serves a big crowd.
Your party guests will go crazy when they see this!
WHAT DO YOU PUT ON NACHOS?
Nachos are infinitely versatile! You can pretty much add or subtract however you please.
But my version breaks down like this:
- Tortilla Chips
- Chili (with meat & beans!)
- Sour Cream
- Fresh Cilantro
HOW DO YOU MAKE NACHOS?
To make this easy recipe, start by arranging an even layer of tortilla chips on a sheet pan. I like to use corn chips, but flour tortilla chips would work well too.
Then, top the chips with chili. I have a great chili recipe that I love! The seasoning is amazing! And it’s really quick and easy to make too. You can find it here: Easy Chili Recipe.
If you don’t feel like making homemade chili, that’s totally fine! Just use your favorite brand of canned chili.
Next, sprinkle on the cheese! I like to be generous with this step.
Then you’re going to build another layer. I like to do it this way so every chip gets plenty of yummy toppings on it.
Add more chips and more chili and more cheese. Yum!
Then pop this in the oven. It will probably only need 5 to 10 minutes. You just want to warm the chili through and melt the cheese.
As soon as it comes out, drizzle on the salsa. I just use store-bought salsa but if you have a homemade version you really love, then go for it!
This step is optional, but I love the added pop of color and heat you get from fresh sliced jalapeno peppers!
Now add a big dollop of guac. In my opinion, guacamole is the best part of the nachos! The fresher the better. Try this recipe for an easy homemade version: Best Guacamole Recipe.
Next up: sour cream! I love the way the cool sour cream plays off all the earthy flavors.
The last step is to tear up some fresh cilantro and sprinkle it all over the top. It makes for a gorgeous presentation, but it also adds a real authentic Mexican flavor and a freshness that can’t be beat.
WHAT IS THE BEST CHEESE FOR NACHOS?
You can use any kind of cheese you like, but my favorite is sharp cheddar. To me, it has the most flavor bang for its buck!
IS THIS NACHOS RECIPE HEALTHY?
Everybody’s got their own definition of what “healthy” means, but I will say that it’s gluten-free and if you use lean ground turkey, it’s pretty low in fat.
You could even take it a step further by using baked chips and low-fat cheese and sour cream.
If you’re looking for more specifics, be sure to check in the info in the nutritional label, found in the recipe card below.
CAN THIS BE MADE AHEAD?
Honestly, I would advise against making nachos ahead.
There’s a lot of moisture in the chili and salsa, and as it sits, it could make the chips go soggy.
Not to mention, the cheese is best when hot and melty!
The good news is, if you have all your components ready to go, it should only take 5 or 10 minutes to prep this dish. So it’s easy enough to make just before serving!
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- Preheat the oven to 350 degrees F.
- Arrange an even layer of tortilla chips on a baking sheet.
- Spoon about half the chili over the chips.
- Sprinkle about half the cheese over the chili.
- Arrange a second layer of chips on top, and layer with the remaining chili and cheese.
- Bake the nachos in the oven for 5 to 10 minutes, or until the cheese is melted and the chili is warmed through.
- Drizzle salsa over the nachos.
- Arrange the jalapeno slices over the nachos.
- Place a dollop of guacamole and sour cream on top of the nachos.
- Tear the fresh cilantro into smaller pieces and sprinkle over the top of the nachos.
- Serve immediately.