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Crispy Sheet Pan Nachos Recipe Easy Perfect for a Crowd

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These crispy sheet pan nachos are quick, easy, and perfect for feeding a crowd. They feature a delicious blend of melted cheese, seasoned meat, and fresh toppings baked to crispy perfection.

Ingredients

Scale
  • 12 ounces (340 grams) sturdy, thick-cut tortilla chips
  • 3 cups (340 grams) shredded sharp cheddar and Monterey Jack cheese blend
  • 1 pound (450 grams) ground beef or turkey, browned and seasoned (optional)
  • 1 cup (170 grams) canned black beans, rinsed and drained
  • 2–3 jalapeños, sliced, fresh or pickled
  • ½ cup finely diced red onion
  • 1 cup diced tomatoes, fresh or canned
  • ¼ cup chopped green onions
  • A handful chopped fresh cilantro (optional)
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • Pepper to taste
  • 1 tablespoon olive oil
  • Sour cream or Greek yogurt for serving
  • Fresh lime wedges for serving

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet over medium heat, heat 1 tablespoon olive oil. Add 1 pound ground beef or turkey. Break it up with a spatula and cook until browned, about 8 minutes. Drain any excess fat.
  3. Stir in chili powder, smoked paprika, ground cumin, garlic powder, salt, and pepper. Cook for another 2 minutes to bloom the spices and infuse flavor.
  4. Rinse and drain black beans, dice tomatoes, slice jalapeños, finely dice red onion, and chop green onions and cilantro.
  5. Spread the tortilla chips evenly on a large rimmed baking sheet.
  6. Spoon the seasoned meat evenly over the chips. Scatter black beans, diced tomatoes, red onion, and jalapeños on top.
  7. Generously sprinkle shredded sharp cheddar and Monterey Jack cheese blend over everything, covering chips well but not smothering them.
  8. Place the sheet pan in the preheated oven and bake for 10-12 minutes until cheese is melted, bubbly, and golden in spots, and chips are crisp but not burnt. Rotate pan halfway through baking if needed.
  9. Remove from oven and sprinkle chopped green onions and cilantro over the top.
  10. Serve immediately with sour cream or Greek yogurt and fresh lime wedges on the side.

Notes

Use thick, sturdy tortilla chips to prevent sogginess. Do not overload with wet toppings. Bake at 400°F for a short time to melt cheese quickly and keep chips crisp. Rotate pan halfway through baking if cheese isn’t melting evenly. For vegetarian version, omit meat and add extra beans or veggies. For dairy-free, use plant-based cheese and sour cream alternatives. Leftovers store up to 2 days in refrigerator; reheat in oven at 350°F for 5-7 minutes to regain crispness. Avoid microwave reheating.

Nutrition

Keywords: nachos, sheet pan nachos, crispy nachos, easy nachos, crowd-pleaser, game day snack, Mexican snack

Find it online: https://emmayum.com/crispy-sheet-pan-nachos-recipe-easy-perfect-for-a-crowd/