Oven-Baked Sheet Pan Nachos
These oven-baked sheet pan nachos are the perfect crowd-pleasing appetizer or easy weeknight meal. Layered with seasoned meat, beans, corn, and cheese, they are baked until bubbly and served with your favorite fresh toppings.
Equipment
- skillet
- large rimmed baking sheet
- parchment paper
Ingredients
Main Ingredients
- 1 bag sturdy tortilla chips
- 1 pound ground beef or chicken, cooked and seasoned
- 1 can black beans, rinsed and drained
- 1 can corn kernels, drained
- 2 cups shredded Monterey Jack or cheddar cheese blend
- ½ cup pickled jalapeño slices, drained
Optional Fresh Toppings
- Diced tomatoes optional
- chopped red onion optional
- fresh cilantro optional
- sour cream optional
- guacamole optional
- salsa optional
Instructions
Preparation
- If using ground beef or chicken, brown it in a skillet and season with chili powder, cumin, garlic powder, and salt. Cook until fragrant and set aside.
- Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Layering & Baking
- Spread half of the tortilla chips in an even layer on the prepared baking sheet, then top with half of the cooked protein, black beans, corn, cheese, and jalapeño slices.
- Repeat the layering process with the remaining chips, protein, beans, corn, cheese, and jalapeños.
- Bake for 10-15 minutes, or until the cheese is melted and bubbly, and the chips are crisp.
Garnish & Serve
- Remove from the oven, garnish with fresh toppings as desired, and serve immediately with sour cream, guacamole, and salsa on the side.
Notes
For extra flavor, you can add a pinch of smoked paprika to your ground meat seasoning. Be sure to use sturdy tortilla chips that can hold up to the toppings and baking process. Monitor the nachos closely while baking to prevent burning, as oven temperatures can vary.