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January 22, 2018

Sheet Pan Nachos

Topped with black beans, refried beans, corn, red onions and tomatoes, these sheet pan nachos can be kept vegetarian, or you can add shredded rotisserie chicken or taco-seasoned ground beef.

Topped with black beans, refried beans, corn, red onions and tomatoes, these sheet pan nachos can be kept vegetarian, or you can add shredded rotisserie chicken or taco-seasoned ground beef.

Sheet Pan Nachos

We had football on TV yesterday afternoon, but I didn’t care who won either game.

Even though my team didn’t make it to the playoffs once again, I still like watching sports.

Now I am fully focused on snacks like chips. The are the most important part of any sporting event, right?

I know I’m not the only on who likes to crunch my way through both halves of a football game.

Sheet Pan Nachos

With the Super Bowl only weeks away, I was experimenting with all sorts of things to see what would qualify as worthy of the big game.

The requirements are that it has to be tasty, uncomplicated, feed a crowd and be customizable.

When you’re entertaining a group, recipes that are adaptable to a range of tastes and dietary restrictions are key to keeping everyone full and happy, even though you can’t control the outcome of the game. 

These sheet pan nachos manage to meet my lengthy list of requirements.

Assembling Your Nachos

First, I scatter a bag of tortilla chips over a sheet pan.

Then I sprinkle on about a cup of melty shredded Mexican cheese blend.

I like giving the chips a little bit of a toss to make sure there is cheese underneath them since they are layered.

Then I add black beans, corn, chopped red onions and diced tomatoes.

After that, I dollop on refried beans with a spoon.

Finally, I top the nachos with another half cup to a cup of cheese. It depends on your personal preference of how much cheese you like on your chips.

It only takes 5-7 minutes in the oven at 400 degrees F for the chips to warm and for the cheese to melt.

Sheet Pan Nachos

How To Customize Sheet Pan Nachos

I usually keep my nachos vegetarian, but you can add shredded rotisserie chicken or taco-seasoned ground beef.

Depending on your group, you can add the chicken or meat after the nachos have finished baking.

Then you can satisfy the vegetarians and the carnivores letting them do their own additions.

You also can split the nachos onto two quarter-sized sheet pans and add the protein before you bake the nachos in the oven.

Sheet Pan Nachos

Topping The Nachos

I finish the nachos with sliced jalapenos, chopped cilantro and salsa, and then let everyone dive in.

Remember, you don’t need a game for a reason to make these sheet pan nachos.

I admit we’ve had them for a snack meal!

Sheet Pan Nachos
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Sheet Pan Nachos

Sheet Pan Nachos

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 5-7 minutes
  • Total Time: 15-17 minutes
  • Yield: Serves 68 1x

Topped with black beans, refried beans, corn, red onions and tomatoes, these sheet pan nachos can be kept vegetarian, or you can add shredded rotisserie chicken or taco-seasoned ground beef.

Ingredients

  • 110 oz. bag tortilla chips
  • 11/2 – 2 cups shredded Mexican cheese blend
  • 115 ounce can black beans, rinsed and drained
  • 1 cup canned or frozen corn (thawed if frozen)
  • 1 medium tomato, diced
  • 1 small red onion, diced
  • 1 cup refried beans
  • Cooked chicken or ground beef, optional
  • 1 jalapeno, thinly sliced
  • 1 handful cilantro leaves, torn
  • 1/3 cup salsa

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Spread the chips across a 13-inch by 18-inch sheet pan. Add half the cheese and toss around the chips, so there is some cheese underneath the chips.
  3. Top with black beans, corn, tomatoes and onions. Use a spoon to dollop the refried beans over the chips. Add chicken or ground beef, if using. Sprinkle with the remaining cheese
  4. Bake the nachos until the cheese melts, about 5-7 minutes. Top with jalapenos, cilantro and salsa before serving.

Notes

You can bake the nachos on smaller sheet pans if you want to do vegetarian and non-vegetarian versions.

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