We had football on TV yesterday afternoon, but I didn’t care who won either game. I like watching sports even though my team didn’t make it to the playoffs once again.
My attention was fully focused on snacks like chips, 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.
With the Super Bowl only weeks away, I was experimenting will all sorts of things to see what would qualify as worthy of the big game—meaning 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.
It’s important to arrange the tortilla chips in an even layer on the sheet pan, so pretty much every single one had some sort of topping.
I sprinkle on two kinds of beans including black beans and refried beans.
Then I add corn, chopped red onions and tomatoes. Before putting the pan in the oven, I top it with a perfectly melty Mexican cheese blend.
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, the meat can be added after the nachos are baked, so 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.
Before everyone dives headfirst into the nachos, I finish them with sliced jalapenos, chopped cilantro and salsa.
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!Print
Sheet Pan Nachos
- Prep Time: 10 minutes
- Cook Time: 5-7 minutes
- Total Time: 15-17 minutes
- Yield: Serves 8–10 1x
1–9 oz. bag tortilla chips
1-15 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
2 cups Mexican blend shredded cheese
1 jalapeno, thinly sliced
1 handful cilantro leaves, torn
1/3 cup salsa
Preheat the oven to 400 degrees F.
Arrange the chips in an even layer on a 13-inch by 18-inch sheet pan. 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 on the cheese.
Bake the nachos until the cheese melts, about 5-7 minutes. Top with jalapenos, cilantro and salsa before serving.