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Game day nachos layered with chips, shredded chicken, cheese, pickled onions, guacamole, sour cream, black olives, and cilantro.
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Easy Sheet Pan Nachos

Crispy tortilla chips layered with seasoned meat, beans, and two cheeses, baked on one sheet pan and finished with fresh toppings. Ready in 20 minutes.
Course Appetizer
Cuisine Mexican
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 4 Servings
Author Wendy

Ingredients

  • 2 Cups Corn tortilla chips
  • 1/2 lb. Meat of your choice
  • 1/4 Cup Black beans or refried beans
  • 1/4 Cup Shredded cheddar cheese
  • 1/4 Cup Monterey Jack cheese
  • 1/4 Cup Tomatoes
  • 1/4 Cup Bell peppers
  • 1/8 Cup Red onion or green onions
  • 1/8 Cup Cilantro
  • 1/4 Cup Guacamole
  • 1/8 Cup Cotija cheese
  • 1/8 Cup Black olives
  • 1/8 Cup Sour cream
  • 1 Jar Salsa of your choice
  • Wedge Lemon or lime

Instructions

  • Add a single layer of chips onto a sheet pan. 
  • Add a Layer of meat, beans, and cheese. 
  • Continue to layer until you have used all the chips, meat, and cheese. 
  • Bakeat 400°F for 5 to 7 minutes, until the cheese is melted and the chip edges aregolden. Confirm your temperature and time.
  • Remove from the oven. 
  • Top the chips with tomatoes, bell peppers, onions, and cilantro.
  • Place the guacamole and sour cream on top. 
  • Lastly, garnish with black olives, salsa, and a sprinkle of cotija cheese. 

Notes

(Prepare and serve immediately to avoid soggy chips)