Sheet Pan Loaded Nachos for a Crowd
Loaded sheet pan nachos built with a two-roundlayering method so every chip gets cheese and toppings, not just the ones ontop. Perfect for parties, game day, or any crowd.
Ingredients
- 1 bag (13-ounce) sturdy restaurant-style tortilla chips
- 1 pound ground beef, seasoned and cooked
- 1 can (15-ounce) black beans, drained and rinsed
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup corn kernels
- ½ cup pickled jalapeños, sliced
- ½ cup sour cream
- 1 cup pico de gallo or diced tomato
- 1 avocado, sliced
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 375°F and line a half sheet pan with parchment paper.
- Spread half the tortilla chips in a single, even layer across the pan.
- Scatter half the ground beef, black beans, and corn evenly over the chips.
- Sprinkle half the cheddar and Monterey Jack cheese over that layer, reaching the edges of the pan.
- Add the second half of the chips on top in an even layer.
- Repeat with the remaining beef, beans, corn, and cheese, plus the jalapeños.
- Bake for 8 to 10 minutes, until the cheese is fully melted.
- Switch the oven to broil and cook for 60 to 90 seconds, watching closely, until bubbly and lightly browned on top.
- Remove from the oven and top with sour cream, pico de gallo, avocado, and cilantro.
- Serve immediately with lime wedges on the side.