Sheet Pan Nachos
Ingredients
- 1 13-ounce bag tortilla chips
- 2 cups shredded Mexican cheese blend
- 1 15-ounce can black beans, drained and rinsed
- 1 cup cooked shredded chicken or seasoned ground beef
- 1/2 cup pickled jalapeño slices
Instructions
- Heat the oven to 400°F and line a large rimmed sheet pan with parchment paper.
- Spread the tortilla chips in a single, slightly overlapping layer across the entire pan, right to the edges.
- Scatter the black beans and the cooked chicken or beef evenly over the chips so every corner gets some protein.
- Cover everything with the shredded cheese, making sure no bare chip is left exposed.
- Scatter the pickled jalapeño slices over the top.
- Bake for 8 to 10 minutes, until the cheese is fully melted and bubbling at the edges of the pan.
- Pull the pan out the moment the cheese stops looking matte and starts to shine.
- Slide the parchment and nachos onto a large board or platter and serve immediately, while the cheese is still pulling.
Good to Know
Layer in two passes if the pan is crowded: chips, cheese, toppings, more chips, more cheese, so no bite comes up bare.