Loaded Sheet Pan Nachos

Colorful, cheesy, and loaded with all the toppings — perfect for family movie nights, snack time, or easy dinners.

These loaded sheet pan nachos are a fiesta on a tray! Crunchy tortilla chips are piled high with seasoned beef or beans, melted cheese, fresh veggies, and all your favorite toppings. It’s the ultimate easy crowd-pleaser that’s quick to prep and even easier to devour. Plus, it’s customizable to please kids and adults alike.

🛒 Ingredients (Serves 4–6):

• 1 large bag tortilla chips (thick & sturdy work best)
• 1 lb (450 g) ground beef or black beans (for vegetarian)
• 1 packet taco seasoning (or homemade mix)
• 2 cups shredded cheddar or Mexican blend cheese
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 medium tomato, diced
• ½ cup sliced black olives
• 2 green onions, sliced
• 1 jalapeño, thinly sliced (optional)
• ½ cup chopped fresh cilantro
• ½ cup sour cream or Greek yogurt (for serving)
• Salsa or pico de gallo (for serving)
• 1 lime, cut into wedges (optional)

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👩‍🍳 Instructions:

1. Preheat oven to 200°C (400°F).
2. In a skillet, cook ground beef over medium heat until browned; drain excess fat. Stir in taco seasoning and ¼ cup water. Simmer 3–5 minutes until thickened. For vegetarian, heat black beans with seasoning.
3. On a large baking sheet, spread half the tortilla chips in an even layer.
4. Sprinkle half the beef (or beans), black beans, corn, cheese, tomatoes, olives, jalapeño, and green onions evenly over chips.
5. Add the remaining chips on top, then repeat toppings layering with remaining ingredients (except cilantro, sour cream, and lime).
6. Bake uncovered for 10–12 minutes until cheese is melted and bubbly.
7. Remove from oven, sprinkle fresh cilantro on top. Serve with sour cream, salsa, and lime wedges.

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🧁 Tips & Variations:

• Make it vegetarian: Swap beef for extra beans or cooked lentils
• Add guac: Top with avocado or guacamole after baking
• Spice it up: Add hot sauce or crushed red pepper flakes
• Kid-friendly: Skip jalapeños and olives for picky eaters
• Make it gluten-free: Use certified GF tortilla chips