Sheet Pan Nachos Recipe

Tortilla chips: The base of the nachos, providing a crunchy texture.

Cheddar or Mexican blend shredded cheese: Melts over the chips, creating a gooey, delicious layer.

Seasoned with taco seasoning cooked ground beef: Adds a savory, spiced protein element.

Black beans: Provides a hearty, fiber-rich addition.

Sliced jalapeños: Optional, but adds a spicy kick.

Sour cream: For serving, adds a creamy, tangy contrast.

Salsa: For serving, adds a fresh, zesty flavor.

Chopped cilantro: For garnish, adds a fresh, herbal note.

To ensure even melting and prevent soggy tortilla chips, layer the shredded cheese directly on the chips before adding the cooked ground beef and black beans. This creates a barrier that helps keep the chips crispy.

• tortilla chips - Substitute with pita chips: Pita chips offer a similar crunch and can hold toppings well.

• cheddar or mexican blend shredded cheese - Substitute with mozzarella cheese: Mozzarella melts beautifully and provides a creamy texture.

• seasoned with taco seasoning cooked ground beef - Substitute with seasoned cooked ground turkey: Ground turkey is a leaner option and absorbs flavors well.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and can be seasoned to taste.

• sliced jalapeños - Substitute with sliced banana peppers: Banana peppers offer a milder heat and a tangy flavor.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture with added protein.

• salsa - Substitute with pico de gallo: Pico de gallo offers a fresh, chunky alternative with similar flavors.

• chopped cilantro - Substitute with chopped parsley: Parsley provides a fresh, herbal note without the strong cilantro flavor.

• Allow the nachos to cool completely before storing. This helps prevent sogginess.
• Transfer the nachos to an airtight container. If you have multiple layers, place a piece of parchment paper between each layer to keep them from sticking together.
• Store the container in the refrigerator for up to 3 days. For best results, consume within this timeframe.
• To reheat, preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet and bake for 10-15 minutes, or until the cheese is melted and the nachos are heated through.
• If you prefer to use a microwave, place the nachos on a microwave-safe plate and heat in 30-second intervals until warm. Note that this method may result in less crispy nachos.
• For freezing, spread the nachos in a single layer on a baking sheet and place in the freezer for 1-2 hours, or until frozen solid. This prevents them from sticking together.
• Once frozen, transfer the nachos to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.
• To reheat frozen nachos, preheat your oven to 375°F (190°C). Spread the nachos on a baking sheet and bake for 15-20 minutes, or until the cheese is melted and the nachos are heated through.
• Avoid adding fresh toppings like sour cream, salsa, or cilantro before freezing. Add these after reheating for the best flavor and texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover nachos evenly on a baking sheet.
  3. Cover the nachos with aluminum foil to prevent them from drying out.
  4. Bake for about 10-15 minutes, or until the cheese is melted and the nachos are heated through.
  5. Remove the foil for the last 2-3 minutes to crisp up the tortilla chips.

• Microwave Method:

  1. Place a portion of the leftover nachos on a microwave-safe plate.
  2. Cover the nachos with a damp paper towel to keep them from drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. If needed, microwave in additional 30-second increments until the nachos are heated through.

• Skillet Method:

  1. Preheat a non-stick skillet over medium heat.
  2. Add the leftover nachos to the skillet in a single layer.
  3. Cover the skillet with a lid to help melt the cheese and heat the nachos evenly.
  4. Heat for about 5-7 minutes, or until the nachos are warmed through and the cheese is melted.
  5. For extra crispiness, remove the lid for the last 2 minutes of heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover nachos in the air fryer basket in a single layer.
  3. Air fry for 3-5 minutes, checking halfway through to ensure they don't burn.
  4. Remove once the cheese is melted and the nachos are heated through.

• Oven: Used to preheat to 400°F (200°C) and bake the nachos until the cheese is melted and bubbly.

• Sheet pan: The surface on which you spread the tortilla chips and layer the toppings.

• Spatula: Useful for spreading the ground beef and other toppings evenly over the chips.

• Measuring cups: Used to measure out the cheese, ground beef, black beans, sour cream, salsa, and chopped cilantro.

• Knife: Needed for slicing the jalapeños and chopping the cilantro.

• Cutting board: Provides a safe surface for slicing jalapeños and chopping cilantro.

• Mixing bowl: Handy for mixing the ground beef with taco seasoning if it hasn't been seasoned already.

• Can opener: Used to open the can of black beans before draining and rinsing them.

• Colander: Helps in draining and rinsing the black beans.

• Serving platter: Optional, but useful for transferring the nachos from the sheet pan to a more presentable serving dish.

Pre-cook the beef: Cook the ground beef ahead of time and store it in the fridge. This way, you can just sprinkle it on the nachos when you're ready to bake.

Use pre-shredded cheese: Save time by using pre-shredded cheese instead of grating it yourself. It melts just as well and cuts down on prep time.

Opt for canned beans: Use canned black beans that are already cooked. Just drain and rinse them before adding to the sheet pan.

Preheat the oven: Make sure to preheat your oven while you assemble the nachos so it's ready to go when you are.