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sheet pan nachos with toppings like guacamole, sour cream, tomatoes, and sour cream on a white table.
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5 from 1 vote

Sheet Pan Nachos

These loaded sheet pan nachos a go-to when you're wanting a quick, crowd-pleasing appetizer or dinner. With two layers of chips, chicken, beans, peppers, onions, and topped with all your favorite fixings. Just layer, bake, and enjoy– this sheet pan nacho recipe is ready in 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 8 -10 servings
Calories: 515kcal
Author: Christina

Ingredients

  • 1 13-ounce bag tortilla chips
  • 1 Tablespoon olive oil
  • 2 bell peppers diced
  • 1 small sweet onion diced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups shredded cheese
  • 1 15-ounce can refried beans
  • 3 cups chopped or shredded chicken
  • ½ cup diced tomatoes
  • ¼ cup chopped fresh cilantro
  • optional toppings: guacamole sour cream, jalapeños, salsa

Instructions

  • Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Heat the olive oil in a large skillet over medium-high heat. Add the peppers, onions, salt and pepper. Cook, stirring 2-3 times, until just softened– about 5 minutes. While the peppers/onions cook, place half the tortilla chips in a single layer on a baking sheet. Then, sprinkle 1 ½ cups shredded cheese evenly on top.
  • Bake until the cheese is melted, about 5 minutes. Remove from the oven. Add half the refried beans (in dollops), chicken, and peppers/onions on top. Then, sprinkle with ½ cup shredded cheese. Finally, add the second layer of chips and sprinkle 1 ½ cups shredded cheese. Repeat with the remaining refried beans, chicken, and peppers/onions on top. Finally, sprinkle with the remaining shredded cheese. Bake until the cheese is melted throughout, about 10 minutes.
  • Serve immediately, topped with tomato, cilantro, and desired optional toppings. Leftovers stay fresh in the refrigerator for up to 2 days.

Notes

  1. Make Ahead Instructions: The peppers/onions can be cooked up to 3 days in advance and stored in the refrigerator. 
  2. Tortilla Chips: You want to make sure that you're using thicker tortilla chips that will withstand the toppings.
  3. Meat: You can use chopped or shredded chicken or even ground beef or turkey. Cook the ground beef/turkey with the peppers and onions until no pink remains.
  4. Peppers & Onions: You don't need to cook the peppers and onions if you do
  5. Toppings: This recipe is extremely forgiving based on what you like or have on hand. You can use whatever toppings that you prefer.
  6. Use the Air Fryer: You can also easily make these in the air fryer by reducing the recipe (depending on the size of your air fryer.) 

Nutrition

Calories: 515kcal | Carbohydrates: 41g | Protein: 30g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 80mg | Sodium: 1022mg | Potassium: 442mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1424IU | Vitamin C: 41mg | Calcium: 361mg | Iron: 2mg
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