Genius! This Sheet Pan Nachos Recipe is the perfect answer for a quick dinner or feeding the crowd at game time. They are fast, easy and keep the chips nice and crispy. Nachos are one of my favorite Southwest Recipes.
Let’s say, for example, you love football and your family gathers at your house for the big game every year. How do you feed the crowd a delicious snack that everyone loves without getting stuck in the kitchen and miss the highlights of the game?
Don’t love football? No problem, these Sheet Pan Nachos make a great weekday meal.
If your family is anything like mine, with everyone coming home at a different times and everyone going in different directions, then you probably struggle to get dinner on the table, too.
Do I ever have the solution for you! Sheet Pan Nachos DIY-Style—Let everyone make their own!
That’s right, just set out the ingredients on the kitchen counter or table with a stack of sheet pans or cookie sheets and let your friends and family make their own nachos. Everyone will have their own, personal Sheet Pan Nachos Recipe that they create themselves.
Sheet Pan Nacho Recipe Tip:
Use parchment paper on your sheet pans so you can slide them off the hot pan and onto your plate!
Donna created this “do it yourself” style nachos for her family. She was inspired by Bon Appetit foodist Andrew Knowlton and his feature in Bon Appetit Magazine: Nachos and All the Fixings.
I love his technique. In fact, this is how I make them at home only I put parchment paper on the sheet pans so we can slide the nachos off the hot pan and right onto a serving plate.
Andrew Knowlton used homemade pork carnitas (he also suggests using store bought pulled pork). Donna switched out the pork for her low-fat homemade chorizo recipe. I use taco seasoned ground beef in mine.
Other favorite ingredients at the Kelly Casita: Monterey Jack cheese (so melty); cheddar cheese (so classic); green onions (she puts these on everything); black beans; pinto beans; roasted jalapeno slices (yes, you must broil them). I just use the bottled jalapeno slices because I love the vinegar-y taste.
I hope this method works for you! Let me know if you like it.
You will find Donna and more her delicous recipes at
Sheet Pan Nachos
- Parchment Paper
- 3 9- ounce bags tortilla chips
- ground beef taco meat Carnitas or chorizo, cooked
- 1 large white onion diced
- 2 large tomatoes seeded and diced
- 2 15- ounce cans black beans rinsed
- 1 15 ounce cans enchilada sauce
- 3 pounds shredded cheese such as sharp cheddar and Monterey Jack
- 8 ounces Cotija cheese or feta crumbled
- 1 bunch radishes thinly sliced
- 1 bunch cilantro leaves chopped
- pickled jalapenos
- Sour Cream
- hot sauce