Sheet Pan Nachos Recipe

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

Cheddar cheese: Adds a rich, melty layer of flavor.

Ground beef: Provides a hearty, savory element.

Black beans: Adds protein and a creamy texture.

Sliced jalapenos: Optional, for a spicy kick.

Sour cream: Adds a cool, creamy contrast.

Salsa: Provides a tangy, flavorful topping.

Cilantro: Fresh garnish that adds a burst of color and flavor.

To ensure even melting and a perfect blend of flavors, layer the tortilla chips and shredded cheddar cheese in stages. Start with a base layer of chips, then sprinkle a portion of the cheese, followed by another layer of chips and the remaining cheese. This technique helps distribute the cheese more evenly and prevents any chips from being left dry.

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

• tortilla chips - Substitute with sweet potato chips: Sweet potato chips add a unique flavor and are a healthier alternative.

• shredded cheddar cheese - Substitute with shredded Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that complements nachos.

• shredded cheddar cheese - Substitute with vegan cheese: For a dairy-free option, vegan cheese provides a similar texture and taste.

• cooked ground beef - Substitute with cooked ground turkey: Ground turkey is a leaner option and still provides a similar texture and flavor.

• cooked ground beef - Substitute with cooked black beans: For a vegetarian option, black beans offer protein and a hearty texture.

• rinsed and drained black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor profile.

• rinsed and drained black beans - Substitute with chickpeas: Chickpeas provide a different texture but are still a good source of protein.

• sliced jalapenos - Substitute with sliced banana peppers: Banana peppers are milder but still add a tangy kick.

• sliced jalapenos - Substitute with sliced bell peppers: Bell peppers are not spicy but add a nice crunch and color.

• sour cream - Substitute with Greek yogurt: Greek yogurt is a healthier alternative with a similar creamy texture.

• sour cream - Substitute with guacamole: Guacamole adds a creamy texture and a different flavor profile.

• salsa - Substitute with pico de gallo: Pico de gallo is a fresh, chunky alternative to salsa.

• salsa - Substitute with tomato sauce: Tomato sauce can be used in a pinch, though it will be less chunky and more liquid.

• chopped cilantro - Substitute with chopped parsley: Parsley provides a fresh, green flavor without the distinct taste of cilantro.

• chopped cilantro - Substitute with chopped green onions: Green onions add a fresh, mild onion flavor and a pop of color.

• Allow the nachos to cool completely before storing. This helps prevent sogginess and maintains the crispiness of the tortilla chips.

• Transfer the cooled nachos into an airtight container. If you have multiple layers, place a sheet of parchment paper between each layer to avoid sticking.

• Store the container in the refrigerator for up to 3 days. For best results, consume within this timeframe to enjoy the nachos at their freshest.

• To reheat, preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet and bake for about 10 minutes, or until the cheese is melted and the chips are crispy again.

• If you prefer to use a microwave, place a portion of nachos on a microwave-safe plate and heat in 30-second intervals until warmed through. Note that this method may result in less crispy chips.

• For freezing, avoid adding toppings like sour cream, salsa, and cilantro before freezing. These ingredients do not freeze well and can make the nachos soggy.

• Spread the nachos in a single layer on a baking sheet and place in the freezer for about 1 hour, or until they are firm. This prevents them from sticking together.

• Once frozen, transfer the nachos to a freezer-safe container or zip-top bag. Label with the date and store in the freezer for up to 2 months.

• When ready to eat, preheat your oven to 375°F (190°C). Spread the frozen nachos on a baking sheet and bake for 15-20 minutes, or until the cheese is melted and the chips are crispy.

• After reheating, add fresh toppings like sour cream, salsa, and chopped cilantro before serving.

• Preheat your oven to 350°F (175°C). Spread the leftover nachos evenly on a baking sheet. Cover loosely with aluminum foil to prevent the tortilla chips from burning. Bake for about 10-15 minutes, or until the cheese is melted and everything is heated through.

• For a quicker method, use a microwave. Place the nachos on a microwave-safe plate. Heat on high for 1-2 minutes, checking every 30 seconds to ensure the cheese melts evenly and the chips don't become too soggy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the nachos in the basket in a single layer. Heat for about 3-5 minutes, or until the cheese is melted and the chips are crispy.

• For a stovetop method, use a non-stick skillet. Heat the skillet over medium heat. Add the nachos and cover with a lid. Heat for about 5-7 minutes, or until the cheese is melted and the chips are warmed through.

• Sheet pan: A flat, rectangular metal pan used for baking and cooking food in the oven.

• Oven: An enclosed compartment for cooking and heating food, essential for baking the nachos.

• Spatula: A broad, flat tool used for spreading, lifting, or flipping food items.

• Cheese grater: A device with sharp-edged holes used to shred cheese into fine pieces.

• Measuring cups: Tools used to measure the volume of ingredients like cheese, sour cream, and salsa.

• Mixing bowl: A large bowl used to combine and mix ingredients, such as ground beef and black beans.

• Knife: A sharp tool used for slicing jalapenos and chopping cilantro.

• Cutting board: A durable board on which to place ingredients for cutting.

• Oven mitts: Protective gloves used to handle hot items from the oven.

• Serving platter: A large plate or dish used to serve the nachos once they are baked and garnished.

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 tortilla chips when you're ready to bake.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding it yourself.

Prep toppings in advance: Chop the cilantro and prepare the sour cream and salsa ahead of time. Store them in separate containers in the fridge.

Line the sheet pan: Use parchment paper or aluminum foil to line the sheet pan. This makes cleanup a breeze.