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Deluxe Sheet Pan Nachos

With a bag of tortilla chips, dinner is on the way. This nachos recipe with cheese and beans is heavy on the fresh chopped toppings. Use your favorite brand of tortilla chips and serve with sour cream and salsa on the side.

Course Appetizer, Main Course
Cuisine Mexican
Keyword nachos
Prep Time 10 minutes
Cook Time 15 minutes
Author Lynne Curry


  • 1 16-ounce bag restaurant-style tortilla chips white, yellow or blue corn
  • 2 cups grated cheddar cheese or Monterey Jack
  • 1 15-ounce can black beans, drained or 1 3/4 cups homemade
  • 1-2 cups shredded braised pork or beef optional
  • 2 medium avocados, cubed
  • 3 medium roma tomatoes, diced
  • 1 bunch scallions, thinly sliced
  • 1 bunch cilantro, chopped
  • 1 lime, cut into wedges for serving
  • pickled jalapenos, for serving optional


  1. Preheat the oven to 300 degrees F. Lightly grease a sheet pan and arrange the tortilla chips in a single layer. Sprinkle on the cheese and toss with the chips to distribute into an even layer. Bake until the cheese is very melty, about 12 minutes.

  2. Meanwhile, reheat the beans and the braised meat, if using, in separate bowls in the microwave or on the stovetop. When the cheese is melted, distribute the beans and meat evenly over the chips. Keep warm until ready to serve.

  3. Just before serving, top the nachos with the avocado, tomato, scallions and cilantro in even layers. Serve immediately with the lime wedges and jalapenos, if using.