Sheet pan nachos!! Crispy salty chips, seasoned meat, melty cheese, and tons of toppings for lots of different flavor and texture? What can you not love about them?!
My family is huge fans of nachos and we had them frequently growing up. Some nights my mom would make a huge plate full and that would be dinner. She used whatever we had on hand and they always came out so good.
My husband and I continued this tradition and we love them as an easy meal. My version is loaded with layers of tortilla chips, seasoned chicken, black beans, melty cheese, lettuce, tomato, and my favorite nacho toppings – guacamole, sour cream, salsa, pickled jalapenos, and cilantro.
We usually enjoy these sheet pan chicken nachos as a full meal, but they can also be made as an appetizer for a party, or they are perfect for game day. Feel free to change them up depending on what you have on hand and your favorite toppings!
Why you’ll love these sheet pan nachos recipe
- easy comfort food!
- a complete and balanced meal – they have carbohydrates, protein, healthy fats, fiber, and veggies.
- customizable – change up the meat, add more veggies to your liking, or switch out your toppings for what you have on hand and to fit your needs.
- a meal the whole family will love!
Are nachos healthy?
Nachos can be a healthy meal or snack when made in a balanced way. When getting them out at restaurants, they can be heavy in fat and calories and lower in protein, depending on what is used. That being said, when making them at home, you have full control over what ingredients you are using. To keep these lighter, we packed them with tons of lean protein, beans for fiber, veggies for micronutrients, and didn’t use a ton of cheese.
Sheet pan nachos ingredients
- tortilla chips
- olive oil
- chicken tenders – I like using tenders as they cook up quickly, but chicken breasts or thighs will also work.
- taco seasoning – a mix of chili powder, garlic powder, cumin, paprika, cayenne pepper, and cinnamon.
- black beans
- cheddar cheese
- lettuce
- tomatoes
- avocado
- lime juice
- sour cream
- salsa
- salt and pepper
How to make sheet pan nachos
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Cook the chicken. Season chicken with taco seasoning, salt, and pepper, ensuring it’s fully coated. In a large skillet over medium heat, add oil and let it get hot. Add chicken (make sure not to overcrowd) and cook for 4-5 minutes. Flip and cook another 3-4 minutes until cooked through and no pink remains. Remove from the pan and set aside to cool for a couple of minutes. Slice into bite-size pieces.
- While the chicken cooks, make your guacamole. Add avocado, lime juice, and salt and pepper to a medium bowl. Mash to combine until it reaches your desired consistency.
- Assemble nachos. Add chips to your baking sheet, spreading them out evenly to cover the bottom. They can overlap some. Add diced chicken, spreading evenly over the chips. Next, add black beans, spreading out evenly. Finally, sprinkle shredded cheese over the chicken and beans.
- Bake for 5-10 minutes until cheese is melted.
- Finish assembling. Top nachos with shredded lettuce, diced tomatoes, guacamole, sour cream, and salsa. If your salsa is watery, you can place it in a small dish instead.
- Enjoy! Add any more toppings you like and dig in!
What to serve with nachos
While you can eat this meal on its own, here are a few suggestions to serve with it:
- Mexican rice, cheesy rice, or cauliflower rice
- mango cucumber salsa
- corn salad
- blackberry margarita – if you want to get fancy!
Storage
Nachos don’t make the best leftovers, but if you do have leftovers, store them in an airtight container in the refrigerator for up to 4-5 days. The longer they sit, the more soggy they will get.
How to reheat nachos
Nachos can be reheated in a few different ways:
- oven – preheat oven to 350 degrees Fahrenheit and add them to a baking sheet or oven-safe dish. Bake for 10-15 minutes until the chips are warm and crispy and the cheese is melted. If you have cold toppings like lettuce and tomatoes, remove those before you heat them or they will become wilted. Add them back to your chips once they are hot.
- microwave – add to a microwave-safe dish and reheat for 30-60 seconds until warmed through. While this way is quicker, the nachos can become soggy.
- air fryer – add to your air fryer basket and cook for 10 minutes at 350 degrees until the chips are warm and crispy and the cheese is melted. If you have cold toppings like lettuce and tomatoes, remove those before you heat them or they will become wilted. Add them back to your chips once they are hot.
Substitutions and additions
- tortilla chips – I like to use yellow corn, but any kind will work.
- olive oil – any kind of neutral oil will work.
- chicken tenders – chicken breasts will also work, but I suggest cutting them into smaller pieces so they cook up faster. You can also use shredded chicken or rotisserie chicken seasoned with taco seasoning or seasoned ground beef.
- taco seasoning – you can use a mix of garlic powder, chili powder, paprika, cumin, and cayenne. Homemade taco seasoning or store-bought will work.
- black beans – pinto beans will work instead. If you don’t like beans, you can leave them off.
- cheddar cheese – most kinds of cheese will work. Monterey Jack, pepper jack, or a Mexican cheese blend would work great. You could also make a homemade cheese sauce/queso if desired. If going this route, you do not need to put it in the oven to melt.
- lettuce – romaine or iceberg works best.
- tomatoes – you can leave off if you don’t like tomatoes.
- avocado – feel free to buy store-bought guacamole if you like.
- sour cream – greek yogurt will work instead.
- salsa – use your favorite salsa!
And here are some additions you can add:
- corn – will add a nice sweetness. Drained canned corn would work best.
More healthy Mexican-inspired recipes
- cheesy beef taco skillet
- green chicken enchilada skillet
- crispy turkey baked tacos
- chicken taco casserole
- cheesy taco pasta
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Sheet Pan Nachos
equipment
- sheet pan
ingredients
- 5 ounces tortilla chips
- 1/2 tablespoon olive oil
- 1 pound chicken tenders
- 2 tablespoons taco seasoning
- 1 15.5-ounce can black beans, drained and rinsed
- 1 heaping cup shredded cheddar cheese (3 ounces)
- 1 large avocado (125 grams)
- 1-2 tablespoons lime juice (depending on taste)
- 2 cups shredded lettuce
- 1 1/2 cups diced tomatoes (200 grams)
- 1/4 cup sour cream
- 1/4 cup salsa
- salt and pepper, to taste
- for topping – pickled jalapenos, pickled red onions, fresh sliced jalapenos, cilantro…
instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Cook the chicken. Season chicken with taco seasoning, salt, and pepper, ensuring it’s fully coated. In a large skillet over medium heat, add oil and let it get hot. Add chicken (make sure not to overcrowd) and cook for 4-5 minutes. Flip and cook another 3-4 minutes until cooked through and no pink remains. Remove from the pan and set aside to cool for a couple of minutes. Slice into bite-size pieces.
- While the chicken cooks, make your guacamole. Add avocado, lime juice, and salt and pepper to a medium bowl. Mash to combine until it reaches your desired consistency.
- Assemble nachos. Add chips to your baking sheet, spreading them out evenly to cover the bottom. They can overlap some. Add diced chicken, spreading evenly over the chips. Next, add black beans, spreading out evenly. Finally, sprinkle shredded cheese over the chicken and beans.
- Bake for 5-10 minutes until cheese is melted.
- Finish assembling. Top nachos with shredded lettuce, diced tomatoes, guacamole, sour cream, and salsa. If your salsa is watery, you can place it in a small dish instead.
- Enjoy! Add any more toppings you like and dig in!
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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