It doesn’t get much easier than sheet pan nachos! So delicious, so versatile, and so budget-friendly!

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Don’t you just love it when a meal can be assembled in ten minutes or less? I definitely do. Which is why these sheet pan nachos are on constant repeat in our house.

Everyone loves them, we pretty much always have the ingredients on hand, and they make such an easy and filling lunch for the whole family. The chips get toasted, the cheese is perfectly melted and bubbly, and it’s all on one big pan ready to be loaded with toppings and served at the table. 

WIN. WIN. WIN.

Sheet Pan Nachos

I like to keep a pretty good variety of meals on rotation in our weekly meal plans, but there are certain meals that we eat just about every week. Sheet pan nachos are one of them. (Some variation of homemade pizza is another).

Nachos are pretty simple and straightforward, so I won’t try to come up with a long explanation of why you need this recipe in your life. BUT, if you’ve never tried making them this way on a sheet pan… well, this dish is about to blow your mind. 

You’re welcome.

We usually stick to the basic bean or meat, cheese, salsa, etc, combination when it comes to our nachos. But, since each of the components are full of killer flavor, there’s never any complaining. Sidenote: Costco’s organic tortilla chips are THE BEST, and are just $5 for a huge bag. I pick up a bag every time I make a Costco run!

FAVORITE NACHO TOPPINGS :: 

• shredded cheddar. We always have a big block of cheddar on hand, so it’s an easy way to keep things simple. You could also use a pre-shredded Mexican blend or other variety.
• beans. I cook beans from dried in the Instant Pot and then freeze portions in pint jars (you could also use freezer bags), so it’s super easy to pull out a jar for nachos, chili, soup, etc. This also makes nachos a really frugal meal idea.
• seasoned ground beef. I normally only use meat if we are having nachos for dinner or I have a little extra ground beef on hand from another meal. (If you have used this hack for cooking ground beef from frozen in your Instant Pot yet, you definitely need to check it out!)
• salsa. We are huge fans of salsa here, so we dollop the nachos generously with the red stuff as soon as the pan comes out of the oven. This fresh version is our favorite, but this recipe that uses canned tomatoes is also tasty and is convenient since it uses ingredients from the pantry.
• guacamole. My husband is unfortunately avocado-intolerant (makes him feel sick the rest of the day), so we just put guac on half the nachos. If I happen to have avocados on hand (honestly, not often), I will make this one-minute guacamole. More likely, though, is that I just pull out a bag of Wholly Guacamole from the freezer. I buy a pack of this guac at Costco and they immediately go in the freezer to use later. It.is.the.BEST.
• yogurt. We have been using homemade Greek yogurt as a substitute for sour cream for years. Again, it is just convenient to use ingredients that we always have on hand, and we really can’t tell enough of a difference to make us want to add sour cream to the grocery list. Plus, when my kids eat HEAPS of it with their nachos, I really don’t mind at all. We also serve yogurt with enchiladas, tacos, quesadillas…you get the picture. (If you haven’t tried making yogurt at home, the difference between homemade and store-bought is crazy!)
• shredded lettuce. We don’t have romaine on hand as frequently, but when we do, you better believe I’m going to chop some up and add them to our nachos!!

The only other variation that we personally do on a regular basis is making sheet pan nachos with leftover smoked pulled pork. I caramelized heaps of onions in kerrygold butter, and then load up the chips with the pork, sweet onions, and cheese. We skip all other toppings except yogurt. THESE NACHOS ARE AMAZING.

More Like This ::

• How To Fry Taco Shells At Home & Instant Pot Spanish Rice
• Homemade Enchiladas & Instant Pot Enchilada Sauce
• How To Cook Ground Beef from Frozen in the Instant Pot 
• 75+ Frugal Meal Ideas
• Mega List of Easy Dinner Ideas

Sheet Pan Nachos

★★★★★ 5 from 1 reviews

• Author: Lisa @ This Pilgrim Life
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 6+ servings
• Category: Main dish
• Method: Oven

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Description

It doesn’t get much easier than sheet pan nachos! So delicious, so versatile, and so budget-friendly!

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Ingredients

Ingredient List

• Tortilla chips
• cheddar cheese, shredded
• pinto or black beans
• salsa
• guacamole
• sour cream or plain yogurt
• chopped romaine lettuce

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Instructions

1. Turn the oven onto broil (the high setting) to preheat.

2. In a rimmed sheet pan, spread an even layer of tortilla chips to cover the entire pan. Distribute the beans evenly across the chips. Sprinkle the cheese on top of the beans.

3. Place the pan in the hot oven and broil on high for about 5 minutes. DON’T FORGET TO SET A TIMER! The broil function can be unforgiving very quickly so don’t wander away. Once the chips are toasted and browned and the cheese is melted and bubbly, the pan is ready to come out.

4.  Remove the pan from the oven and add remaining toppings. Salsa. Guacamole. Sour cream or yogurt. Lettuce. Mmmmm.

5. Grab a spatula, distribute those amazing nachos and enjoy.

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Notes

There are lots of different variations you can enjoy with the basic sheet pan nachos idea. Sometimes we use seasoned ground beef instead of beans. We also LOVE to make these nachos with leftover smoked shredded pork and caramelized onions. It.is.so.good.

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