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Loaded Sheet Pan Nachos

Close-up of cheesy loaded nachos with black beans, corn, jalapenos, and cilantro on a baking sheet.
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A crowd-pleasing appetizer perfect for game day or parties, featuring layers of tortilla chips, melted cheese, and your favorite toppings.

Ingredients

Scale
  • 1 bag (10-12 oz) tortilla chips
  • 1.5 cups shredded cheddar cheese
  • 1.5 cups shredded Monterey Jack cheese
  • 1 can (4 oz) sliced jalapeños, drained
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup corn kernels (fresh or frozen)
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • Optional toppings: cooked ground beef or chicken, salsa, sour cream, guacamole

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Spread the tortilla chips in an even layer on a large baking sheet.
  3. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the chips.
  4. Distribute the drained jalapeños, black beans, corn, and red onion over the cheese.
  5. Bake for 8-10 minutes, or until the cheese is melted and bubbly.
  6. Remove from the oven and add any optional toppings like cooked meat, salsa, sour cream, or guacamole.
  7. Garnish with fresh cilantro.
  8. Serve immediately.

Notes

  • For evenly melted cheese, try not to pile the toppings too high in the center.
  • You can prepare some toppings, like cooking meat or chopping vegetables, ahead of time to make assembly quicker.
  • Consider this recipe as a base; feel free to customize with your preferred Tex-Mex ingredients.

Nutrition

Find it online: https://carlacooking.com/loaded-nachos-recipe/