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Sheet Pan Nachos
Sheet Pan Nachos are the easiest appetizer you can make! Throw a batch of tortilla chips piled with toppings into the oven and start feasting!
Course
Appetizer
Cuisine
American
Keyword
sheet pan nachos
Prep Time
1
minute
minute
Cook Time
15
minutes
minutes
Total Time
16
minutes
minutes
Servings
6
Calories
792
kcal
Author
Aubrey
Ingredients
12
ounces
tortilla chips
(1 bag)
1
pound
taco meat
1
cup
pourable nacho cheese
(store-bought or homemade)
½
cup
sliced black olives
drained
½
cup
red onion
peeled and chopped
2
jalapeno peppers
sliced (seeds optional)
2
cups
cheddar cheese
shredded
½
cup
tomato
chopped
Sour cream
Guacamole
1
tablespoon
cilantro
chopped
1
lime
cut into wedges
Instructions
Preheat oven to 350 degrees F.
Pour half of the tortilla chips onto a sheet pan and spread them into an even layer.
Top chips with half of the taco meat and then half of the nacho cheese.
Add half of the olives, red onion, jalapeno slices over the chips, and top with half of the cheddar cheese.
Repeat layers - chips, meat, nacho cheese, veggies, shredded cheese, and half of the tomatoes. (You'll use the rest of the tomatoes after baking.)
Bake for 15 minutes until cheese is melted.
Remove nachos from the oven and top your nachos with reserved tomatoes, sour cream guacamole, and cilantro. Serve warm with lime wedges.
Notes
If you don't like cilantro, swap out for thinly sliced green onions instead.
Nutrition
Calories:
792
kcal
|
Carbohydrates:
47
g
|
Protein:
34
g
|
Fat:
54
g
|
Saturated Fat:
21
g
|
Trans Fat:
1
g
|
Cholesterol:
119
mg
|
Sodium:
1070
mg
|
Potassium:
680
mg
|
Fiber:
6
g
|
Sugar:
5
g
|
Vitamin A:
737
IU
|
Vitamin C:
14
mg
|
Calcium:
408
mg
|
Iron:
2
mg