Sheet-pan nachos for movie night, six ways
Every Friday night, our living room transforms into a cozy theater, complete with homemade sheet-pan nachos that never fail to please. Over time, I've perfected a versatile approach that keeps everyone happy, no matter their topping preferences.
Why This Works
Sheet-pan nachos are a wonderfully flexible dish that allows you to cater to different tastes without fuss. By spreading everything on a single pan, you create a mix of textures: crispy chips, melty cheese, and toppings that are heated just right. Plus, it’s all about ease—minimal cleanup and maximum flavor. With a good movie on screen and these nachos on hand, you’ve got a home-run movie night.
Ingredients
- 1 bag (about 12 ounces) tortilla chips
- 2 cups shredded cheddar cheese
- 1 cup cooked black beans
- 1 cup cooked and crumbled chorizo or ground beef
- 1 jalapeño, thinly sliced
- 1/2 red onion, finely chopped
- 1 cup diced tomatoes
- 1/2 cup sliced black olives
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream
- Lime wedges, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the tortilla chips evenly over a large baking sheet.
- Sprinkle the shredded cheddar cheese evenly over the chips, ensuring good coverage.
- Scatter black beans and crumbled chorizo or ground beef over the cheese.
- Evenly distribute jalapeño slices and chopped red onion on top.
- Bake in the oven for about 8-10 minutes, or until the cheese is fully melted and bubbly.
- Remove from the oven and immediately top with diced tomatoes, black olives, and avocado.
- Garnish with fresh cilantro.
- Serve with dollops of sour cream and lime wedges on the side.
Notes
Substitute cheddar cheese with Monterey Jack for a milder flavor, or use a mix for extra creaminess. To make it vegetarian, skip the meat and add roasted corn or bell peppers instead. For a spicier kick, add more jalapeños or a drizzle of hot sauce.
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