Sheet Pan Nachos
Sheet pan nachos loaded with chicken, chorizo, and refried black beans.
Snack, AppetizerMexicanTotal 35 minYield 1 servingScaled Quarter — ¼×
Snack, AppetizerMexicanTotal 35 minYield 1 ⅓ servingsScaled Third — ⅓×
Snack, AppetizerMexicanTotal 35 minYield 2 servingsScaled Half — ½×
Snack, AppetizerMexicanTotal 35 minYield 4 servingsScaled Original — 1×
Snack, AppetizerMexicanTotal 35 minYield 8 servingsScaled Double — 2×
Snack, AppetizerMexicanTotal 35 minYield 12 servingsScaled Triple — 3×
Snack, AppetizerMexicanTotal 35 minYield 16 servingsScaled Quadruple — 4×
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 400 (205°C).
- Line a sheet pan with aluminum foil and lightly coat with cooking spray.
- Mince up the chicken with a large knife or cleaver.
- Dice up onion, garlic, jalapeno, and cilantro.
- Remove chorizo from casings and pinch it into small chunks on top of the chicken.
- In a large skillet over medium-high heat, add oil and most of the onion (save a small handful of onion). Cook onions for 3-4 minutes, then add chicken, chorizo, taco seasoning, and garlic. Cook until chicken is cooked through. Then pour the mixture off into a colander to drain.
- Line the sheet pan with the whole tortilla chips -- skip the broken ones, they won't hold up under the toppings.
- Mix the drained meat/onion mix with most (1/2 - 2/3 of the can) of the refried beans.
- Spread the bean/meat/onion mix over the chips. This is hard because it doesn't spread well, so dropping it in small spoonfuls works better.
- Sprinkle cheese, jalapeños and reserved onions over the nachos and transfer to the oven for about 7 minutes. Remove when the cheese is melted and a few of the chips are starting to turn dark on the exposed areas.
- Sprinkle on the tomatoes, cilantro, salt, pepper, and oregano. Squeeze lime wedge over the top.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 400 (205°C).
- Line a sheet pan with aluminum foil and lightly coat with cooking spray.
- Mince up the chicken with a large knife or cleaver.
- Dice up onion, garlic, jalapeno, and cilantro.
- Remove chorizo from casings and pinch it into small chunks on top of the chicken.
- In a large skillet over medium-high heat, add oil and most of the onion (save a small handful of onion). Cook onions for 3-4 minutes, then add chicken, chorizo, taco seasoning, and garlic. Cook until chicken is cooked through. Then pour the mixture off into a colander to drain.
- Line the sheet pan with the whole tortilla chips -- skip the broken ones, they won't hold up under the toppings.
- Mix the drained meat/onion mix with most (1/2 - 2/3 of the can) of the refried beans.
- Spread the bean/meat/onion mix over the chips. This is hard because it doesn't spread well, so dropping it in small spoonfuls works better.
- Sprinkle cheese, jalapeños and reserved onions over the nachos and transfer to the oven for about 7 minutes. Remove when the cheese is melted and a few of the chips are starting to turn dark on the exposed areas.
- Sprinkle on the tomatoes, cilantro, salt, pepper, and oregano. Squeeze lime wedge over the top.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 400 (205°C).
- Line a sheet pan with aluminum foil and lightly coat with cooking spray.
- Mince up the chicken with a large knife or cleaver.
- Dice up onion, garlic, jalapeno, and cilantro.
- Remove chorizo from casings and pinch it into small chunks on top of the chicken.
- In a large skillet over medium-high heat, add oil and most of the onion (save a small handful of onion). Cook onions for 3-4 minutes, then add chicken, chorizo, taco seasoning, and garlic. Cook until chicken is cooked through. Then pour the mixture off into a colander to drain.
- Line the sheet pan with the whole tortilla chips -- skip the broken ones, they won't hold up under the toppings.
- Mix the drained meat/onion mix with most (1/2 - 2/3 of the can) of the refried beans.
- Spread the bean/meat/onion mix over the chips. This is hard because it doesn't spread well, so dropping it in small spoonfuls works better.
- Sprinkle cheese, jalapeños and reserved onions over the nachos and transfer to the oven for about 7 minutes. Remove when the cheese is melted and a few of the chips are starting to turn dark on the exposed areas.
- Sprinkle on the tomatoes, cilantro, salt, pepper, and oregano. Squeeze lime wedge over the top.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 400 (205°C).
- Line a sheet pan with aluminum foil and lightly coat with cooking spray.
- Mince up the chicken with a large knife or cleaver.
- Dice up onion, garlic, jalapeno, and cilantro.
- Remove chorizo from casings and pinch it into small chunks on top of the chicken.
- In a large skillet over medium-high heat, add oil and most of the onion (save a small handful of onion). Cook onions for 3-4 minutes, then add chicken, chorizo, taco seasoning, and garlic. Cook until chicken is cooked through. Then pour the mixture off into a colander to drain.
- Line the sheet pan with the whole tortilla chips -- skip the broken ones, they won't hold up under the toppings.
- Mix the drained meat/onion mix with most (1/2 - 2/3 of the can) of the refried beans.
- Spread the bean/meat/onion mix over the chips. This is hard because it doesn't spread well, so dropping it in small spoonfuls works better.
- Sprinkle cheese, jalapeños and reserved onions over the nachos and transfer to the oven for about 7 minutes. Remove when the cheese is melted and a few of the chips are starting to turn dark on the exposed areas.
- Sprinkle on the tomatoes, cilantro, salt, pepper, and oregano. Squeeze lime wedge over the top.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 400 (205°C).
- Line a sheet pan with aluminum foil and lightly coat with cooking spray.
- Mince up the chicken with a large knife or cleaver.
- Dice up onion, garlic, jalapeno, and cilantro.
- Remove chorizo from casings and pinch it into small chunks on top of the chicken.
- In a large skillet over medium-high heat, add oil and most of the onion (save a small handful of onion). Cook onions for 3-4 minutes, then add chicken, chorizo, taco seasoning, and garlic. Cook until chicken is cooked through. Then pour the mixture off into a colander to drain.
- Line the sheet pan with the whole tortilla chips -- skip the broken ones, they won't hold up under the toppings.
- Mix the drained meat/onion mix with most (1/2 - 2/3 of the can) of the refried beans.
- Spread the bean/meat/onion mix over the chips. This is hard because it doesn't spread well, so dropping it in small spoonfuls works better.
- Sprinkle cheese, jalapeños and reserved onions over the nachos and transfer to the oven for about 7 minutes. Remove when the cheese is melted and a few of the chips are starting to turn dark on the exposed areas.
- Sprinkle on the tomatoes, cilantro, salt, pepper, and oregano. Squeeze lime wedge over the top.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 400 (205°C).
- Line a sheet pan with aluminum foil and lightly coat with cooking spray.
- Mince up the chicken with a large knife or cleaver.
- Dice up onion, garlic, jalapeno, and cilantro.
- Remove chorizo from casings and pinch it into small chunks on top of the chicken.
- In a large skillet over medium-high heat, add oil and most of the onion (save a small handful of onion). Cook onions for 3-4 minutes, then add chicken, chorizo, taco seasoning, and garlic. Cook until chicken is cooked through. Then pour the mixture off into a colander to drain.
- Line the sheet pan with the whole tortilla chips -- skip the broken ones, they won't hold up under the toppings.
- Mix the drained meat/onion mix with most (1/2 - 2/3 of the can) of the refried beans.
- Spread the bean/meat/onion mix over the chips. This is hard because it doesn't spread well, so dropping it in small spoonfuls works better.
- Sprinkle cheese, jalapeños and reserved onions over the nachos and transfer to the oven for about 7 minutes. Remove when the cheese is melted and a few of the chips are starting to turn dark on the exposed areas.
- Sprinkle on the tomatoes, cilantro, salt, pepper, and oregano. Squeeze lime wedge over the top.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 400 (205°C).
- Line a sheet pan with aluminum foil and lightly coat with cooking spray.
- Mince up the chicken with a large knife or cleaver.
- Dice up onion, garlic, jalapeno, and cilantro.
- Remove chorizo from casings and pinch it into small chunks on top of the chicken.
- In a large skillet over medium-high heat, add oil and most of the onion (save a small handful of onion). Cook onions for 3-4 minutes, then add chicken, chorizo, taco seasoning, and garlic. Cook until chicken is cooked through. Then pour the mixture off into a colander to drain.
- Line the sheet pan with the whole tortilla chips -- skip the broken ones, they won't hold up under the toppings.
- Mix the drained meat/onion mix with most (1/2 - 2/3 of the can) of the refried beans.
- Spread the bean/meat/onion mix over the chips. This is hard because it doesn't spread well, so dropping it in small spoonfuls works better.
- Sprinkle cheese, jalapeños and reserved onions over the nachos and transfer to the oven for about 7 minutes. Remove when the cheese is melted and a few of the chips are starting to turn dark on the exposed areas.
- Sprinkle on the tomatoes, cilantro, salt, pepper, and oregano. Squeeze lime wedge over the top.
Notes
Sorting out whole chips can cost a quarter to a third of a bag, so buy an extra bag to be sure of having enough.