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Easy Sheet Pan Nachos Recipe for Flavorful Cinco de Mayo Fiesta

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A quick, budget-friendly sheet pan nachos recipe perfect for Cinco de Mayo or any festive gathering, featuring crispy chips, melty cheese, and fresh toppings.

Ingredients

Scale
  • 8 ounces (225 grams) tortilla chips, sturdy thick-cut
  • 2 cups (200 grams) shredded cheese blend (cheddar and Monterey Jack)
  • 8 ounces (225 grams) ground beef or shredded rotisserie chicken, cooked and seasoned (optional for vegetarian)
  • 1 cup (165 grams) canned black beans, drained and rinsed
  • 1–2 jalapeños, sliced fresh or pickled
  • 1 cup (150 grams) diced tomatoes, fresh or canned, drained
  • 2–3 green onions, chopped
  • Sour cream or Greek yogurt for topping
  • Small handful fresh cilantro, chopped (optional)
  • Seasoning mix: 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a skillet over medium heat, brown 8 ounces (225 g) of ground beef or warm shredded chicken. Season with 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, salt, and pepper. Cook for about 7-8 minutes until fully cooked and fragrant. Drain excess fat if needed.
  3. Rinse and drain 1 cup (165 g) black beans. Slice 1-2 jalapeños thinly, chop 2-3 green onions, and dice 1 cup (150 g) of tomatoes.
  4. Spread the 8 ounces (225 g) tortilla chips evenly on a large rimmed sheet pan in a single layer. Overlapping is okay; avoid huge piles to prevent sogginess.
  5. Evenly distribute the cooked meat, black beans, diced tomatoes, and jalapeños over the chips.
  6. Generously sprinkle 2 cups (200 g) shredded cheese over everything, covering most toppings.
  7. Bake in the oven for 8-12 minutes, or until the cheese is bubbly and golden in spots. Watch closely to avoid burning.
  8. Remove from oven and immediately sprinkle chopped green onions and cilantro (if using). Add dollops of sour cream or Greek yogurt on top before serving.

Notes

For extra crunch, add a layer of cheese under the chips. Work quickly when layering to prevent soggy chips. Rotate the sheet pan halfway through baking if your oven cooks unevenly. Use fresh jalapeños for a balanced heat. For dairy-free, use vegan cheese and skip sour cream or substitute with avocado slices. Store leftovers in an airtight container in the fridge up to 2 days; reheat in oven at 350°F for 8-10 minutes to keep chips crispy.

Nutrition

Keywords: sheet pan nachos, Cinco de Mayo, easy nachos, budget-friendly, quick snack, cheesy nachos, party food

Find it online: https://clunkcook.com/easy-sheet-pan-nachos-recipe-for-flavorful-cinco-de-mayo-fiesta/