Loaded Sheet Pan Nachos
Give me a tray of nachos any day, and I’ll devour it solo! My love for Tex-Mex knows no bounds, and this tray-baked nacho recipe is a game changer. Crispy corn chips are piled high with gooey cheese, savory chicken, and vibrant veggies, all topped with creamy sour cream and zesty salsa. Perfect for game day or a cozy night in, these nachos are sure to become your new favorite indulgence!
Total Time: 25 minutes
Ingredients
- 1 bag of corn chips (any variety, including blue corn chips)
- 3 cups shredded cheese (1 cup mozzarella and 2 cups cheddar)
- 1 ½ cups leftover cooked chicken
- 1 cup corn
- ½ cup diced red onion
- ½ cup chopped tomatoes
- Olives (optional)
- 2 tablespoons taco seasoning (homemade versions are available online)
- Fresh cilantro
- Tajin (chili lime seasoning)
- ½ cup sour cream
- Smashed avocados with sea salt
- Peach or mango salsa
STEPS TO FOLLOW:
Step 1: Preheat Oven
Set your oven to 350°F (175°C). Line a tray with corn chips, stacking them in one or two layers as desired.
Step 2: Layer the Cheese
Sprinkle half of the shredded cheese evenly over the chips to prevent sogginess. Add 1 tablespoon of taco seasoning on top.
Step 3: Add Ingredients
Layer the remaining ingredients step by step, distributing them evenly across the nachos.
Step 4: Top with Cheese
Finish with the remaining cheese and bake for about 10-12 minutes, or until the cheese is melted and bubbly.
Step 5: Garnish and Serve
Top with your favorite garnishes, such as cilantro and sour cream (essential!), sprinkle with Tajin, and add salsa if desired. Enjoy immediately for the best flavor!