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Sheet Pan Party Nachos

  • Author: Mavis Butterfield


This is a pretty versatile recipe. We made it with chicken, but ground beef would be awesome as well. Also, you can add whatever additional ingredients your family will enjoy. Guacamole? Sure. Chives? Delish. Cilantro? Go for it. Whatever you pile on it, it’s a big pan of yum!



1 tablespoon olive oil
2 cloves garlic, minced
1 pound cooked shredded chicken
1 package taco seasoning {My DIY Taco Seasoning Mix is the bomb!}
1 regular-size bag of tortilla chips
1 can black beans, drained and rinsed
1 cup corn kernels, frozen & thawed or fresh
1 1/2 cups shredded cheese {I used Monterey Jack and cheddar—Pepper Jack would be yummy, too}
1 tomato, diced
1 jalapeno, sliced thin
Sour cream


Preheat oven to 400 F. Line a baking sheet with parchment paper or a Silpat and set aside.

Heat oil over medium-high heat in a large skillet. Saute the garlic until fragrant 1-2 minutes and then stir in the chicken and taco seasoning. Stir until well combined. You can add a bit of water if the chicken is too dry, but you don’t want it watery.

Spread chips evenly onto the baking sheet. Top with chicken, black beans, corn and cheese. Bake about 5 minutes or until heated through with melted cheese. Top with tomato, onion, jalapeno, and sour cream.