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Print Recipe

Snacks

Sheet Pan Loaded Nachos

About the Recipe

Ingredients

serves 4-6

2 teaspoons olive oil
12 ounces fresh chorizo, casings removed
1 small onion, chopped
2 cloves garlic, chopped
1 (15-ounce) can black beans, rinsed
8 ounces tortilla chips
10 ounces sharp cheddar or pepper jack cheese, grated (about 2.5 cups)
½ small head iceberg lettuce, shredded
¾ cup fresh salsa
1 avocado, diced
Chopped fresh cilantro
Chopped pickled jalapenos
Sour cream

Directions

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
Heat oil in a large skillet over medium heat. Add chorizo, onion, and garlic and cook, breaking chorizo into pieces with a wooden spoon, until browned, 6 to 8 minutes. Stir in beans and cook until warm, 2 to 4 minutes.
Spread chips on prepared pan. Spoon chorizo mixture over chips and sprinkle with cheese. Bake until the cheese is melted and chips are toasted, 10 to 12 minutes.
Serve topped with lettuce, salsa, avocado, cilantro, jalapeños, and/or sour cream.

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