Sheet Pan Nachos – piled high with your favorite protein and lots of veggies and ready in less than 15 minutes, these nachos will quickly become a favorite in your house!
Sheet Pan Nachos is one of those dinners that is perfect for a busy weeknight. With a few pantry staples, you will have a dinner everyone loves on the table in less than 15 minutes. If you want to get a little fancier, marinate the steak or chicken in a little lime juice, olive oil, and fajita seasoning.
My girls ask for these nachos all the time and I make them a little healthier by using a little less cheese and LOTS of great veggies on top.
Here’s how to make Sheet Pan Nachos:
- Cut the chicken or steak into small cubes. If you prefer shredded chicken on your nachos, cut the chicken into strips instead.
- Mix together one packet of fajita seasoning, 2 tbsp of fresh lime juice and 2 tbsp of olive oil in a large resealable bag. Add the chicken or steak to the bag and let it marinade for a few hours (if you don’t have time to marinate, just let it sit for a few minutes and then cook). When the meat has marinated, heat up a large skillet and cook the meat until done.
- Preheat the oven to 375.
- Spray a large sheetpan with non-stick spray. Layer the tortilla chips on the pan and cover with shredded cheese. Add the meat on top and then your choice of toppings like black olives, corn, diced tomatoes, and jalapenos. Add a little extra cheese on top. Cook for 10-12 minutes or until all the cheese has melted.
- Remove from oven and top with sour cream, avocado, guacamole, salsa, or hot sauce. Enjoy!
Sheet Pan Nachos
Easy and quick Sheet Pan Nachos topped with delicious marinated chicken and/or steak and your favorite nacho toppings!
Ingredients
Marinade for chicken/steak:
- chicken and/or steak
- 1 packet of fajita seasoning
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
For the nachos:
- tortilla chips
- 1-2 cups shredded Mexican cheese
- diced tomatoes
- black olives
- canned corn
- Optional: jalapenos, salsa, hot sauce, guacamole, avocado slices, sour cream
Instructions
If marinating the chicken/steak:
- In a large resealable bag, add fajita seasoning, lime juice, and olive oil. Cut chicken or steak into cubes or strips (if you prefer the meat shredded). Put the meat into the marinade, seal it tightly, and refrigerate until ready to use.
- When ready, heat a large skillet over medium/high heat. Add a tbsp of olive oil to the pan. When hot, add the chicken/steak and cook until done. Keep in mind - if you like your steak rare or medium rare, it will cook more in the oven!
For the nachos:
- Preheat the oven to 375°.
- Spread the tortilla chips out on a large sheet pan. Top with lots of shredded cheese and then top with chicken/steak and your choice of ingredients.
- Cook for 10-12 minutes or until the cheese has melted. Remove from the oven and top with extras like guacamole, avocado slices, salsa, sour cream, or hot sauce.
Tried this recipe?Let us know how it was!
