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Best Chili Cheese Nachos for a Crowd

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These sheet pan chili cheese nachos are loaded with seasoned ground beef, beans, and a blend of melted cheeses, baked until bubbly and golden. Perfect for feeding a hungry crowd in under 30 minutes.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 can (15 ounces) diced tomatoes, undrained (fire-roasted preferred)
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup beef broth or water
  • 1 large bag (13–16 ounces) restaurant-style tortilla chips
  • 3 cups shredded sharp cheddar cheese (about 12 ounces)
  • 1 cup shredded Monterey Jack cheese (about 4 ounces)
  • 1/2 cup sour cream
  • 1/2 cup pickled jalapeños, drained
  • 1/2 cup fresh salsa or pico de gallo
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, diced
  • 1 lime, cut into wedges

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with aluminum foil for easy cleanup.
  2. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned, about 5-7 minutes. Leave about 1 tablespoon of fat in the pan.
  3. Add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Toast the spices for 30 seconds. Add the diced tomatoes (with juices), kidney beans, and beef broth. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until slightly thickened.
  5. Spread half the tortilla chips in an even layer on the prepared sheet pan. Spoon half the chili over the chips. Sprinkle half the cheddar and half the Monterey Jack over the chili.
  6. Top with the remaining chips, then the remaining chili, and finally the remaining cheese.
  7. Bake for 10-12 minutes, until the cheese is fully melted and bubbling around the edges. The top chips should be slightly golden.
  8. Remove from the oven and let cool for 2-3 minutes. Dollop sour cream over the top, scatter pickled jalapeños, sprinkle salsa, and finish with chopped cilantro and diced avocado. Squeeze lime wedges over everything.
  9. Serve immediately while the chips are still crispy.

Notes

Use sturdy restaurant-style chips to prevent sogginess. Shred your own cheese for the best melt. Make sure the chili is hot when layering. Serve immediately for maximum crispiness. Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven or air fryer.

Nutrition

Keywords: chili cheese nachos, sheet pan nachos, tailgate nachos, game day nachos, crowd-pleasing nachos, easy nachos recipe

Find it online: https://evabake.com/best-chili-cheese-nachos-for-a-crowd/