One Pan, 17 Ways: Sheet Pan Nachos So Loaded You Can Call Them Dinner, Plus Caramel Apple Nachos for Dessert

Nachos are not just a game day snack anymore. One sheet pan can be a cheap family dinner tonight, a spooky Halloween party plate, and, with a bag of apples, even dessert. These sheet pan nachos all follow the same easy plan: a single layer of sturdy chips, cheese on every chip, a quick bake and fresh toppings at the end so nothing gets soggy. Grab the biggest pan you own and pick your favorite..

Halloween Sheet Pan Nachos With Sour Cream Ghosts

This is the plate that makes kids squeal at a Halloween party. It is a classic beef and bean nacho pan, but the sour cream goes on in little ghost shapes with tiny olive eyes. Pipe the ghosts from a zip-top bag with the corner snipped off. It takes 5 extra minutes and gets the most photos of the night. Will your crew eat the ghosts first?

You will need: 1 bag (13 oz) sturdy tortilla chips, 1 lb ground beef, 2 tbsp taco seasoning, 1 can (15 oz) black beans (drained), 3 cups shredded cheddar and Monterey Jack, 1/2 cup pickled jalapenos, 1 cup diced tomatoes, 1 cup guacamole, 1 cup sour cream, 6 black olives, chopped cilantro.

How to make it: 1. Heat the oven to 400 F and line a sheet pan with foil. 2. Brown the beef, add taco seasoning and a splash of water, and simmer 3 minutes. 3. Spread the chips in one layer, then add beef, beans and cheese. 4. Bake 8 to 10 minutes until melted. 5. Add jalapenos, tomatoes and guacamole. 6. Pipe small sour cream ghosts and add bits of olive for eyes.

Classic Sheet Pan Nachos With Beef

Start with the classic. Seasoned beef, melty cheese and all the toppings make a full dinner for four for about the price of one takeout meal. The two tricks that make sheet pan nachos better than restaurant ones: use thick chips that will not snap under the toppings, and add cheese in two layers so the bottom chips are not naked. Who in your family steals the cheesiest chip?

You will need: 1 bag (13 oz) thick tortilla chips, 1 lb ground beef, 2 tbsp taco seasoning, 3 cups shredded Mexican cheese blend, 1 can (15 oz) refried beans (warmed), 1 cup pico de gallo, 1/2 cup sour cream, sliced jalapenos, sliced green onion.

How to make it: 1. Heat the oven to 400 F. 2. Brown the beef with the seasoning and a splash of water. 3. Spread half the chips on a lined sheet pan, dot with beans, beef and half the cheese. 4. Add the rest of the chips and cheese. 5. Bake 8 to 10 minutes. 6. Top with pico, sour cream, jalapenos and green onion and serve right away.

Chili Cheese Sheet Pan Nachos

Got leftover chili? This is the best way to use it. Thick chili and a pour of warm cheese sauce turn plain chips into something you need a fork for. Keep the chili thick, because soupy chili makes soggy nachos. A handful of diced onion and jalapeno on top cuts through all that richness.

You will need: 1 bag (13 oz) tortilla chips, 3 cups thick beef and bean chili (homemade or leftover), 2 cups shredded cheddar, 1 cup warm nacho cheese sauce (see the cheese sauce slide), 1/2 small white onion (diced), 1 jalapeno (sliced), sour cream.

How to make it: 1. Heat the oven to 400 F. 2. Spread the chips on a lined sheet pan. 3. Spoon the warm chili over the chips. 4. Sprinkle with cheddar and bake 8 minutes. 5. Drizzle with the cheese sauce. 6. Finish with onion, jalapeno and sour cream.

Buffalo Chicken Nachos

These sheet pan nachos have all the flavor of wings with none of the mess. Shredded chicken tossed in buffalo sauce goes on the chips with cheese, then you finish with a drizzle of ranch or blue cheese and some crunchy celery. Rotisserie chicken makes this a 15 minute dinner. Team ranch or team blue cheese?

You will need: 1 bag (13 oz) tortilla chips, 3 cups shredded rotisserie chicken, 1/2 cup buffalo wing sauce, 2 cups shredded Monterey Jack, 1 cup shredded cheddar, 1/3 cup ranch or blue cheese dressing, 2 celery ribs (diced), 2 green onions (sliced).

How to make it: 1. Heat the oven to 400 F. 2. Toss the chicken with the buffalo sauce. 3. Spread chips on a lined sheet pan and top with chicken and both cheeses. 4. Bake 8 to 10 minutes. 5. Drizzle with dressing. 6. Sprinkle with celery and green onion.

Pulled Pork BBQ Nachos

Leftover pulled pork makes some of the best sheet pan nachos, turning into a whole new meal on a bed of chips. Smoky barbecue sauce, sharp cheddar and a scoop of crunchy coleslaw on top make these taste like a backyard cookout. Store-bought pulled pork works great on a busy weeknight. Pickled red onions on top are the secret upgrade.

You will need: 1 bag (13 oz) tortilla chips, 3 cups pulled pork, 1/2 cup barbecue sauce, 2 1/2 cups shredded sharp cheddar, 1 cup coleslaw, 1/4 cup pickled red onions, sliced jalapenos, chopped cilantro.

How to make it: 1. Heat the oven to 400 F. 2. Warm the pork with the barbecue sauce. 3. Layer chips, pork and cheese on a lined sheet pan. 4. Bake 8 to 10 minutes until the cheese melts. 5. Top with coleslaw, pickled onions, jalapenos and cilantro. 6. Add an extra drizzle of barbecue sauce.

Chicken Fajita Nachos

Sizzling fajita chicken with peppers and onions is already perfect on a tortilla, so why not make it into sheet pan nachos? Slice the chicken thin so it cooks fast, and let the peppers get a little charred for that restaurant smell. A squeeze of lime at the end makes everything taste brighter. This one is a hit with teens.

You will need: 1 bag (13 oz) tortilla chips, 1 1/2 lb boneless chicken breast (thinly sliced), 2 bell peppers (sliced), 1 onion (sliced), 2 tbsp oil, 2 tbsp fajita seasoning, 3 cups shredded Monterey Jack, 1 cup guacamole, sour cream, 1 lime.

How to make it: 1. Heat the oven to 400 F. 2. Cook the chicken in oil with the seasoning in a hot skillet 5 to 6 minutes until it reaches 165 F, then remove. 3. Cook the peppers and onion 5 minutes until charred at the edges. 4. Layer chips, chicken, vegetables and cheese on a sheet pan. 5. Bake 8 minutes. 6. Add guacamole, sour cream and a squeeze of lime.

Breakfast Sheet Pan Nachos With Eggs

Nachos for breakfast? Yes, and they are perfect for a lazy weekend or a brunch crowd. Chips get topped with chorizo or sausage, cheese and eggs baked right on the pan, then finished with salsa and avocado. The runny yolks become a sauce. It is fun, filling and only one pan to wash.

You will need: 1 bag (13 oz) tortilla chips, 1/2 lb chorizo or breakfast sausage (cooked and crumbled), 2 cups shredded cheddar, 6 eggs, 1 cup salsa, 1 avocado (diced), 2 green onions (sliced), hot sauce.

How to make it: 1. Heat the oven to 400 F. 2. Spread the chips on a lined sheet pan and add sausage and cheese. 3. Bake 5 minutes. 4. Make 6 small wells in the chips and crack an egg into each. 5. Bake 8 to 10 minutes until the whites are set. 6. Top with salsa, avocado, green onion and hot sauce.

Loaded Baked Potato Nachos

No chips needed for these sheet pan nachos. Thin potato slices roasted until crisp become the base, then you pile on cheese, bacon, sour cream and chives, just like a loaded baked potato. They are gluten free and a little more filling than regular nachos. Slice the potatoes evenly so they crisp at the same time.

You will need: 2 lb russet potatoes (sliced 1/8 inch thick), 3 tbsp olive oil, 1 tsp salt, 1/2 tsp garlic powder, 2 cups shredded cheddar, 6 slices bacon (cooked and crumbled), 1/2 cup sour cream, chopped chives.

How to make it: 1. Heat the oven to 425 F. 2. Toss the potato slices with oil, salt and garlic powder. 3. Spread in one layer on 2 lined sheet pans. 4. Roast 25 to 30 minutes, flipping once, until golden and crisp. 5. Push the slices together, top with cheese and bacon and bake 5 more minutes. 6. Add sour cream and chives.

Thanksgiving Leftover Sheet Pan Nachos

The day after Thanksgiving, this is the best thing you can do with the leftovers. Shredded turkey, white cheddar and a fresh cranberry salsa with jalapeno and cilantro taste bright and new, not like the same plate again. Kids who are tired of turkey suddenly ask for seconds. Want more party ideas? Our game day dips go great on the side.

You will need: 1 bag (13 oz) tortilla chips, 3 cups shredded leftover turkey, 2 cups shredded white cheddar, 1 cup shredded Monterey Jack. Cranberry salsa: 1 cup fresh cranberries, 1 jalapeno (seeded), 2 green onions, 1/4 cup cilantro, 2 tbsp sugar, juice of 1 lime, pinch of salt. Sour cream to serve.

How to make it: 1. Pulse the cranberry salsa ingredients in a food processor until chunky, then chill 15 minutes. 2. Heat the oven to 400 F. 3. Layer chips, turkey and both cheeses on a lined sheet pan. 4. Bake 8 to 10 minutes. 5. Spoon the cranberry salsa on top. 6. Add dollops of sour cream and more green onion.

Greek Pita Chip Nachos

Swap tortilla chips for pita chips and the whole flavor changes. Toppings like feta, cucumber, tomato, olives and a garlicky yogurt sauce make these taste like a gyro on a platter. Add chicken or keep it vegetarian. They are served cool, so you can make them for a summer potluck or a lighter fall dinner.

You will need: 1 bag (8 oz) pita chips, 2 cups cooked chicken (diced, optional), 1 cup diced cucumber, 1 cup cherry tomatoes (halved), 1/2 cup crumbled feta, 1/4 cup sliced Kalamata olives, 1/4 cup thin red onion slices. Sauce: 3/4 cup Greek yogurt, 1 grated garlic clove, 1 tbsp lemon juice, 1 tbsp chopped dill, salt.

How to make it: 1. Stir the sauce ingredients together. 2. Spread the pita chips on a large platter. 3. Scatter the chicken, cucumber, tomatoes, olives and onion over the chips. 4. Drizzle with the yogurt sauce. 5. Finish with feta and extra dill. 6. Serve right away.

Sweet Potato Nachos

Roasted sweet potato rounds make a sweet and smoky base that pairs perfectly with black beans, cheese and a little chili powder. Sheet pan nachos like these are an easy way to sneak more vegetables into a family dinner without anyone complaining. Use a mandoline or a sharp knife so the slices are thin and crispy at the edges.

You will need: 2 large sweet potatoes (sliced 1/8 inch thick), 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp cumin, 1 tsp salt, 1 can (15 oz) black beans (drained), 1 1/2 cups shredded pepper jack, 1/2 cup corn, 1 avocado, lime crema or sour cream.

How to make it: 1. Heat the oven to 425 F. 2. Toss the slices with oil, chili powder, cumin and salt. 3. Roast in one layer 20 to 25 minutes, flipping once. 4. Top with beans, corn and cheese. 5. Bake 5 more minutes. 6. Add avocado and a drizzle of crema.

Black Bean Veggie Sheet Pan Nachos

Meatless Monday never tasted so good. Black beans, corn, peppers and loads of cheese make these sheet pan nachos hearty enough for dinner, and fresh pico de gallo and guacamole make them bright. They are also one of the cheapest meals on this list. Add a fried egg on top for extra protein.

You will need: 1 bag (13 oz) tortilla chips, 1 can (15 oz) black beans (drained), 1 cup corn, 1 red bell pepper (diced), 1 tsp cumin, 3 cups shredded Mexican cheese blend, 1 cup pico de gallo, 1 cup guacamole, sour cream, cilantro.

How to make it: 1. Heat the oven to 400 F. 2. Toss the beans, corn and pepper with cumin. 3. Layer chips, bean mix and cheese twice on a lined sheet pan. 4. Bake 8 to 10 minutes. 5. Top with pico, guacamole, sour cream and cilantro.

Garlic Lime Shrimp Nachos

Shrimp cook in about 3 minutes, so these sheet pan nachos feel fancy but come together faster than most. Garlic, lime and a little chili make the shrimp juicy, and a creamy chipotle drizzle ties it all together. Serve them for a date night at home or a small party. Would you try shrimp on nachos?

You will need: 1 bag (13 oz) tortilla chips, 1 lb peeled shrimp, 2 garlic cloves (minced), 1 tbsp olive oil, 1/2 tsp chili powder, juice of 1 lime, 2 cups shredded Monterey Jack, 1 cup shredded cabbage, 1/2 cup mango or pineapple salsa. Drizzle: 1/3 cup sour cream mixed with 1 tsp adobo sauce.

How to make it: 1. Toss the shrimp with garlic, oil, chili powder and half the lime juice. 2. Sear in a hot skillet 1 to 2 minutes per side until pink. 3. Heat the oven to 400 F and bake the chips and cheese 6 to 8 minutes. 4. Top with shrimp, cabbage and salsa. 5. Drizzle with chipotle cream and the rest of the lime.

Homemade Nacho Cheese Sauce

Every nacho night needs a pot of real cheese sauce. This one is smooth, a little spicy and made with simple ingredients, no processed block needed. Evaporated milk keeps it silky without a flour roux. It reheats well, and it is also great on fries, baked potatoes or broccoli. Keep it warm in a small slow cooker for parties.

You will need: 8 oz sharp cheddar (shredded from a block), 4 oz Monterey Jack (shredded), 1 tbsp cornstarch, 1 can (12 oz) evaporated milk, 2 tbsp diced pickled jalapenos plus 1 tbsp of their juice, 1/2 tsp chili powder, pinch of salt.

How to make it: 1. Toss the shredded cheese with the cornstarch. 2. Heat the evaporated milk in a saucepan until steaming but not boiling. 3. Add the cheese a handful at a time, whisking until smooth. 4. Stir in the jalapenos, juice and chili powder. 5. Season and serve warm. 6. Thin with a splash of milk if it thickens.

Caramel Apple Sheet Pan Nachos

Here is the dessert surprise, and it is one of the fastest rising nacho searches this fall. Thin apple slices stand in for chips and get drizzled with warm caramel and peanut butter, then sprinkled with mini marshmallows, pecans and chocolate chips. Kids can build their own. Toss the slices in lemon water first so they stay crisp and bright.

You will need: 4 crisp apples (thinly sliced), 2 cups water with 1 tbsp lemon juice, 1/2 cup caramel sauce (warmed), 3 tbsp creamy peanut butter (warmed), 1/2 cup mini marshmallows, 1/4 cup chopped pecans, 1/4 cup mini chocolate chips, flaky salt.

How to make it: 1. Soak the apple slices in the lemon water for 3 minutes, then pat them very dry. 2. Arrange them in overlapping rows on a board or sheet pan. 3. Drizzle with the caramel and peanut butter. 4. Scatter the marshmallows, pecans and chocolate chips. 5. Finish with a pinch of flaky salt and serve right away.

Apple Pie Nachos With Cinnamon Chips

Think apple pie, but you eat it with your hands. Flour tortillas cut into triangles and baked with cinnamon sugar become crispy, sweet chips. Warm apple pie filling goes on top with a drizzle of icing and a little whipped cream. They taste best warm, right out of the oven.

You will need: 6 flour tortillas, 3 tbsp melted butter, 1/4 cup sugar mixed with 2 tsp cinnamon, 2 cups apple pie filling (or cooked cinnamon apples, chopped), 1/2 cup powdered sugar mixed with 1 tbsp milk, whipped cream.

How to make it: 1. Heat the oven to 375 F. 2. Brush the tortillas with butter and sprinkle with cinnamon sugar. 3. Cut each into 8 triangles and spread on 2 sheet pans. 4. Bake 8 to 10 minutes until crisp. 5. Warm the apple filling and spoon it over the chips. 6. Drizzle with icing and add whipped cream.

S’mores Dessert Nachos

End nacho night by the campfire, without the campfire. Graham crackers, chocolate and marshmallows go under the broiler for 2 minutes until the tops are toasty and gooey. Watch them closely, because marshmallows go from golden to burnt fast. So, which sheet pan nachos are you making first: dinner, Halloween or dessert..

You will need: 1 sleeve graham crackers (broken into squares), 1 bag (10 oz) mini or regular marshmallows, 1 cup chocolate chips, 2 chocolate bars (broken), 2 tbsp caramel sauce (optional), crushed graham crackers for topping.

How to make it: 1. Turn on the broiler and line a sheet pan with foil. 2. Spread the graham squares in one layer. 3. Add chocolate chips and pieces, then cover with marshmallows. 4. Broil 1 to 2 minutes, watching the whole time, until the tops are golden. 5. Drizzle with caramel, sprinkle with crumbs and serve warm.