Sheet Pan Chili Nachos

I make these nachos every summer when we're camping, so I'm officially classifying sheet pan chili nachos as a year-round dish, not just a winter or cold weather thing.

These easy weeknight nachos with homemade chili, cheese and your favorite toppings may just become a new favorite in your household.

The whole family will love them!

How to make sheet pan chili nachos

Featured Ingredients

For the chili:

• Onion and garlic: The start of any great chili recipe!
• Ground beef: Grab a pound of your favorite ground beef for this recipe.
• Chipotle chilis in adobo sauce: They spicy and absolutely packed with smoky flavor!
• Chili powder and smoked paprika: Flavor, flavor, flavor.
• Beans: I use dark red kidney in my chili.
• Diced tomatoes: The canned kind are perfect.
• Beef stock: Do not use water - beef stock will add so much flavor.

For the nachos:

• Tortilla chips: As the base of the sheet pan nachos.
• Cheese: And lots of it! To melt on top of the chili.
• Toppings: Plain Greek yogurt or sour cream, chopped green onion, chopped cilantro, diced avocado and/or salsa

Step-by-Step Instructions

To make the chili:

1. Heat oil in a Dutch oven to medium.
2. Add onion and saute 2-3 minutes or until slightly soft.
3. Add ground beef and cook 5-6 minutes or until browned, breaking beef into small pieces with a wooden spoon as it cooks.
4. Stir in the garlic, chipotle chili, chili powder, smoked paprika, salt and black pepper.
5. Add the black beans, kidney beans, diced tomatoes and stock and bring to a simmer, stirring occasionally, for 10-15 minutes or until thickened.
6. Taste and adjust seasoning, if necessary.
7. Optional: Place a cup of chili in a food processor or blender and pulse until blended.
8. Transfer back to the chili and stir to combine.

To make the nachos:

1. Preheat the oven to 400 degrees.
2. Arrange the chips in a layer on a large baking sheet.
3. Spoon the chili over the chips and top with shredded cheese.
4. Bake 10-12 minutes or until cheese is melted and bubbly.
5. Serve nachos with desired toppings. Serve immediately.

Recipe Substitutions and Alterations

• For the ground beef: Use ground turkey, chicken or pork or a mixture of ground meats.
• For the chipotle chilis in adobo: If you don't have them, skip it or add a dash of chipotle chili powder or crushed red pepper flakes for heat.
• For the smoked paprika: If you don't have any, you can skip it.
• For the diced tomatoes: I use fire-roasted, but you can use regular (petite diced or regular).
• For the toppings: Use any toppings you'd enjoy on tacos!
  • Set up a topping bar for your family to choose their own.

Nutrition Considerations

• To make this gluten free: This recipe is gluten free. Be sure all packaged ingredients are gluten free.
• To make this dairy free: Use a dairy free shredded cheese substitute or leave it off.
  • Skip the Greek yogurt or sour cream topping.
• To make this vegetarian: Use another can or two of beans instead of ground meat.
• To make this vegan: Use a plant-based shredded cheese substitute or leave it off.
  • Skip the Greek yogurt or sour cream topping.
  • Use another can or two of beans instead of ground meat.
  • Use vegetable stock instead of beef.
• To make this nut free: This recipe does not contain nuts.
  • Be sure all packaged ingredients are nut free.
• To make this egg free: This recipe does not contain eggs.

Other ground beef recipes you'll love:

• Cheesy Taco Pasta
• Zucchini Roll-Ups
• Beef Tacos with Refried Beans
• Taco Lettuce Cups
• Tater Tot Casserole
• Cocktail Meatballs with Cranberry BBQ Sauce

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