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Sheet Pan Chicken Nachos

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 8-12 mins
  • Total Time: 18-27 mins
  • Yield: Serves 6 1x
  • Category: Entree
  • Method: Stove-Top, Baking


Easy cheesy chicken and black bean nachos cooked on a sheet pan.


  • 1 tablespoon oil
  • 1-pound ground chicken or turkey
  • 15-ounce can black beans, rinsed and drained
  • 2 tablespoons taco seasoning (see notes)
  • 1 teaspoon kosher or sea salt
  • 60 tortilla chips
  • ½ cup shredded Mexican cheeses
  • Toppings of choice: Salsa, plain Greek yogurt, sliced avocado or guacamole, sliced black olives, diced tomato, diced red onion, fajita peppers, Mexi-corn, shredded lettuce


  1. Preheat oven to 375 degrees.
  2. Heat oil in a large skillet to medium heat. Add ground chicken or turkey and cook 5-7 minutes or until cooked through, breaking up into pieces with a wooden spoon as it cooks. Stir in the black beans, taco seasoning, salt and ¼ cup water and bring to a simmer for 2-3 minutes, stirring occasionally.
  3. Line the tortilla chips on a baking sheet. Evenly distribute the chicken bean mixture onto the chips, then evenly sprinkle with shredded cheese. Bake 8-12 minutes or until cheese is melted and bubbly.
  4. Remove from the oven, scoop onto plates and serving with desired toppings.


Cooking Tip: Make your own taco seasoning with 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder and ½ teaspoon ground black pepper. Add a pinch of cayenne pepper for heat.


  • Serving Size: 1/6 of recipe
  • Calories: 304
  • Sugar: 1g
  • Sodium: 404mg
  • Fat: 13g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 7g
  • Protein: 26g
  • Cholesterol: 23mg

Keywords: nachos, sheet pan, chicken, black beans