Skip the mediocre restaurant nachos and make your own at home! These beef chili sheet pan nachos are a cinch to make and use up all kinds of leftovers from the fridge.

Beef Chili Sheet Pan Nachos

You didn’t think I’d let this winter slip by without sharing a new chili recipe, did you?

“What?? It’s totally spring!” you say. Oh yeah. I know. On the calendar. But certainly not here in New England.

Beef Chili Sheet Pan Nachos

We’re still battling freezing rain, single-digit wind chills, and nor’easters. You guys know I LOVE my New England winters but this is not my favorite time of year. As we’re waiting for our daffodils to pop up, we’re also watching snow fall in April. True story.

So, what I say is if you can’t beat ’em, join ’em! And beef chili sheet pan nachos it is!

Beef Chili Sheet Pan Nachos
credit: Sarah Lehberger

We made these sheet pan nachos a few weeks back during our lifestyle photoshoot for the blog and had a lot of fun making them together. Nachos are usually something we make together and I, for one, love how the division of labor makes a meal (or appetizer) like this one so easy.

Beef Chili Sheet Pan Nachos

Kyle chopped the cilantro, shredded the cheese, and made the guac. I pitted the avocados, chopped the red onions and sliced the radishes. The chili? Was made already! We used some of the leftovers I had frozen after I made a big batch of our fave crock pot beef chili back in January. Oh how I love using up leftovers!

Beef Chili Sheet Pan Nachos
credit: Sarah Lehberger

Scatter your tortilla chips all over a sheet pan. Pile on the toppings. Two layers of chips and shredded cheese, if you please.

Broil for a few minutes.

Beef Chili Sheet Pan Nachos
credit: Sarah Lehberger

Pile on more toppings.

Beef Chili Sheet Pan Nachos

And the rest is history. Clearly.

While nachos are usually served as an appetizer, we love them as lunch or dinner from time to time. It’s a hearty meal, hitting on all the food groups, and especially healthy with all that avocado. Oh yeah baby!

Beef Chili Sheet Pan Nachos

And with a cold beer, margarita, or frozen strawberry gin slushie? Beef chili sheet pan nachos for dinner any night of the week, any time of the year…actually, could there be a bad time of the year for nachos?

Beef Chili Sheet Pan Nachos

  • Prep Time: 15min
  • Cook Time: 5-7min
  • Yield: 4 servings (dinner) | 8-10 servings (appetizer)

Notes

Obviously, nachos are completely versatile. The toppings listed below are what we used this time around but you should feel free to add whichever toppings you love most.

Ingredients

1 bag tortilla chips (we’re loving Tostitos Multigrain these days)
8 oz extra sharp cheddar, shredded
2 cups beef chili, heated through
Your favorite guacamole
Sour cream
2-3 radishes, thinly sliced
Fresh cilantro, chopped
¼ small red onion, diced small (about a scant ¼ cup)

Instructions

  • 01

    Preheat broiler. Line a large baking sheet with parchment paper.

  • 02

    Scatter half of the tortilla chips across the pan. Top with half of the cheese. Add the remaining tortilla chips. Spread chili out over the chips and top with remaining cheese.

  • 03

    Broil until cheese is melted and chips start to brown at the edges a little. Remove from the oven and dollop guacamole and sour cream over the top. Scatter the radishes around and sprinkle with cilantro and red onions before serving while nachos are still hot.

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  • Lydia
    March 30, 2017 at 11:21 AM

    Apparently we think alike, because about 2 weeks ago I made sheet nachos for the fam. These look divine! 🙂

    • Tara
      March 30, 2017 at 7:28 PM

      Well, of course we think alike! 🙂 Sheet pan nachos are seriously one of our favorite meals/apps for when we have people over too – one sheet pan feeds an army!

  • Jaida ~ Sweet Beginnings Blog
    April 20, 2017 at 12:55 PM

    These look so delish! I am a big fan of all things nacho 🙂

    • Tara
      April 20, 2017 at 2:00 PM

      Thanks, Jaida! Me too!!

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