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.

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.

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!

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.

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? It 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!

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.

credit: Sarah Lehberger

Pile on more toppings. Obviously.

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!

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?

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Beef Chili Sheet Pan Nachos

Yield: 4 servings (dinner) | 8-10 servings (appetizer)

Prep Time: 15 minutes

Cook Time: 6 minutes

Total Time: 21 minutes

Beef chili sheet pan nachos are a cinch to make and use up all kinds of leftovers from the fridge. Why pay for mediocre restaurant nachos when you can make outstanding beef chili nachos at home?

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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

1. Preheat broiler. Line a large baking sheet with parchment paper.
2. 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.
3. 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.

Notes

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

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• 
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• 
  Reynolds Kitchens Pre-Cut Parchment Paper Baking Sheets - 12x16 Inch, 22 Count

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