Chili Sheet Pan Nachos Sweet and Salty Recipe in 15-Minute

Sheet Pan Nachos 

Chili Sheet Pan Nachos Sweet and Salty Recipe in 15-Minute

Sheet Pan Chili Nachos

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

These easy weekend nachos with homemade chili, cheese, and your favorite toppings may become a new favorite in your home.

The whole family will love them!

This ground beef nacho recipe is full of flavor and everyone will love it! Gooey cheese mixed with your favorite Mexican toppings makes the best homemade nachos. It's also featured in Kevin's Office Chili Cookbook!

This recipe is perfect for busy weeknights because it's easy to make and easy to clean up. It can be a complete meal or one of the side dishes. You'll become a nachos connoisseur because this recipe is amazing.

15-Minute Sweet and Salty Chili Sheet

I’ve been making these sheet pan baked bean nachos for nearly 10 years now. My sister Tera originally shared her recipe with us years ago, and I have since adapted it slightly to my own flavor preferences. They are just as delicious as hers!

I love this bean and meat mixture on nachos. It is slightly sweet thanks to the baked beans but salty with the ground beef. Sometimes on busy nights I don’t even get plates out-we just eat together at the table right out of the pan.


  • 1 pound ground beef
  • One 28-ounce can of baked beans (I use Bush’s®)
  • One 15-ounce can of corn, drained
  • Gluten-free corn tortilla chips
  • 3 cups shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • Garnishes: gluten-free sour cream, salsa, cilantro, chopped
  • tomatoes, smoked paprika


In a frying pan, brown the beef. Add paprika.

While the beef is cooking, spread the tortilla chips onto a baking sheet. Sprinkle them with lots of shredded cheese.

Once the beef is browned, add the corn and beans and stir until heated.

Spoon the bean and beef mixture onto the chips and cheese and broil everything for 2 minutes.

Top with gluten-free sour cream, salsa, cilantro, and fresh tomatoes. A sprinkle of smoked paprika is optional.


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