Original Recipe

Loaded Sheet Pan Nachos

Nachos might just be the most underrated weeknight dinner out there—but not just any nachos. Built with a strong layering ethic and quality ingredients like Old Europe Cheese, these loaded sheet pan nachos will have your friends and family hovering over them like moths around a flame.


1 13-ounce bag restaurant-style tortilla chips
1 1/2 cups shredded Reny Picot Mantoro
1/2 cup shredded Reny Picot Fontina
1 15-ounce can black beans, drained and rinsed
1 ear sweet corn, kernels cut off the cob
1 small red onion, finely chopped
1 jalapeño, seeded and thinly sliced
1 Roma tomato, diced
1 avocado
1 bunch cilantro
Juice and zest of 1 lime
Sour cream, for serving


  1. Preheat oven to 425°F and line a rimmed baking sheet with aluminum foil.
  2. Arrange 1/2 of the chips on the baking sheet in an even layer. Then sprinkle with 1/2 of the shredded cheese, black beans, and fresh corn kernels. Top with the remaining chips, followed by remaining cheese, black beans, and corn.
  3. Bake the nachos until the cheese is melted and the chips around the edges are beginning to brown, about 8 minutes.
  4. Just before serving, garnish the nachos with the red onion, jalapeño, Roma tomato, avocado, cilantro, lime juice and zest, and dollops of sour cream.