Description
Crispy, cheesy, and endlessly customizable, these gluten-free sheet pan nachos are the ultimate 20-minute meal. Dairy-free friendly, family friendly, and fun to make!
Ingredients
Scale
- 1 bag of gluten-free tortilla chips
- 2 – 3 cups cooked & shredded chicken (or protein of choice)
- 2 – 3 tablespoons taco seasoning
- 2 tablespoons extra virgin olive oil
- 1 jar queso of choice
- 1 can black beans, drained
- 1/2 red onion, thinly sliced
- 1/2 can sliced black olives
- 1/2 jar of your favorite salsa
Optional Toppings : avocado, jalapeños, sour cream, Mexican cheese, green onion
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper or spray with avocado/coconut oil spray.
- Warm the Chicken : In a skillet, heat olive oil and toss in shredded chicken and taco seasoning. Sauté for a few minutes until warmed through and tossed to evenly coat chicken with seasoning.
- Build Your Nachos : Spread tortilla chips in an even layer on the sheet pan. Top with warm seasoned chicken, black beans, queso, onions, and olives.
- Bake for 8 – 10 minutes, or until everything is hot and the edges of the chips start to lightly brown.
- Top and Serve : Drizzle with salsa and any other toppings you love. Serve hot!
Notes
- Use leftover protein to save time.
- Layer chips evenly to avoid soggyness.
- Serve hot for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American / Tex-Mex
