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Sheet Pan Nachos With Cilantro-Lime Sour Cream

A giant pan of hot, crispy, melty nachos customized with all your favorite toppings makes for a perfectly satisfying snack on Super Bowl Sunday or anytime of year.

From the Kitchen of Kimme Hargrove


Tortilla chips

3 cups cooked, shredded pulled pork or chicken

1-2 cups shredded cheese

1 cup black beans, drained and rinsed

¼ cup red onion, chopped

Tomatoes, chopped (optional)

Jalapenos, sliced (optional)

½ cup corn kernels, drained (optional)

½ cup sour cream

¼ cup cilantro, chopped, plus more for garnish

Juice of ½ a lime

Salt, to taste


Preheat oven to 350°F.

On a large baking sheet, layer: tortilla chips, pork, cheese, beans and onions. If adding tomatoes, jalapenos or corn, layer these on next. Bake until cheese melts and chips just begin to brown, about 5 minutes.

Meanwhile, in a small bowl, make Cilantro-Lime Sour Cream by stirring together sour cream, ¼ cup chopped cilantro, lime juice and salt.

Remove nachos from oven. Top with fresh cilantro and serve immediately with Cilantro-Lime Sour Cream on the side.

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