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Easy One-Pan Sheet Pan Nachos for College Dorms

dorm nachos - featured image

These one-pan sheet pan nachos are proof that you don’t need a full kitchen to make something genuinely good. They’re simple, forgiving, and endlessly adaptable, perfect for dorm rooms or tiny apartments.

Ingredients

Scale
  • 1 large bag (1012 ounces) tortilla chips (restaurant-style, like Tostitos Scoops)
  • 2 cups (8 ounces) shredded Mexican blend cheese
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 medium Roma tomatoes, diced
  • 1 medium jalapeño, sliced into thin rounds
  • 34 green onions, sliced
  • 1/2 cup sour cream
  • 1/2 cup fresh salsa or pico de gallo
  • 1 medium avocado (for guacamole or sliced)
  • Handful fresh cilantro, chopped (optional)
  • 1 lime, cut into wedges
  • 1/2 pound cooked ground beef or chorizo (optional)
  • Pickled jalapeños (optional)
  • Sliced black or green olives (optional)

Instructions

  1. Preheat your oven or toaster oven to 400°F (200°C).
  2. Line your sheet pan with aluminum foil or parchment paper.
  3. Spread half the tortilla chips in an even layer on the pan.
  4. Sprinkle half the black beans and half the shredded cheese over the first chip layer.
  5. Add the second layer of chips on top, covering gaps from the first layer.
  6. Top with the remaining beans and cheese. If adding meat or olives, scatter them over this layer now.
  7. Bake for 10-12 minutes, until the cheese is fully melted and bubbly. Watch after 8 minutes to prevent burning.
  8. Remove the pan from the oven and let it rest for 2 minutes.
  9. Top with diced tomatoes, sliced jalapeños, and green onions. Add dollops of sour cream, salsa, and guacamole. Sprinkle cilantro and squeeze lime juice over everything.
  10. Serve directly from the pan.

Notes

Layer chips in two thin layers for best texture. Use room-temperature cheese for even melting. Rotate the pan halfway through if using a toaster oven. Prep all toppings while nachos bake. For best results, serve immediately.

Nutrition

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