Loaded Gluten-Free Nachos
Use sturdy corn tortilla chips labeled gluten-free. Layer cheese under and over toppings so everything melts together.
Set out salsa, guac, and sour cream for a DIY bar.
Great for game day or Friday fun nights.
Sheet-pan gluten-free nachos loaded with cheese, beans, and fresh toppings — movie-night food the whole family shares.
Loaded Gluten-Free Nachos
Sheet-pan gluten-free nachos loaded with cheese, beans, and fresh toppings — movie-night food the whole family shares.
Servings: 6 servings
Ingredients
- 1 bag gluten-free tortilla chips about 12 oz
- 2 cups shredded Mexican cheese blend
- 1 cup black beans rinsed
- 1/2 cup corn fresh or frozen
- 1 jalapeño sliced, optional
- salsa, guacamole, sour cream, cilantro for serving
Instructions
- Preheat oven to 400°F (200°C). Spread chips on a sheet pan.
- Sprinkle half the cheese, then beans, corn, and jalapeño. Top with remaining cheese.
- Bake 10–12 minutes until cheese is bubbly.
- Add cold toppings and serve immediately.
Notes
Check spice mixes and cheese sauces for hidden gluten.
