Name: 7-Layer Sheet Pan Nachos
Prep time: 15 min
Cook time: 6 min
Total time: 15 min
Yield: 12 people
Ingredients: 9-12 ounces Baked Tortilla Chips; 1 1/2 cups reduced fat shredded cheddar cheese; 1 15-ounce can pinto beans (drained and rinsed); 1 5.3-ounce container plain nonfat Greek yogurt; 1/2 1.25-ounce package McCormick Taco Seasoning Mix; 1 1/2 cups diced fresh tomatoes; 6 scallions (diced); 1 2.25-ounce can sliced black olives; 1 avocado (diced); sliced hot peppers (jalapeno, habanero) (for optional garnish)

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I’ve lightened up these easy 7-Layer Sheet Pan Nachos by using baked tortilla chips, reduced fat cheese, nonfat Greek yogurt (in place of sour cream), and a ton of fresh veggies. This recipe is super versatile and if you prefer to use black beans or to add chicken, ground beef, extra cheese, or different veggies. I say go for it! I do recommend always serving with margaritas.

I originally published Easy 7-Layer Taco Dip on January 22, 2015. I decided to update the post for Cinco de Mayo this year and, in the process, I sort of “modernized” the recipe too. There are a bajillion recipes out there for Taco Dip, but are there any recipes out there in the world for 7-Layer Sheet Pan Nachos? And so these were born.

Most of the text below is in its original form, but updated the teensiest, tiniest bit because now we have nachooosss.

Tomorrow night, my roommate and I are throwing a Margarita Party. What goes well with margaritas? Dip. Of the Tex-Mex variety. Lots of it. And maybe over nachos.

I called Mom yesterday to get her recipe for 7-Layer Dip. It was a staple in the household growing up. Football Saturdays, summer cookouts, Cinco de Mayo, margarita parties… I know there are 100 other layered taco dip recipes out there, but I’ve always thought Mom’s is the best. (However, I’m going to make some changes…)

Once I got Mom on the phone, we brainstormed ingredients and then debated over each layer. It went something like this:

Mom says: White and yellow shredded cheese.
I write down: reduced fat cheese
Mom says: Mix ½ cup sour cream and ½ cup mayonnaise.
I write down: 1/2 cup nonfat Greek yogurt
Mom says: DO NOT substitute, Danielle. I know you. Use regular everything.
I say: Sure thing Mom…
Mom says: I’m serious! Don’t blame me if no one tells you it’s the best dip they’ve ever had! Don’t try to make it healthy. It’s a party!

I didn’t even try to tell her I was gonna put the whole thing over a batch of nachos. Although, that fact probably would have made her proud.

So. If you want to stay best friends with me, you better make my skinny 7-Layer Sheet Pan Nachos and eat it all and then tell me it’s the best dip/nachos you’ve ever had. And then I will call Mom back and say, “Boom! In yo’ face!” Except that I probably won’t… that doesn’t sound like me does it? But I will probably think to myself, “Boom! In yo’ face!” and then do my little Victory Dance around the kitchen.

I honestly do think my recipe is better. Sorry I’m not sorry Momma. I added really surprisingly fresh tomatoes in place of some cheese. And I added a spicy taco seasoning mix in one of the layers for a good Texi-Mexi kick. And then, hello!, I turned that dip into crowd-pleasing, easy, skinnified, crunchy, crispy, my-mouth-is-loving-so-many-flavors-right-now 7-Layer Sheet Pan NACHOS. It’s gonna be so perfect with some margs mañana.

$I've swapped some ingredients to lighten my 7-Layer Sheet Pan Nachos. This recipe is easy and versatile, so if you want to make changes, I say go for it! | theeverykitchen.com$

5 from 1 vote