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Easy Chicken Mince Nachos with Black Beans

ByElena Elliott Updated on

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When the week is flying by and dinner needs to come together quickly, these easy chicken mince nachos are always a winner. Made with seasoned chicken mince, black beans, tomatoes and plenty of melted cheese, they’re quick, filling and incredibly easy to make. This recipe is a favourite in our house, and whenever I make it for friends or school mums, I’m always asked for the recipe. Serve the nachos straight from the tray with your favourite toppings for an easy family dinner that everyone will love.

A tray of nachos topped with melted cheese, black beans, tomato salsa, sliced avocados, red chili slices, and dollops of sour cream, garnished with cilantro leaves.
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I make these nachos at least once a week because they’re so quick and versatile. The chicken is tender, perfectly seasoned, and paired with melty cheese, salsa, and your favorite toppings. This dish is perfect for getting creative—add a drizzle of Creamy Avocado Lime Dressing or a spoonful of 5-Minute Avocado and Mango Salsa. They come together so fast, you won’t be stuck in the kitchen for long!

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you’ll find my best tips, step-by-step photos and serving ideas below.

📝 Ingredients for Chicken Nachos

Ingredients for a dish are laid out on a surface: corn chips, ground chicken, grated cheddar cheese, canned black beans, olive oil, canned tomatoes, garlic cloves, and a small bowl of mixed spices.
  • Corn Tortilla Chips: Whenever possible, choose organic or non-GMO corn chips.
  • Ground Meat: While classic nachos are often made with ground beef, I prefer using dark chicken mince for a unique twist. Feel free to substitute with ground beef if that’s more to your taste—it works perfectly in this recipe.
  • Cheese: Cheddar is my go-to, but if you’re in the U.S., Monterey Jack or Pepper Jack make excellent alternatives.
  • Diced tomatoes: Use good-quality diced tomatoes.
  • Black Beans: Canned black beans are convenient; opt for organic, BPA-free if possible.
  • Spices: I use a blend of ground cumin, ground coriander, and sweet paprika. Alternatively, you can use my homemade chicken taco seasoning or your favorite Mexican blend.

🥑 Toppings for Chicken Nachos

The options for toppings for nachos are endless. Here are a few of my favorites:

A flat lay of a fresh avocado, a small bowl of sour cream, a jar of salsa, and a bunch of cilantro on a light blue textured surface.

👩‍🍳 How to Make Chicken Nachos

Making chicken nachos is super easy.

A silver frying pan filled with browned chicken mince, shown from above, resting on a light blue surface.

Step 1: Heat some olive oil in a large skillet and cook the ground meat until it’s slightly browned.

A frying pan filled with browned chicken mince, topped with various spices including paprika, garlic powder, and ground cumin, on a light blue surface. The ingredients are partially mixed.

Step 2: Add minced garlic and fry for a couple of minutes. Then add the spices and a small amount of water, and mix everything together well.

A pan filled with cooked chicken mince, black beans, and diced tomatoes. The ingredients are arranged in separate sections on the pan before being mixed together.

Step 3: Add diced tomatoes, drained black beans, and a splash of water (about 1/6 of the tin) to the skillet.

A skillet filled with a cooked mixture of ground chicken, black beans, and diced tomatoes in a thick red sauce. The ingredients are evenly mixed, creating a hearty and colorful dish. The skillet is on a light-colored surface.

Step 4: Bring the mixture to a simmer and let it cook on low heat for 5 to 10 minutes.

  • Step 5: While the meat is simmering, prepare a large baking tray by lining it with parchment paper and preheat the oven to 180°C (360°F) and grate the cheese.
A baking tray filled with neatly arranged, round tortilla chips on parchment paper. The chips are uniformly golden and slightly textured, covering the entire surface of the tray. The background is a light, textured surface.

Step 6: Arrange the corn tortilla chips on the prepared baking sheet.

A tray of nachos topped with grated cheese, ground meat, black beans, and garnished with additional shredded cheese, on a baking sheet. The background is a light blue surface.

Step 7: Spread the tomato and chicken mixture over the tortilla chips and sprinkle plenty of cheese.

A tray of nachos topped with melted cheese, ground meat, and black beans. The nachos are arranged in a single layer, with toppings evenly distributed across the surface. The tray is placed on a light blue and white surface.

Step 8: Bake the nachos for about 10 minutes or until the cheese has melted. Be careful not to overcook the nachos.

A sheet pan brimming with nachos supreme—crispy chicken nachos crowned with melted cheese, black beans, salsa, avocado slices, red chili pieces, cilantro, and dollops of sour cream. Text overlay reads Quick and Easy Chicken Nachos Sheet-Pan Recipe.

❄️ Storage & Make Ahead

  • These chicken nachos are best enjoyed straight from the oven.
  • The chicken mixture, however, is perfect for making ahead. Prepare it in advance and store it in an airtight container in the refrigerator for up to 3 days. You can also freeze the chicken mixture and thaw it in the refrigerator before assembling and baking the nachos.

🙋‍♀️ Frequently Asked Questions

Can I use beef mince (ground beef) instead of chicken?

Yes. Beef mince (ground beef) works perfectly in this recipe and can be substituted for the chicken mince.

Are chicken nachos gluten-free?

Yes, they can be. Use certified gluten-free corn tortilla chips and check the labels on your salsa, spices, and other packaged ingredients to make sure they are gluten-free.

If you tried these Easy Baked Chicken Nachos or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.

Thank you! Elena

A tray of nachos supreme piled high with melted cheese, black beans, and ground meat. Topped with avocado slices, dollops of sour cream, red chili slices, and fresh cilantro, and drizzled with red salsa for an explosion of flavor.

Easy Chicken Mince Nachos with Black Beans

Elena Elliott
Hola amigos! Get ready for the ultimate Baked Chicken Nachos—a quick, cheesy, and flavor-packed dish perfect for game nights, gatherings, or an easy family dinner. Made with seasoned chicken mince (ground chicken), hearty black beans, crispy tortilla chips, and melty cheese, this sheet pan nachos recipe is irresistible and ready in minutes. Follow these simple steps to whip up a crowd-pleasing favorite that’s loaded with fresh toppings and bold flavors. Let’s get cooking!
5 from 1 vote

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course dinner
Cuisine Mexican
Servings 4 serves
Calories 1085 kcal

Ingredients
  

  • 4 cups corn chips I recommend using organic corn chips,
  • 500 grams ground chicken meat I use thigh meat
  • 3 tablespoons extra virgin olive oil
  • 1 garlic clove minced
  • 1 tin black beans
  • 1 tin diced tomatoes
  • 1 cup cheddar cheese grated

Mexican Spice Mix

  • 1 teaspoon ground cumin
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper or ground chili optional

Toppings For Baked Nachos

  • 1 avocado sliced
  • 1/2 cup salsa sauce store bought
  • 1/4 cup cilantro leaves
  • 1/4 cup sour cream or Greek yogurt

Instructions
 

  • Preheat the oven to 180℃ (360℉)
  • In a large frying pan, heat some extra-virgin olive oil over medium-high heat. Add the ground chicken and cook for 3–4 minutes, breaking up the meat with a spatula as it cooks until it start to get some color.
  • Add the minced garlic and cook for another minute.
  • Add the spices and cook for an additional minute.
  • Stir in drained black beans and diced tomatoes along with a splash of water, and bring to a simmer. Let it cook for 5–10 minutes.
  • Meanwhile, prepare the baking tray by lining it with baking paper.
  • Arrange the nachos on the tray, then spoon the chicken and black bean mixture over the nachos. Sprinkle generously with cheese, and bake for 10–15 minutes until the cheese is melted and lightly browned.
  • Remove the nachos from the oven, top with avocado slices, sprinkle with fresh coriander leaves, and add dollops of sour cream. Enjoy!

Notes

  • Grate your own cheese: I prefer to grate my own cheese rather than using pre-shredded cheese or a supermarket cheese blend. It tastes better, melts beautifully, and avoids the anti-caking agents and other additives often found in pre-shredded cheese.
  • Don’t overcrowd the tray: Make sure the tortilla chips are arranged in a single layer and aren’t stacked on top of each other. Use two trays if needed.
  • Use good-quality tortilla chips: Choose good-quality corn tortilla chips, organic if possible.
Calories: 1085kcalCarbohydrates: 78gProtein: 42gFat: 71gSaturated Fat: 16gPolyunsaturated Fat: 19gMonounsaturated Fat: 28gTrans Fat: 1gCholesterol: 144mgSodium: 1237mgPotassium: 1596mgFiber: 14gSugar: 5gVitamin A: 1098IUVitamin C: 16mgCalcium: 416mgIron: 5mg

Please note that the nutritional information provided is an estimate and may vary based on specific ingredient brands, portion sizes, and preparation methods.

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