Description
Quick and easy sheet pan nachos loaded with seasoned ground beef, creamy homemade queso, and all your favorite toppings. Perfect for game day or a fun weeknight dinner, ready in about 25 minutes.
Ingredients
Scale
- 1 pound ground beef (80/20)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1 large bag (10–12 ounces) restaurant-style tortilla chips
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup pickled jalapeños
- 1 cup cherry tomatoes, diced
- 1/2 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/2 cup sour cream
- Lime wedges
Instructions
- Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven.
- Cook the ground beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook for 5-6 minutes until browned and no longer pink. Leave about a tablespoon of fat for flavor; spoon out excess if more than 2 tablespoons.
- Season the beef: Add chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to coat evenly. Add 1/4 cup water and let simmer for 2-3 minutes until liquid mostly evaporates. Set aside.
- Make the queso: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Slowly pour in milk, whisking continuously. Cook for 2-3 minutes until thickened.
- Add the cheese: Reduce heat to low. Add shredded cheddar a handful at a time, whisking until each addition is fully melted. Stir in salt and cayenne pepper (if using). Keep warm on lowest heat.
- Layer the chips: Spread tortilla chips in an even layer on a large sheet pan (half-sheet size, about 13×18 inches). Aim for a single layer with a few overlapping edges.
- Add the toppings: Sprinkle drained black beans and corn evenly over chips. Scatter seasoned ground beef over the top. Drizzle about half the queso over the chips.
- Bake the nachos: Place sheet pan in preheated oven and bake for 8-10 minutes until edges are golden brown and queso is bubbly.
- Add fresh toppings: Remove from oven. Immediately sprinkle diced cherry tomatoes, red onion, and pickled jalapeños over the top. Drizzle remaining queso over everything.
- Finish and serve: Top with diced avocado, sour cream, and fresh cilantro. Squeeze lime wedges over the whole pan. Serve immediately straight from the sheet pan.
Notes
For extra crispy chips, bake the chips alone for 3 minutes before adding toppings. Shred your own cheddar cheese for the smoothest queso. Reserve half the queso for drizzling after baking to prevent soggy chips. Keep queso warm on lowest heat while assembling. Watch the oven closely—nachos can burn quickly after the 7-minute mark.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/6 of the pan
- Calories: 580
- Sugar: 6
- Sodium: 890
- Fat: 34
- Carbohydrates: 42
- Fiber: 8
- Protein: 28
Keywords: sheet pan nachos, ground beef nachos, queso nachos, easy nachos, game day nachos, loaded nachos