Description
Game-day food doesn’t have to be complicated to be unforgettable. These sheet pan nachos feature seasoned beef, crispy chips, melty cheese, and a warm homemade queso that ties it all together—perfect for feeding a crowd in under 30 minutes.
Ingredients
Scale
- 1 pound ground beef (80/20 works best)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 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
- 1 large bag (13–16 ounces) restaurant-style tortilla chips
- 2 cups shredded Mexican blend cheese
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (4 ounces) diced green chiles
- 1/2 cup pickled jalapeños
- 8 ounces Velveeta, cubed
- 1/2 cup milk
- 1 can (10 ounces) Rotel tomatoes with green chiles, undrained
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/2 cup sour cream
- 1/2 cup fresh pico de gallo
- 1/4 cup sliced green onions
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced
- Lime wedges, for squeezing
Instructions
- Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper or foil for easy cleanup.
- Cook the beef. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned—about 6 to 8 minutes. Don’t drain all the fat; leave about a tablespoon for flavor. Drain the rest if there’s a lot.
- Season the beef. Reduce heat to medium. Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to coat the meat evenly. Pour in the 1/4 cup water and let it simmer for 2 to 3 minutes, until the liquid reduces and the seasoning clings to the meat.
- Layer the chips. Spread the tortilla chips evenly across the prepared baking sheet in a single layer with a few overlapping edges.
- Add the toppings. Sprinkle the seasoned beef evenly over the chips. Add the black beans (if using), diced green chiles, and pickled jalapeños.
- Cheese it up. Sprinkle the shredded Mexican blend cheese over everything.
- Bake. Place the sheet pan in the preheated oven and bake for 8 to 10 minutes, or until the cheese is completely melted and bubbly.
- Make the queso while the nachos bake. In a small saucepan over medium-low heat, combine the cubed Velveeta, milk, undrained Rotel, cumin, and garlic powder. Stir frequently until everything is melted and smooth—about 5 to 7 minutes. Keep warm until ready to serve.
- Finish with fresh toppings. Remove the sheet pan from the oven. Immediately sprinkle with green onions and cilantro. Dollop sour cream over the top, add pico de gallo, and scatter diced avocado. Squeeze fresh lime juice over everything.
- Drizzle with queso. Pour the warm queso over the top of the nachos. Serve immediately.
Notes
For the best texture, use thick, sturdy tortilla chips. Add fresh toppings like tomatoes and sour cream after baking to prevent soggy chips. The queso can be made ahead and reheated gently with a splash of milk. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a 350°F oven for 5-7 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/6 of sheet pan
- Calories: 485
- Sugar: 4
- Sodium: 980
- Fat: 29
- Saturated Fat: 12
- Carbohydrates: 32
- Fiber: 6
- Protein: 28
Keywords: sheet pan nachos, beef nachos, easy queso, game day food, party appetizer, loaded nachos, homemade queso