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Ultimate Loaded Sheet Pan Nachos with Beef and Queso

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These Ultimate Loaded Sheet Pan Nachos with Ground Beef and Queso are the kind of thing you make when you want to feed a crowd without actually being in the kitchen the whole time. The ground beef gets seasoned until it’s smoky and savory, the queso is silky and real, and every single chip gets some kind of love—no sad dry chips hiding at the bottom.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 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 or beef broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk (or 2%)
  • 2 cups shredded sharp cheddar cheese (freshly shredded)
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 large bag (13–16 oz) tortilla chips (restaurant-style, sturdy)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup corn kernels (fresh, frozen and thawed, or canned)
  • 1 jalapeño, thinly sliced (seeds removed if desired)
  • 1/2 cup diced tomatoes
  • 1/4 cup sliced black olives (optional)
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup sour cream
  • 1 avocado, diced or sliced
  • Lime wedges, for squeezing

Instructions

  1. Preheat your oven to 400°F (200°C). Line your sheet pan with aluminum foil for easy cleanup.
  2. Cook the ground beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and break it apart with a spatula. Cook for 5-7 minutes until browned and no longer pink. Drain off any excess fat if needed.
  3. Season the beef: Reduce heat to medium. Add chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir well to coat every piece of meat. Pour in the water or broth and let it simmer for 2-3 minutes until the liquid reduces slightly. Set aside.
  4. Make the queso: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly pour in the milk while whisking constantly. Keep whisking until the mixture thickens, about 2-3 minutes.
  5. Add the cheese: Reduce heat to low. Add the shredded cheddar cheese a handful at a time, whisking until fully melted before adding more. Stir in salt and cayenne if using. Keep the queso warm over low heat.
  6. First layer of chips: Spread half the tortilla chips in an even layer on the prepared sheet pan.
  7. First layer of toppings: Sprinkle half the seasoned beef evenly over the chips. Add half the black beans and half the corn. Drizzle about half the queso over everything. Sprinkle half the Monterey Jack cheese on top.
  8. Second layer of chips: Add the remaining tortilla chips on top, trying to cover any gaps from the first layer.
  9. Second layer of toppings: Repeat with the remaining beef, beans, corn, queso, and Monterey Jack cheese.
  10. Bake: Place the sheet pan in the preheated oven and bake for 8-10 minutes, until the cheese is melted and bubbly and the edges of the chips are lightly golden.
  11. Add fresh toppings: Remove from the oven. Immediately top with sliced jalapeños, diced tomatoes, black olives (if using), and fresh cilantro. Add dollops of sour cream and scattered avocado pieces. Squeeze lime wedges over the whole thing.
  12. Serve immediately: Put the pan in the middle of the table and let everyone dig in.

Notes

Don’t skip the double layering—it ensures every chip is loaded. Freshly shredded cheese melts better than pre-shredded. Watch the oven closely as nachos can go from perfectly melted to burnt quickly. Don’t overload the pan; use two separate pans for larger crowds. Keep the queso warm on low heat, stirring occasionally. Add fresh toppings after baking to prevent sogginess.

Nutrition

Keywords: sheet pan nachos, loaded nachos, ground beef nachos, queso, game day food, party food, easy dinner, 30 minute meal

Find it online: https://lunafeast.com/ultimate-loaded-sheet-pan-nachos-with-beef-and-queso/