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Ultimate Loaded Sheet Pan Nachos – Easy Ground Beef Queso Recipe

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These ultimate loaded sheet pan nachos feature seasoned ground beef, a smooth homemade queso, and perfectly layered toppings for a crispy, satisfying bite every time. Ready in about 30 minutes, they’re perfect for game day, Taco Tuesday, or any night you crave comfort food.

Ingredients

Scale
  • 1 lb ground beef (80/20 works best)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • ¼ cup beef broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 8 oz block white cheddar, freshly shredded
  • 4 oz pepper jack cheese, freshly shredded
  • 1 can (4 oz) diced green chiles, drained
  • ½ teaspoon smoked paprika (for queso)
  • ¼ teaspoon garlic powder
  • Salt to taste (for queso)
  • 1 large bag (about 13 oz) restaurant-style tortilla chips
  • 1 cup shredded Mexican blend cheese
  • 1 cup canned black beans, drained and rinsed
  • ½ cup pickled jalapeños
  • 1 large tomato, diced
  • ½ cup sour cream
  • ¼ cup fresh cilantro, chopped
  • 1 avocado, diced
  • Lime wedges for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle.
  2. Cook the ground beef: Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for about 3 minutes until soft. Add minced garlic and cook for 30 seconds. Add ground beef, breaking it apart, and cook for 6-8 minutes until browned. Drain excess fat if needed.
  3. Season the beef: Sprinkle chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper over the beef. Stir well. Pour in beef broth and let simmer for 2-3 minutes until liquid reduces slightly. Remove from heat.
  4. Make the queso: In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Slowly pour in milk while whisking continuously. Cook for 2-3 minutes until thickened.
  5. Add cheese to queso: Reduce heat to low. Add shredded white cheddar and pepper jack cheese one handful at a time, whisking until melted. Stir in drained green chiles, smoked paprika, and garlic powder. Season with salt. Keep warm on low heat.
  6. Assemble the nachos: Spread tortilla chips in an even layer on a sheet pan. Sprinkle half the shredded Mexican blend cheese over chips. Spoon seasoned ground beef evenly over top. Add black beans and pickled jalapeños. Sprinkle remaining shredded cheese over everything.
  7. Bake the nachos: Place sheet pan in preheated oven and bake for 8-10 minutes, until cheese is melted and bubbly and chip edges are lightly golden.
  8. Finish and serve: Remove from oven. Drizzle warm queso over top. Add dollops of sour cream, diced tomato, fresh cilantro, and diced avocado. Squeeze lime wedges over everything. Serve immediately.

Notes

Layer chips with cheese on the bottom to keep them crispy. Grate your own cheese for smooth melting. Make queso separately and pour over baked nachos just before serving. Use sturdy restaurant-style chips. Have all toppings prepped before baking.

Nutrition

Keywords: sheet pan nachos, ground beef nachos, queso, loaded nachos, easy nachos, game day food, Taco Tuesday

Find it online: https://fizzlefork.com/ultimate-loaded-sheet-pan-nachos-easy-ground-beef-queso-recipe/