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Crispy Sheet Pan Loaded Nachos Recipe with Easy Three-Cheese Queso Sauce

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A quick and easy sheet pan nachos recipe featuring crispy tortilla chips loaded with a savory ground beef and veggie mixture, topped with a rich three-cheese queso sauce. Perfect for casual entertaining or a comforting snack.

Ingredients

Scale
  • Tortilla chips (sturdy, thick-cut)
  • 1 lb (450g) lean ground beef (85% lean)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup diced bell peppers (red and green mix)
  • 1 small jalapeño, sliced (optional)
  • 1 cup black beans, rinsed and drained
  • Three-Cheese Queso Sauce:
  • – 1 cup (100g) sharp cheddar cheese, shredded
  • – 1 cup (100g) Monterey Jack cheese, shredded
  • – 1 cup (100g) mozzarella cheese, shredded
  • – 2 cups (480ml) whole milk or half-and-half
  • – 3 tbsp (45g) butter
  • – 3 tbsp (24g) all-purpose flour
  • – 1 tsp ground cumin
  • – 1/2 tsp smoked paprika
  • – Salt to taste
  • 1 medium fresh tomato, diced
  • 2 stalks green onions, thinly sliced
  • 2 tbsp chopped cilantro (optional)
  • Sour cream or Greek yogurt, for dolloping
  • Lime wedges, for serving

Instructions

  1. Preheat the oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. In a sauté pan over medium heat, brown the ground beef until no longer pink.
  3. Add diced onion and minced garlic; cook until softened.
  4. Stir in diced bell peppers and jalapeños (if using); cook until just tender.
  5. Season with chili powder (1 tsp), cumin (1/2 tsp), salt, and pepper to taste.
  6. Add black beans and cook for 2 more minutes, then remove from heat.
  7. Prepare the queso sauce: melt butter in a medium saucepan over medium heat.
  8. Whisk in flour and cook for 1-2 minutes until light golden.
  9. Gradually whisk in milk, bring to a gentle simmer until thickened.
  10. Reduce heat to low and stir in shredded cheddar, Monterey Jack, and mozzarella until melted and smooth.
  11. Season queso sauce with smoked paprika and salt.
  12. Spread tortilla chips evenly on the prepared sheet pan.
  13. Spoon the meat and veggie mixture evenly over the chips.
  14. Drizzle half of the queso sauce over the top, reserving the rest for serving.
  15. Bake in the preheated oven for 8-10 minutes until cheese melts and chip edges are golden and crisp.
  16. Remove from oven and top with diced tomatoes, sliced green onions, chopped cilantro (if using), and dollops of sour cream or Greek yogurt.
  17. Drizzle remaining queso sauce over everything and serve immediately with lime wedges.

Notes

Use sturdy, thick-cut tortilla chips to maintain crispiness. Spread chips in a single layer and avoid piling toppings too thickly to prevent sogginess. Add half the queso sauce before baking and reserve the rest for drizzling after baking to keep chips crispy. For gluten-free, use certified gluten-free chips and substitute flour with cornstarch in queso sauce. For vegetarian, omit beef and add extra beans or sautéed veggies. Reheat leftovers on a baking sheet at 350°F for 5-7 minutes to restore crispness.

Nutrition

Keywords: nachos, sheet pan nachos, three-cheese queso, loaded nachos, crispy nachos, comfort food, easy snack, party food

Find it online: https://prismtaste.com/crispy-sheet-pan-loaded-nachos-recipe-with-easy-three-cheese-queso-sauce/