Sheet pan loaded nachos are the ultimate crowd-pleaser, perfect for game day gatherings or any celebration that calls for shareable, satisfying snacks. This cheesy nachos recipe combines crispy tortilla chips with melty cheese and a variety of delightful loaded nacho toppings, making it easy to customize to your tastes. The combination of textures — the crunch of the chips and the gooeyness of the cheese — creates an irresistible bite that is sure to be a hit with family and friends. This dish is not only visually impressive but also guarantees a burst of flavor in every bite, making it a must-try for nacho enthusiasts everywhere!
Ingredients
Scale:
1 (12-ounce) bag tortilla chips
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup cooked ground beef (or substitute with black beans for vegetarian nachos)
1 jalapeño, sliced
1 cup diced tomatoes
1/2 cup sliced black olives
1/4 cup sliced green onions
1/2 teaspoon cumin
1/2 teaspoon chili powder
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Salt and pepper to taste
Guacamole for serving
Sour cream for serving
Fresh cilantro for garnish
Instructions
Preheat your oven to 375°F (190°C).
In a medium saucepan over medium heat, melt the butter. Once melted, add the flour and stir constantly for about 1-2 minutes until it forms a paste, known as a roux.
Gradually whisk in the milk and continue stirring until the mixture thickens, about 3-5 minutes.
Once thick, reduce heat to low and add the shredded cheddar cheese, garlic powder, paprika, salt, and pepper. Stir until the cheese is fully melted and the sauce is smooth.
On a large sheet pan, spread out the tortilla chips in an even layer.
Sprinkle the cooked ground beef (or black beans) evenly over the chips. Then, add the cumin and chili powder.
Pour the cheese sauce evenly over the chips and toppings.
Top with shredded cheddar and Monterey Jack cheese.
Scatter the sliced jalapeños, diced tomatoes, black olives, and green onions over the nachos.
Bake in the preheated oven for about 10-15 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and allow to cool slightly. Drizzle with additional nacho cheese sauce if desired.
Serve immediately with guacamole, sour cream, and fresh cilantro on the side for garnish.
