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Loaded sheet pan nachos with beef, cheese, jalapeños, and fresh toppings

Loaded Sheet Pan Nachos with Beef and Queso

This recipe creates the ultimate communal nacho platter, engineered for perfect structure and flavor in every bite. By layering sturdy chips with a creamy queso base, seasoned beef, beans, and cheese before baking, then finishing with fresh toppings, it guarantees a crispy, cheesy, and satisfying experience with no bare chips.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Course: Appetizer, Main Course
Cuisine: Mexican-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large bag 12-13 oz
  • 1 tablespoon olive oil
  • 1 pound ground beef 80/20 blend
  • 1/3 cup water
  • 1 batch Creamy Queso Dip homemade or store-bought
  • 2 cups shredded Mexican blend cheese
  • 1 cup pickled jalapeño slices
  • For serving after baking: 1 cup diced tomatoes
  • For serving after baking: 1/2 cup sliced green onions
  • For serving after baking: 1/4 cup fresh cilantro leaves
  • For serving after baking: 1/2 cup sour cream
  • For serving after baking: 1 cup guacamole or diced avocado

Equipment

  • Large rimmed baking sheet
  • Skillet
  • Spoon or spatula
  • Can opener
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Mixing bowl (for queso, if homemade)

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Heat olive oil in a skillet over medium-high heat. Add ground beef and cook, breaking it up, until no longer pink. Drain excess fat.
  3. Stir taco seasoning and water into the beef. Simmer for 3-5 minutes until liquid is mostly absorbed. Set aside.
  4. On a large rimmed sheet pan, spread out half of the tortilla chips in a fairly even layer.
  5. Spoon about half of the warm queso dip over the chips and spread gently with the back of a spoon.
  6. Sprinkle half of the shredded cheese over the queso layer.
  7. Scatter half of the seasoned beef, black beans, and pickled jalapeños over the cheese.
  8. Repeat layers with the remaining chips, queso, cheese, beef, beans, and jalapeños.
  9. Bake for 10-12 minutes, or until the shredded cheese is fully melted and bubbly.
  10. Carefully remove from oven. Immediately top with diced tomatoes, green onions, cilantro, sour cream, and guacamole.
  11. Serve immediately from the pan with a large spatula.

Notes

Always use a rimmed baking sheet to contain spills. For extra thick chips, bake them alone for 3 minutes before adding toppings to crisp up. Let the baked base cool for 2-3 minutes before adding cold toppings for cleaner serving. For a crowd, use two sheet pans to avoid overcrowding and soggy chips. Substitutions: Use ground turkey, chicken, or seasoned beans instead of beef. Sharp cheddar or Monterey Jack can replace Mexican blend cheese. Fresh diced jalapeño can substitute for pickled. Store leftovers (without fresh toppings) in an airtight container in the refrigerator for up to 2 days; reheat in the oven to restore crispness.