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Sheet Pan Nachos Recipe

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3.9 from 5 reviews

These Sheet Pan Nachos are a delicious and easy-to-make appetizer or snack, perfect for sharing. Ground beef is seasoned with taco spices and combined with Rotel tomatoes, then layered with crunchy tortilla chips and a creamy homemade cheese sauce. Topped with shredded Mexican blend cheese and baked until bubbly, these nachos are finished with fresh toppings like diced tomatoes, sour cream, black olives, and cilantro for a crowd-pleasing dish.

  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

Beef Mixture

  • 1 pound ground beef
  • 1 ounce packet taco seasoning
  • 10 ounce can Rotel (diced tomatoes and green chilies)

Cheese Sauce

  • 1/4 cup salted butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 2 cups milk
  • 8 ounces shredded Mexican blend cheese

Other Ingredients

  • 11 ounce bag tortilla chips
  • 8 ounces shredded Mexican blend cheese
  • Diced tomatoes (for topping)
  • Sour cream (for topping)
  • Sliced black olives (for topping)
  • Fresh chopped cilantro (for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 10×15-inch sheet tray by spraying it with cooking spray to prevent sticking and set it aside.
  2. Cook Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon until browned and no pink remains, about 8 to 10 minutes.
  3. Season Beef: Stir in the taco seasoning packet with the cooked beef until evenly coated.
  4. Add Rotel: Pour in the can of Rotel diced tomatoes with green chilies and mix thoroughly. Remove the skillet from heat.
  5. Make Cheese Sauce Base: In a medium saucepot, melt the salted butter over medium heat. Once melted, whisk in the all-purpose flour along with garlic powder, onion powder, ground cumin, and paprika. Cook for 1 minute to form a roux.
  6. Add Milk: Gradually pour in the milk while whisking constantly to avoid lumps. Continue to cook and stir frequently until the sauce simmers and thickens slightly.
  7. Incorporate Cheese: Remove the saucepot from heat and whisk in 8 ounces of shredded Mexican blend cheese until melted and smooth.
  8. Layer Chips: Spread half of the tortilla chips evenly on the prepared sheet tray.
  9. Add Sauce: Drizzle half of the warm cheese sauce evenly over the chips.
  10. Add Meat: Spoon half of the seasoned beef mixture over the cheese sauce.
  11. Top with Cheese: Sprinkle half of the remaining shredded Mexican cheese blend over the beef.
  12. Repeat Layers: Repeat the layering with the remaining chips, cheese sauce, beef, and shredded cheese to use all the ingredients.
  13. Bake Nachos: Place the sheet tray in the preheated oven and bake for 5 to 10 minutes until the cheese is melted and the dish is heated through.
  14. Add Toppings and Serve: Remove from the oven and top with diced tomatoes, sour cream, sliced black olives, and fresh chopped cilantro. Serve immediately for best flavor and texture.

Notes

  • For extra spice, add jalapeño slices as a topping.
  • You can substitute ground turkey or chicken for a leaner protein option.
  • Use gluten-free flour if you want to make this recipe gluten-free.
  • The cheese sauce can be made ahead and reheated gently before assembling.
  • Be careful not to over-bake to avoid soggy chips; bake just until cheese melts.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://dishiary.com/sheet-pan-nachos-recipe/