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

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A quick and easy recipe for crispy loaded sheet pan nachos topped with a smooth, rich creamy three-cheese sauce. Perfect for game day, gatherings, or a comforting snack.

Ingredients

Scale
  • 8 cups (about 225 g) sturdy corn tortilla chips
  • 1 pound (450 g) ground beef (85/15 lean)
  • 1 cup (165 g) black beans, rinsed and drained
  • Sliced fresh jalapeños, to taste
  • ½ cup (75 g) diced red onion
  • 1 cup (150 g) cherry tomatoes, halved (divided)
  • Chopped fresh cilantro, for garnish
  • 3 tablespoons (45 g) unsalted butter
  • 3 tablespoons (24 g) all-purpose flour (or gluten-free flour/cornstarch for GF)
  • 2 cups (480 ml) warm whole milk (or almond/coconut milk for dairy-free)
  • 1 cup (120 g) shredded sharp cheddar cheese
  • 1 cup (120 g) shredded Monterey Jack cheese
  • ½ cup (50 g) grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • 1 teaspoon salt (divided)
  • ½ teaspoon black pepper (divided)
  • 1 teaspoon smoked paprika (for beef seasoning)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a non-stick skillet over medium heat, cook 1 pound ground beef, breaking it up with a spatula, until browned and no longer pink, about 7-10 minutes. Season with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon smoked paprika. Drain excess fat if needed.
  3. In a medium saucepan, melt 3 tablespoons unsalted butter over medium heat. Whisk in 3 tablespoons all-purpose flour and cook, stirring constantly, for 1-2 minutes until bubbly but not browned.
  4. Slowly whisk in 2 cups warm whole milk, stirring until the mixture thickens, about 3-5 minutes.
  5. Remove from heat and stir in 1 cup shredded sharp cheddar, 1 cup shredded Monterey Jack, and ½ cup grated Parmesan. Season with ½ teaspoon garlic powder, ¼ teaspoon smoked paprika, and salt and pepper to taste. Keep warm on low heat, stirring occasionally.
  6. Spread 8 cups sturdy tortilla chips evenly over a large sheet pan.
  7. Sprinkle cooked ground beef evenly over the chips, then add 1 cup black beans, ½ cup diced red onion, sliced jalapeños to taste, and half of the cherry tomatoes (about 1 cup).
  8. Drizzle the creamy three-cheese sauce evenly over the layered toppings.
  9. Bake in the preheated oven for 8-10 minutes until the cheese sauce bubbles and the edges of the chips turn golden.
  10. Remove from oven and garnish with chopped fresh cilantro and the remaining cherry tomatoes.
  11. Optionally, serve with dollops of sour cream or guacamole on the side.

Notes

If the cheese sauce thickens too much before assembly, gently rewarm it with a splash of milk and whisk to smooth it out. Spread chips evenly to avoid soggy spots. Add fresh jalapeño slices after baking to avoid drying them out. For gluten-free, use gluten-free flour or cornstarch. For vegetarian, skip meat and add extra beans and veggies. Sauce can be made ahead and reheated gently.

Nutrition

Keywords: nachos, sheet pan nachos, three-cheese sauce, loaded nachos, game day recipe, easy snack, crispy nachos

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