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Crispy Loaded Nachos Sheet Pan Recipe – Easy Creamy Queso Blanco

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This sheet pan nachos recipe features crispy tortilla chips loaded with seasoned beef, black beans, fresh veggies, and a luscious homemade queso blanco. Perfect for parties, game nights, or family gatherings, it’s easy to customize and guaranteed to please a crowd.

Ingredients

Scale
  • 10 oz thick-cut tortilla chips
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 lb cooked ground beef, seasoned with taco seasoning
  • 1 cup canned black beans, drained and rinsed
  • 1/3 cup pickled jalapeños
  • 1 cup diced tomatoes, drained
  • 1/2 cup chopped red onion
  • 1/2 cup corn kernels (fresh, canned, or thawed frozen)
  • 1/4 cup chopped cilantro
  • 8 oz white American cheese, deli-sliced
  • 1/2 cup shredded mozzarella cheese
  • 3/4 cup half-and-half or whole milk
  • 1/4 cup finely chopped green chiles (canned)
  • 2 tbsp diced onion
  • Pinch of garlic powder
  • Pinch of salt, to taste
  • Sour cream (optional, for dolloping)
  • Avocado or guacamole (optional)
  • Hot sauce or salsa (optional)
  • Fresh lime wedges (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper.
  2. Heat a skillet over medium-high. Add ground beef and cook until browned, about 6 minutes. Stir in taco seasoning and water, simmer for 2 minutes. Remove from heat and drain excess fat.
  3. Spread tortilla chips evenly across the sheet pan.
  4. Sprinkle cooked beef, black beans, corn, tomatoes, red onion, and pickled jalapeños over the chips.
  5. Scatter shredded cheddar and Monterey Jack cheeses over the toppings.
  6. Bake for 10-12 minutes, until cheese is melted and chips are golden-brown. Rotate pan halfway if needed.
  7. While nachos bake, heat diced onion in a small saucepan over medium heat until soft (about 2 minutes). Add half-and-half and bring just to a simmer.
  8. Lower heat and stir in white American cheese and mozzarella, a handful at a time, until melted and smooth. Mix in green chiles, garlic powder, and salt. If sauce is too thick, add a splash more milk.
  9. Drizzle warm queso blanco over hot nachos, then sprinkle with chopped cilantro. Add optional toppings as desired.
  10. Serve immediately, using a spatula to lift portions onto plates. Reheat queso gently if needed.

Notes

For extra crispy nachos, bake chips alone for 3 minutes before adding toppings. Drain beef well to reduce grease. Prep toppings ahead for quick assembly. Use thick, sturdy chips for best results. Shred your own cheese for smoother melting. Queso blanco thickens as it cools; add milk to loosen if needed. Nachos are best served immediately for maximum crunch.

Nutrition

Keywords: nachos, sheet pan, queso blanco, Tex-Mex, party food, appetizer, loaded nachos, easy nachos, game day, comfort food

Find it online: https://blingbite.com/crispy-loaded-nachos-sheet-pan-recipe-easy-creamy-queso-blanco/