{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/nachos","markdownUrl":"https://trevorfarias.com/recipes/nachos/recipe.md","name":"Loaded Beef Nachos Recipe (Sheet Pan, With Cheese Sauce)","description":"Loaded sheet pan nachos with seasoned ground beef, a smooth homemade cheese sauce, melted cheddar, jalapeños and fresh pico de gallo. Every chip gets topping. Ready in 30 minutes for game day or dinner.","summary":"The best loaded nachos start with sturdy tortilla chips spread in a single, slightly overlapping layer on a sheet pan. Brown ground beef with taco seasoning, scatter it and shredded cheddar and Monterey Jack over the chips in two layers, and bake at 425°F for 6 to 8 minutes until the cheese melts. Finish with a warm, silky cheese sauce made from evaporated milk and cheddar, then pickled jalapeños, pico de gallo, sour cream and cilantro, and serve immediately.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-09-13","dateModified":"2026-09-13","category":"Dinner","cuisine":"Tex-Mex","keywords":["nachos recipe","loaded nachos","beef nachos","sheet pan nachos","homemade nachos","nachos with cheese sauce","ground beef nachos","easy nachos","game day nachos","nacho cheese sauce"],"prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT30M","yield":"1 large sheet pan (6 servings as a snack, 4 as dinner)","servings":6,"ingredientGroups":[{"name":"For the beef","ingredients":[{"amount":"1","unit":"tablespoon","name":"vegetable oil","text":"1 tablespoon vegetable oil"},{"amount":"1","unit":"pound","name":"ground beef","note":"450 g, 85% lean","text":"1 pound ground beef, 450 g, 85% lean"},{"amount":"1/2","name":"small onion","note":"finely chopped","text":"1/2 small onion, finely chopped"},{"amount":"2","unit":"tablespoons","name":"taco seasoning","note":"or 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon each garlic powder, paprika and salt","text":"2 tablespoons taco seasoning, or 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon each garlic powder, paprika and salt"},{"amount":"1/3","unit":"cup","name":"water","text":"1/3 cup water"}]},{"name":"For the cheese sauce","ingredients":[{"amount":"1","name":"12-ounce can evaporated milk","text":"1 12-ounce can evaporated milk"},{"amount":"1","unit":"tablespoon","name":"cornstarch","text":"1 tablespoon cornstarch"},{"amount":"2","unit":"cups","name":"shredded sharp cheddar","note":"8 ounces, shredded from a block","text":"2 cups shredded sharp cheddar, 8 ounces, shredded from a block"},{"amount":"2","unit":"tablespoons","name":"pickled jalapeño brine","note":"optional","text":"2 tablespoons pickled jalapeño brine, optional"}]},{"name":"For the nachos","ingredients":[{"amount":"12","unit":"ounces","name":"thick tortilla chips","note":"340 g","text":"12 ounces thick tortilla chips, 340 g"},{"amount":"1 1/2","unit":"cups","name":"shredded Monterey Jack or cheddar","note":"6 ounces","text":"1 1/2 cups shredded Monterey Jack or cheddar, 6 ounces"},{"amount":"1","unit":"cup","name":"pico de gallo or diced tomatoes","note":"drained","text":"1 cup pico de gallo or diced tomatoes, drained"},{"amount":"1/3","unit":"cup","name":"sliced pickled jalapeños","text":"1/3 cup sliced pickled jalapeños"},{"name":"Sour cream, chopped cilantro, grated Cotija and lime wedges","note":"for serving","text":"Sour cream, chopped cilantro, grated Cotija and lime wedges, for serving"}]}],"steps":[{"step":1,"name":"Heat the oven","text":"Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment.","tip":null},{"step":2,"name":"Cook the beef","text":"Heat the oil in a large skillet over medium-high heat. Add the beef and onion and cook, breaking up the meat, until browned, 6 to 8 minutes. Drain the fat. Stir in the taco seasoning and water and simmer until the liquid is absorbed, about 3 minutes.","tip":null},{"step":3,"name":"Make the cheese sauce","text":"In a small saucepan, whisk the cornstarch into the cold evaporated milk until smooth. Bring to a simmer over medium heat, whisking, until slightly thickened, about 2 minutes. Turn the heat to low and add the cheddar a handful at a time, whisking until melted and smooth. Stir in the jalapeño brine if using. Keep warm over the lowest heat.","tip":"Shred cheese from a block. Pre-shredded cheese is coated in starch that keeps sauces from melting smoothly."},{"step":4,"name":"Layer the nachos","text":"Spread half the chips over the pan in a slightly overlapping layer. Top with half the beef and half the shredded Monterey Jack. Add the remaining chips, beef and shredded cheese.","tip":null},{"step":5,"name":"Bake","text":"Bake for 6 to 8 minutes, just until the cheese is melted and the chip edges are lightly toasted.","tip":null},{"step":6,"name":"Top and serve","text":"Drizzle the warm cheese sauce over the nachos. Scatter with pico de gallo and pickled jalapeños, add spoonfuls of sour cream, and finish with cilantro and Cotija. Serve immediately with lime wedges.","tip":null}],"equipment":["Large rimmed baking sheet","Large skillet","Small saucepan","Whisk","Box grater"],"notes":["Use thick restaurant-style chips so they hold up to the toppings.","Shred your own cheese for the smoothest melt and sauce.","Add cold toppings after baking and serve right away."],"storage":["Nachos are best eaten fresh. Store leftover beef and cheese sauce separately in the refrigerator for up to 4 days.","Reheat the cheese sauce gently on the stove with a splash of milk, then build a fresh batch of nachos."],"variations":["Chicken nachos: use 2 cups shredded rotisserie chicken tossed with 1/4 cup salsa instead of beef.","Vegetarian nachos: replace the beef with a can of black beans warmed with the taco seasoning and a cup of roasted corn.","Steak nachos: top with thinly sliced grilled flank steak or leftover pan-seared steak."],"faqs":[{"question":"What is the best cheese for nachos?","answer":"A combination works best: sharp cheddar for flavor and Monterey Jack for melt. Shred both from blocks. A cheese sauce on top ensures every chip gets coated."},{"question":"Can I make nachos in the microwave?","answer":"For a small plate, yes. Layer chips, beef and cheese on a microwave-safe plate and heat in 30-second bursts until melted. The oven gives crisper chips for a crowd."},{"question":"How do I make nachos ahead for a party?","answer":"Cook the beef and cheese sauce and chop the toppings up to a day ahead. Assemble and bake just before serving; assembled nachos do not hold."},{"question":"Why is my nacho cheese sauce grainy?","answer":"The heat was too high or the cheese was pre-shredded. Add the cheese off a boil, over low heat, a handful at a time."}],"nutritionPerServing":{"calories":690,"fatGrams":42,"saturatedFatGrams":18,"carbohydrateGrams":44,"fiberGrams":4,"sugarGrams":7,"proteinGrams":34,"sodiumMilligrams":1080,"cholesterolMilligrams":115}}