# Loaded Beef Nachos Recipe (Sheet Pan, With Cheese Sauce)

Source: https://trevorfarias.com/recipes/nachos
Author: Trevor Farias (Trevor's Kitchen)
Published: 2026-09-13 · Updated: 2026-09-13
Category: Dinner · Cuisine: Tex-Mex

> 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.

## At a glance

- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Yield: 1 large sheet pan (6 servings as a snack, 4 as dinner)
- Servings: 6
- Calories per serving: 690

## Ingredients

### For the beef

- 1 tablespoon vegetable oil
- 1 pound ground beef, 450 g, 85% lean
- 1/2 small onion, finely chopped
- 2 tablespoons taco seasoning, or 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon each garlic powder, paprika and salt
- 1/3 cup water

### For the cheese sauce

- 1 12-ounce can evaporated milk
- 1 tablespoon cornstarch
- 2 cups shredded sharp cheddar, 8 ounces, shredded from a block
- 2 tablespoons pickled jalapeño brine, optional

### For the nachos

- 12 ounces thick tortilla chips, 340 g
- 1 1/2 cups shredded Monterey Jack or cheddar, 6 ounces
- 1 cup pico de gallo or diced tomatoes, drained
- 1/3 cup sliced pickled jalapeños
- Sour cream, chopped cilantro, grated Cotija and lime wedges, for serving

## Instructions

1. **Heat the oven.** Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment.
2. **Cook the beef.** 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.
3. **Make the cheese sauce.** 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._
4. **Layer the nachos.** 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.
5. **Bake.** Bake for 6 to 8 minutes, just until the cheese is melted and the chip edges are lightly toasted.
6. **Top and serve.** 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.

## 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.

## Why this recipe works

- Spreading chips in a single overlapping layer on a sheet pan means toppings reach every chip.
- Layering half the beef and cheese, then the rest, keeps the bottom chips from going bare.
- Evaporated milk and a little cornstarch make a cheddar sauce that stays silky and never turns grainy.
- Cold, fresh toppings go on after baking, so they stay crisp and bright against the hot cheese.

## Choosing the right chips

Use thick, restaurant-style tortilla chips. Thin chips break under the toppings and go soft in minutes. Avoid heavily salted or flavored chips, since the beef and cheese already bring plenty of salt.

## How to keep nachos from getting soggy

Drain the beef well so its fat and liquid do not soak into the chips. Drain the pico de gallo in a sieve for a few minutes before adding it. Bake the nachos just until the cheese melts, and add salsa, sour cream and guacamole at the table or right before serving. Nachos wait for no one, so have everyone ready when they come out of the oven.

## Topping ideas

- Refried or black beans, warmed and dolloped over the first layer.
- Guacamole or diced avocado with lime.
- Sliced black olives, green onions or pickled red onions.
- Tomatillo salsa or a drizzle of hot sauce.

## 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.

## Frequently asked questions

**What is the best cheese for nachos?**

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.

**Can I make nachos in the microwave?**

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.

**How do I make nachos ahead for a party?**

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.

**Why is my nacho cheese sauce grainy?**

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.

## Nutrition (per serving, estimated)

- Calories: 690
- Fat: 42 g
- Saturated fat: 18 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Sugar: 7 g
- Protein: 34 g
- Sodium: 1080 mg
- Cholesterol: 115 mg

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Recipe by Trevor Farias. Full page with photos: https://trevorfarias.com/recipes/nachos
Structured data (JSON): https://trevorfarias.com/recipes/nachos/recipe.json