Sheet Pan Nachos
Ingredients
For the Ground Beef Cheese Sauce:
- 1 tbsp. olive oil
- 1-pound lean ground beef
- 1/2 tsp. kosher salt
- 1 1.25-ounce packet taco seasoning
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 2 cups whole milk
- 2 cups sharp cheddar or Monterey jack cheese, or a combination, shredded
For Building the Nachos:
- 1 16-ounce bag restaurant-style tortilla chips
- 2 cups sharp cheddar or Monterey jack cheese, or a combination, shredded
- 1 15-ounce can black beans, drained, optional
- 1 8.5-ounce can corn kernels, drained, optional
- 1 cup red onion, finely diced
- 1 small jalapeño, seeded and thinly sliced
- 1 small Roma tomato, diced
- Black olives, sliced, optional
- Sour cream, for serving, optional
- Limes, quartered, for serving, optional
Instructions
- Arrange a rack in the middle of the oven and pre-heat to 425°F; line a rimmed baking sheet with aluminum foil.
- Heat the oil in a large skillet, over medium heat, until shimmering.
- Add the beef; use a stiff spatula to break up into large pieces,; season with the salt.
- Brown the meat, undisturbed, for 4 to 5 minutes; break the meat up into smaller pieces with the spatula; continue to cook until mostly cooked through; 2 to 3 minutes more.
- Add the taco seasoning, garlic, and flour; stir to coat the beef.
- Add the milk and stir vigorously, with the spatula, scraping the bottom of the pan as you stir; the sauce should start to thicken right away; cook until thickened, about 2 minutes.
- Remove from the heat; add the cheese and stir until melted.
- Arrange about 1/2 of the chips on the baking sheet in an even layer; evenly drizzle with 1/2 of the cheese sauce, then sprinkle with 1/2 of the shredded cheese.
- Top with the remaining chips, followed by the remaining cheese sauce and remaining shredded cheese; sprinkle with the black beans and corn, if using.
- Place in pre-heated oven and bake until the cheese is melted and the chips, around the edges, are beginning to brown; about 8 minutes.
- Just before serving, garnish the finished nachos with the red onion, jalapeño, Roma tomato, and dollops of sour cream and lime quarters, if desired.
Notes
The ground beef cheese sauce can be made up to 2 days ahead and refrigerated in an airtight container. Warm in a saucepan, over medium-low heat, stirring occasionally, until heated through before building the nachos.