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Flavorful Sheet Pan Nachos with Spicy Ground Beef and Queso Blanco

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A fast, bold, and crowd-pleasing sheet pan nachos recipe featuring spicy ground beef and creamy queso blanco, perfect for game nights and casual gatherings.

Ingredients

Scale
  • 1 pound lean ground beef
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon crushed red pepper flakes (adjust to taste)
  • Salt and freshly ground black pepper, to taste
  • 12 ounces tortilla chips (thicker, sturdy chips work best)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 cup queso blanco
  • 1 jalapeño, thinly sliced (optional)
  • ½ cup diced tomatoes or pico de gallo
  • ¼ cup chopped fresh cilantro
  • ¼ cup sliced black olives (optional)
  • For the Queso Blanco:
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 8 ounces white American cheese, shredded or chopped
  • Salt to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line your sheet pan with parchment paper or lightly grease it to prevent sticking.
  2. In a skillet over medium heat, sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the ground beef to the skillet, breaking it apart with your spatula. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.
  4. Season the beef with chili powder, cumin, smoked paprika, crushed red pepper flakes, salt, and pepper. Stir well and cook for an additional 2 minutes.
  5. Make the queso blanco sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux.
  6. Slowly pour in the milk while whisking to avoid lumps. Cook until the mixture thickens and coats the back of a spoon, about 3-5 minutes.
  7. Reduce heat to low and add the white American cheese. Stir until melted and smooth. Season with salt and remove from heat.
  8. Assemble the nachos by spreading half of the tortilla chips evenly on the prepared sheet pan. Sprinkle half of the shredded Monterey Jack and cheddar cheeses over the chips.
  9. Scatter half of the spicy ground beef evenly over the cheese layer, then drizzle half of the queso blanco sauce on top.
  10. Add the remaining chips in another layer, followed by the rest of the shredded cheeses, beef, and queso blanco.
  11. Top with sliced jalapeños and black olives if using.
  12. Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly and the edges of the chips are lightly toasted.
  13. Remove from oven and immediately sprinkle diced tomatoes or pico de gallo and fresh cilantro over the top.
  14. Let the nachos cool for a couple of minutes before serving.

Notes

To keep chips crispy, layer queso blanco sauce in two parts rather than all at once. Avoid overcrowding the sheet pan. For gluten-free, substitute all-purpose flour with cornstarch or gluten-free flour. For dairy-free, use vegan cheese and plant-based milk. Freshly shred cheese for best melting results. Let nachos rest a minute after baking to meld flavors and avoid a gooey mess.

Nutrition

Keywords: sheet pan nachos, spicy ground beef, queso blanco, easy nachos, game night recipe, crowd-pleaser, quick nachos

Find it online: https://vexifood.com/flavorful-sheet-pan-nachos-recipe-easy-spicy-ground-beef-queso-blanco/