It’s National Nachos Day everyone! Chips with queso on top sounds delicious, and it’s perfect for a movie night with friends and family, or maybe a birthday party. You can put pretty much anything you want in the cheese to give it some extra flavor, or you can leave it plain and it’s still good.
The Ultimate Nachos Dish
You could leave it plain Jane, or you could make a masterpiece. It’s up to you! Be prepared though, this recipe calls for more than just chips and cheese.
Ingredients
Meat
- 1 pound ground beef
- 1 ounce packet taco seasoning
- 10 ounce can Rotel
Cheese sauce
- ¼ cup salted butter
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground cumin
- ¼ teaspoon paprika
- 2 cups milk
- 8 ounces shredded Mexican blend cheese
Assembly
- 11 ounce bag tortilla chips
- 8 ounces shredded Mexican blend cheese
Toppings
- Diced tomatoes
- Sour cream
- Sliced black olives
- Fresh chopped cilantro
Instructions
- Preheat the oven to 350°F. Spray a 10×15-inch sheet tray with cooking spray and set aside.
- In a large skillet over medium-high heat, brown and crumble 1 pound ground beef until there is no longer any pink, 8-10 minutes.
- Add the 1 ounce packet taco seasoning and stir it in.
- Add 10 ounce can Rotel and stir it in until combined; take off the heat.
- In a medium-sized saucepot, add 1/4 cup salted butter over medium heat.
- Once the butter has melted, whisk in 1/4 cup all-purpose flour, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon ground cumin and 1/4 teaspoon paprika. Cook for 1 minute.
- Slowly stream in 2 cups milk while whisking constantly. Bring to a simmer, occasionally stirring until slightly thickened.
- Take off the heat and add 8 ounces shredded Mexican blend cheese. Whisk until combined.
- Place half of the 11 ounce bag tortilla chips on to the prepared sheet tray.
- Drizzle half of the cheese sauce over the chips.
- Add half of the meat mixture over the cheese sauce.
- Top with half of the shredded cheese. Repeat one more time until you have used up all the ingredients.
- Place the sheet tray into the oven for 5-10 minutes until the cheese has melted and it is warmed through.
- Add your favorite toppings such as diced tomatoes, sour cream, sliced black olives and fresh chopped cilantro and serve immediately.
Ready to Serve!
You have to do at least a double layer so the toppings are evenly spread through all the chips and you don’t have a ton of leftover plain chips on the bottom. It’s the trick to the best sheet pan nachos. If this doesn’t have all that you’d like, don’t worry, you can totally add beans to this! It would be best to add it to the meat mixture. Or, you can warm up a can of refried beans and add dollops of that while layering the nachos.
Leftovers will keep in the fridge for up to 3 days. To reheat the nachos, line a sheet tray with foil and spray it with cooking spray. Lay them out on top and add another sheet of foil on top, and spray it again with cooking spray on the underside so nothing sticks. This way, they won’t dry out.
