It’s that time of year again—Super Bowl Sunday is upon us! And while my beloved Saints are nowhere near the big game (shocking, I know), I’m still here for the food festivities. If there’s one thing I love about game day, it’s the snacks, and Loaded Sheet Pan Nachos are a must-have. They’re quick, easy, and require minimal effort, which means more time yelling at the TV (or pretending to care about football while inhaling nachos).
But let’s talk about the real Superbowl MVP here—the nacho cheese sauce. This isn’t your average cheese sauce; this is next-level, movie-theater-style, what-is-this-magic nacho cheese. Back in the day, when I worked at a movie theater, I had to make those massive batches of cheese sauce, and I discovered a game-changing secret ingredient: pickled jalapeño brine. Just a splash gives the cheese sauce a slightly tangy, spicy kick that makes people wonder why it tastes so addictive. And now, I’m bringing that secret straight to you.
If you’re ready to make the best nachos of your life, let’s get to it.
Why This Recipe Works
• Game Day Ready – These nachos come together quickly and are perfect for feeding a hungry crowd.
• Homemade Nacho Cheese Sauce – Skip the processed stuff—this rich, creamy sauce is made from scratch and is way better than anything from a can.
• The Perfect Layers – No sad, dry chips here! Every layer gets equal love with cheese, beef, and toppings in every bite.
• Customizable – Want to switch up the protein? Add some shredded chicken, carnitas, or even keep it vegetarian!
Homemade Nachos Cheese Sauce makes these nachos elite
Tips for Making Loaded Sheet Pan Nachos
• Use a sturdy chip. Thin chips will break under the weight of the toppings—go for something hearty.
• Shred your own cheese. Pre-shredded cheese has anti-caking agents that can make it less melty.
• Layer properly. No one wants a sad, dry chip at the bottom of the pan. Layer your ingredients evenly!
• Want extra heat? Add fresh jalapeño slices or drizzle with sriracha for a spicier kick.
How To Make Loaded Sheet Pan Nachos
What you will need:
Equipment
Nachos Cheese Sauce
- 12 oz can evaporated milk
- 1 tbs cornstarch
- ½ tsp onion powder
- ¼ tsp salt, to taste
- 6 oz sharp cheddar cheese, shredded (1 ½ pack)
- 2 oz Velveeta, cut into small cubes
- 1-2 tsp hot sauce
Beef
- 1 tbs olive oil
- 1 lb ground beef (90% to 93% lean)
- ¾ cup sweet yellow onions, diced
- 1 1.25oz package taco seasoning
- 2 tbs tomato paste
- 2 tbs water
Nachos
- 11 oz tortilla chips
- 1½ cup Nacho Cheese Sauce, warmed
- 1 15oz can black beans, drained and rinsed
- 1 small can sliced black olives, drained
- 2-3 cups shredded Mexican cheese (sharp cheddar and Monterey Jack blend)
- 1 Roma tomato, diced
- 2 tbs fresh cilantro
- 2 green onions, thinly sliced
- ¼ cup sour cream
- sliced pickled jalapenos
Make the Nacho Cheese Sauce
1. Heat evaporated milk in a saucepan over low heat. Whisk in cornstarch, onion powder, and salt.
2. Add shredded cheddar and Velveeta, stirring until melted and smooth.
3. Stir in pickled jalapeño brine and hot sauce for extra flavor. Keep warm.
Cook the Beef
1. In a large skillet, heat olive oil over medium-high heat.
2. Add onions and ground beef, cooking until browned. Drain excess grease.
3. Stir in taco seasoning, tomato paste, and water. Cook until well combined. Set aside.
Assemble the Nachos
1. Preheat oven to 350°F and line a sheet pan with foil.
2. Spread half of the tortilla chips on the pan.
3. Drizzle with half of the nacho cheese sauce, then layer with half of the beef, beans, olives, and shredded cheese.
4. Repeat the layers with the remaining chips, cheese sauce, beef, and toppings.
5. Bake for 15 minutes, or until the cheese is melted and bubbly.
Top and Serve
1. Remove from oven and top with fresh ingredients: diced tomatoes, cilantro, green onions, and sour cream.
2. Serve immediately, preferably with extra napkins because things are about to get messy.
Game Day Done Right
Whether your team is playing or you’re just here for the snacks, these Loaded Sheet Pan Nachos bring their A-game. Cheesy, spicy, crunchy, and ridiculously easy to make—what more do you need? So grab a plate (or just eat straight from the pan, no judgment), turn up the volume, and enjoy the best part of game day.
What’s your go-to Super Bowl snack? Let me know in the comments!
Loaded Sheet Pan Nachos
Ingredients
Nachos Cheese Sauce
- 12 oz can evaporated milk
- 1 tbs cornstarch
- ½ tsp onion powder
- ¼ tsp salt, to taste
- 6 oz sharp cheddar cheese, shredded (1 ½ pack)
- 2 oz Velveeta, cut into small cubes
- 2 tbs pickled jalapeno brine (from jar)
- 1-2 tsp hot sauce
Beef
- 1 tbs olive oil
- 1 lb ground beef (90% to 93% lean)
- ¾ cup sweet yellow onions, diced
- 1 1.25oz package taco seasoning
- 2 tbs tomato paste
- 2 tbs water
Nachos
- 11 oz tortilla chips
- 1½ cup Nacho Cheese Sauce, warmed
- 1 15oz can black beans, drained and rinsed
- 1 small can sliced black olives, drained
- 2-3 cups shredded Mexican cheese (sharp cheddar and Monterey Jack blend)
- 1 Roma tomato, diced
- 2 tbs fresh cilantro
- 2 green onions, thinly sliced
- ¼ cup sour cream
- sliced pickled jalapenos
Instructions
Make the Nacho Cheese Sauce
- Add the evaporated milk to a large saucepan and place over LOW heat. Whisk in the cornstarch until completely dissolved. Add the onion powder and salt and whisk to combine. Add the cheese and increase the heat to MEDIUM. Add the jalapeno brine. Cook, stirring frequently with a wooden spoon, until the mixture is hot but not boiling, then reduce the heat to LOW and continue to cook, stirring frequently, until the cheese has melted and the mixture is smooth and thickened. Remove from the heat.
- For more flavor and a mild kick, add hot sauce and stir it into the warm cheese sauce, off the heat. I add about 1 tablespoon or more. It doesn’t add much heat, just a kick and some great flavor. Taste and add additional salt, only if needed. Since it’s typically served with salty tortilla chips, I find this is enough salt.
- Once cooled, transfer to an airtight container and refrigerate for up to 1 week. Can be made well in advance and reheated, as needed for nachos or dip.
Cook the Beef
- Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
- Add olive oil to a large skillet over medium-high heat. Add onions and ground beef and cook until browned, breaking up the beef. Drain excess grease and return to heat. Add the taco seasoning, tomato paste, and water. Stir to combine. Remove from heat and set aside.
Assemble the Nachos
- Place tortilla chips in a single layer (a little more than half the bag) on the prepared baking sheet. Drizzle half of the Nacho Cheese Sauce (about ¾ cup) over the chips. Top with half of beef, half of beans, olives, and half of the cheese.
- Scatter the remaining chips over the top. Drizzle with the remaining Nachos Cheese Sauce, spoon the remaining beans and beef evenly over the top and finish with the remaining cheese.
- Bake for 15 minutes or until the cheese is melted.
- Remove from oven and garnish with diced tomatoes, cilantro, green onions, sour cream, and sliced jalapenos.
Notes
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For nachos: Pour over nachos while hot and the consistency is sauce-like.
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For a dip: As the sauce begins to cool, it will thicken more and work well for a dip. Just whisk it occasionally if a skin forms on the surface.
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To reheat: Place in the microwave, covered with a paper towel, and cook in 20 second increments, stirring in between, just until warmed through. Or, reheat it in a small saucepan over LOW heat on the stove. The sauce will loosen up when you reheat it.