Sheet-Pan Loaded Nachos with Homemade Nacho Cheese and Pico

How to Make Sheet-Pan Loaded Nachos with Homemade Nacho Cheese and Pico

1. 1

   Step 1: Make the homemade nacho cheese

   In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until a smooth blond roux forms. Gradually whisk in the milk, bring to a gentle simmer, and cook until thickened, 3–4 minutes. Remove from heat and stir in the shredded cheddar until fully melted and smooth; keep warm and stir occasionally.

   For this step

   • 4 tbspUnsalted butter
   • 3 tbspAll-purpose flour
   • 2 cupsWhole milk
   • 3 cupsSharp cheddar cheese, shredded
   
2. 2

   Step 2: Warm and season the black beans

   Drain and rinse the canned black beans, then transfer to a small saucepan over medium heat. Add the taco seasoning and 2–4 tablespoons water, stirring until the beans are heated and evenly coated, 4–6 minutes; mash a few beans with the back of a spoon for texture if you like. Taste and adjust with a pinch of salt or extra seasoning as needed, then remove from heat and keep warm.

   For this step

   • 2 15-oz cansCanned black beans, drained (15-oz cans)
   • 2 tbspTaco seasoning
   
3. 3

   Step 3: Preheat oven and arrange chips

   Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or foil and spread the tortilla chips in an even layer, leaving some gaps for toppings to settle. Spoon dollops of the seasoned black beans over the chips, then drizzle the warm nacho cheese evenly over the top. Scatter about two-thirds of the pico over the nachos, reserving the rest for serving.

   For this step

   • 14 ozTortilla chips (large bag)
   • 1 1/2 cupsPico de gallo (store-bought or quick homemade)
4. 4

   Step 4: Bake until bubbly and crisp

   Bake the assembled sheet-pan nachos for 8–12 minutes until the cheese is bubbly and the edges of the chips begin to brown; rotate the pan once halfway through for even baking. Keep an eye so chips don’t burn; if you prefer extra melt, broil 30–60 seconds at the end, watching closely.
   
5. 5

   Step 5: Finish and serve

   Remove nachos from the oven and top with the remaining pico. Let rest 1–2 minutes, then garnish as desired with sour cream, sliced jalapeños, chopped cilantro, or lime wedges and serve straight from the pan for sharing.
   

1. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until a smooth blond roux forms. Gradually whisk in the milk, bring to a gentle simmer, and cook until thickened, 3–4 minutes. Remove from heat and stir in the shredded cheddar until fully melted and smooth; keep warm and stir occasionally.
2. Drain and rinse the canned black beans, then transfer to a small saucepan over medium heat. Add the taco seasoning and 2–4 tablespoons water, stirring until the beans are heated and evenly coated, 4–6 minutes; mash a few beans with the back of a spoon for texture if you like. Taste and adjust with a pinch of salt or extra seasoning as needed, then remove from heat and keep warm.
3. Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or foil and spread the tortilla chips in an even layer, leaving some gaps for toppings to settle. Spoon dollops of the seasoned black beans over the chips, then drizzle the warm nacho cheese evenly over the top. Scatter about two-thirds of the pico over the nachos, reserving the rest for serving.
4. Bake the assembled sheet-pan nachos for 8–12 minutes until the cheese is bubbly and the edges of the chips begin to brown; rotate the pan once halfway through for even baking. Keep an eye so chips don’t burn; if you prefer extra melt, broil 30–60 seconds at the end, watching closely.
5. Remove nachos from the oven and top with the remaining pico. Let rest 1–2 minutes, then garnish as desired with sour cream, sliced jalapeños, chopped cilantro, or lime wedges and serve straight from the pan for sharing.