Preheat your oven to 400°F. Line a large sheet pan with aluminum foil or parchment paper, and lightly grease it with cooking spray so the nachos don’t stick.
Arrange the Chips: Spread the tortilla chips in a single layer on the sheet pan. Make sure the chips cover the pan without any gaps.
1 bag about 16 ounces of your favorite tortilla chips
Cook the Meat (Optional): If you're using ground beef or turkey, cook it in a skillet over medium heat until it's browned and fully cooked. Drain any excess fat, then season the meat with your favorite taco seasoning. Set it aside.
½ cup cooked and seasoned ground beef or turkey
Make the Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Once it's melted, add the flour and whisk constantly for 1-2 minutes to make a roux (a thick paste). It should turn a light golden color.
2 tablespoons unsalted butter, 2 tablespoons all-purpose flour
Add the Milk: Slowly pour in the milk while whisking, so there are no lumps. Cook for about 2-3 minutes until the sauce thickens.
1¼ cups whole milk
Finish the Cheese Sauce: Turn the heat to low, then stir in the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Keep stirring until the cheese is melted and the sauce is smooth.
1½ cups sharp cheddar cheese, ¼ teaspoon onion powder, salt and black pepper , ½ teaspoon garlic powder
Assemble the Nachos: Pour the cheesy sauce evenly over the tortilla chips on the sheet pan. Then, scatter the black beans, diced tomatoes, sliced black olives, pickled jalapeño slices, and diced red onion evenly over the chips.
½ cup canned black beans, ½ cup canned diced tomatoes, ½ cup black olives, ½ cup pickled jalapeño slices, ¼ cup red onion
Add More Cheese: If you're using the cooked meat, spread it over the nachos now. Then sprinkle the shredded medium cheddar cheese and Monterey Jack cheese on top of everything.
¾ cup medium cheddar cheese, ¾ cup Monterey Jack cheese
Bake: Put the sheet pan in the oven and bake for 5-10 minutes, or until the cheese is melted and bubbly, and the nachos are heated through.
Garnish and Serve: Take the sheet pan out of the oven and let it cool for a minute or two. Drizzle sour cream on top and sprinkle fresh cilantro for extra flavor. Serve the nachos right from the pan or move them to a large platter. Don't forget to have extra salsa, guacamole, and sour cream for dipping!
¼ cup fresh cilantro, ¼ cup sour cream
