Easy Sheet Pan Nachos with Queso

These Easy Sheet Pan Nachos are topped with a speedy homemade queso and ready for faceplantage! Even better? They are totally customizable with both vegetarian and T-Rex versions!

sheet pan nachos topped with queso

Nachos are easily one of my favorite snacks on the planet.

I’m so head over heels in love with them that Paul and I will literally just slap ’em on a sheet pan and call it dinner.

Easiest. Dinner Ever!!!

Whether you serve them up as an after school snack, a game night appetizer, or follow my lead and make it a meal, these sheet pan nachos are a total must.

They’re the perfect use for taco night leftovers or as a clean-out-the-fridge sort of ordeal!

When we have it handy, adding a cup or so of fresh pico de gallo orblack bean salsa is always a must! We also love topping our nachos with avocado corn salsa <– SO GOOD!

cheesy queso nachos

special diets and swaps

So here’s the thing about nachos: you can legit put whatever you want on them and call it a day.

The below recipe is simply a guideline so go ahead and go nuts!

Today I’m sharing a vegetarian version featuring the tasty taco seasoned cauliflower walnut taco meat from my Vegetarian Taco Bowls, but you can 100% change it up to fit your lifestyle.

Craving a carnivore take on the recipe?

Nachos are a fantastic way to use up leftover chicken, pork, ground turkey, or ground taco meat! If you had carnitas or rotisserie chicken earlier in the week, rock those leftovers by adding it to your nachos. Once we even tried them with leftover buffalo chicken from my Buffalo Chicken Taco Salad bowls and it was nothing short of legendary!

As for my vegan friends, I haven’t forgotten about you!

You can 100% make your nachos dairy-free and even employ favorites like vegan sour cream and loooots of extra salsa. I’m going to start testing a plant-based vegan queso soon so stay tuned for that once I perfect it!

easy cheesy nachos on a sheet pan with homemade queso

Sheet Pan Nachos with Queso

Skip the microwave and make this epic plate of nachos in the oven. It’s quick, easy, and totally delicious.

The nacho cheese inspired queso on top is totally optional (you can just use extra shredded cheese) but if you get a chance to make it, this creamy queso makes the nachos over-the-top delicious!

sheet pan nachos topped with queso

Sheet Pan Nachos with Queso

These Easy Sheet Pan Nachos are topped with a speedy homemade queso and ready for faceplantage! Even better? They are totally customizable with both vegetarian and T-Rex versions!
5 from 6 votes
Course: Appetizer
Cuisine: American, Mexican
Keyword: Sheet Pan Nachos
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8 servings
Author: Jenn Laughlin - Peas and Crayons


  • 12 oz tortilla chips
  • 2 cups vegetarian cauliflower walnut taco meat (or seasoned beef/chicken if T-Rex)
  • 1 cup black beans
  • 1-2 cups shredded cheese (mexican blend, cheddar, or pepper jack)
  • 1 cup chopped tomato
  • 1 jalapeño, thinly sliced (or try it with pickled jalapeños!)
  • 2-3 TBSP fresh chopped cilantro


  • 1 TBSP butter
  • 1 TBSP all-purpose flour
  • ¾ cup milk
  • 1 oz cream cheese softened
  • 4-5 oz medium or sharp cheddar cheese room temp
  • ¼ tsp ground cayenne pepper plus extra to taste
  • salt and pepper to taste


  • fresh or pickled onion
  • shredded lettuce
  • salsa or pico de gallo
  • sour cream or Greek yogurt
  • guacamole


  • Preheat oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
  • Chop your veggies and drain and rinse beans if using canned. For vegetarian nachos feel free to use extra beans/veggies or use leftover cauliflower walnut taco filling like I did here. For T-Rex nachos, warm up or cook your choice of taco meat (salsa chicken, pulled pork, and seasoned ground beef/turkey all work here) - nachos are a great way to use up leftovers!
  • Top baking sheet with your tortilla chips and sprinkle with half the grated cheese. Next add your beans/meat of choice and top with remaining cheese. Bake on the center rack until cheese is melted and choice of protein and beans are heated through. 5-10 minutes. 
  • While the nachos bake, make the cheese sauce. Freshly grate your cheddar (pre-shredded cheese won't work here) and measure out all ingredients. This queso comes together fast!
  • Warm your milk in the microwave for 30-40 seconds and set aside. Heat a small sauce pot and add your butter. Once melted, add flour and whisk into butter vigorously until they become bubbly and foamy. Continue to cook and whisk constantly for about a minute to cook off the flour taste.
  • Add warm milk and whisk vigorously into flour mixture. Allow milk to come to a simmer, whisking occasionally as it thickens. Once it has thickened, turn off burner and remove pot from heat. Add cream cheese and whisk until melted. Next slowly add grated cheddar in 3 batches, stirring it in until the cheese is fully melted. I like to keep the pot off the heat here so the cheese doesn't overhead and turn gritty. If you work quickly the milk should be hot enough to melt the cheese. Season with cayenne pepper and salt. Adjust spices to taste and you're good to go!
  • Pour sauce over nachos and top with all your favorite toppings! Dive in while they're hot!


Add any extras your heart desires! The glorious thing about nachos is that they're the perfect base for all your favorite veggies.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extras added and enjoy!


Calories: 389kcal, Carbohydrates: 39g, Protein: 14g, Fat: 21g, Saturated Fat: 8g, Cholesterol: 35mg, Sodium: 444mg, Potassium: 406mg, Fiber: 5g, Sugar: 3g, Vitamin A: 459IU, Vitamin C: 24mg, Calcium: 302mg, Iron: 2mg

If you get a chance to try these easy vegetarian nachos, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see your sheet pan nachos!

hungry for more?

Get your taquito on with these easy peasy Baked Black Bean and Sweet Potato Flautas! They’re freezer friendly and easily made in advance to turn any night into taco night. Woot!

This Skillet Black Bean Queso Dip is always a crowd pleaser at parties and potlucks.

Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin created Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University while working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star!

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Questions & Reviews

  1. I’m with you on nachos definitely being dinner (and face plant) worthy. These look delicious. Loving the queso on top. I don’t know why I’ve never done that!