If you and your family love nachos, these loaded sheet pan nachos are sure to be a winner. Serve as a casual meal or as a party snack.
The red onion used to prepare the Pico de Gallo adds subtle, sweet note to the garlic and savory taco seasoning. There are quite a few ingredients needed but this recipe is worth it!
Loaded Sheet Pan Nachos
Scroll down for a printable recipe card.
Prep time: 20 minutes
Cook time: 10-15 minutes
Serves: 4-6
INGREDIENTS:
Pico de Gallo Ingredients:
1-pint cherry or grape tomatoes, chopped
1 large clove garlic, finely chopped
¼ medium red onion, finely chopped
2 T. fresh lime juice
2 T. fresh cilantro leaves, finely chopped
Sea salt, to taste
Taco Seasoning Ingredients:
1 T. ground chili powder
2 t. ground cumin
1 t. ground coriander
1 t. garlic powder
½ t. smoked paprika
¼ t. chipotle powder
½ t. black pepper
¾ t. sea salt
Remaining Ingredients:
1 T. extra virgin olive oil
¾ medium red onion, finely chopped
2-3 large cloves garlic, finely minced
Sea salt and black pepper, to taste
1¼ lbs. ground beef
1 large bag (11-14 oz.) tortilla chips
1 8-oz. bag 4-cheese Mexican blend, finely shredded
2 large green onions, green parts only, sliced thin
1 6-oz. can black olives, chopped
1 large jalapeño pepper, sliced thin
To Serve:
1 large ripe avocado, seeded and chopped
2 T. fresh lemon juice
2 T. fresh cilantro, finely chopped
Directions:
- To prepare the Pico de Gallo, combine the tomatoes, garlic, one-quarter of the chopped red onion, cilantro, and lime juice in a medium non-reactive bowl. Season generously with sea salt and stir to combine. Cover and set aside.
- Place the top oven rack in the center position and pre-heat oven to 350°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat and set aside.
- Combine the taco seasoning ingredients in a small bowl and stir to combine. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the remaining three-quarters chopped red onion and minced garlic. Season with salt and black pepper, to taste, and stir to combine. Sauté, stirring occasionally, until the onion is soft and starts to develop a bit of color, approximately 5 minutes.
- Add the beef and break up into small pieces with a spatula. Add 2 tablespoons of the taco seasoning mixture and stir to combine. Cook, stirring occasionally, until the beef is browned. Remove from heat and set aside.
- Spread the tortilla chips into an even, overlapping layer on the prepared baking sheet. Using a slotted spoon, evenly distribute the seasoned, browned beef on top of the tortilla chips.
- Add the cheese on top of the beef and nachos in an even layer and place in the pre-heated oven for 5-7 minutes, or until the cheese is completely melted.
- Remove baking sheet from oven and cool slightly before topping with sliced green onion, chopped black olives, Pico de Gallo, and sliced jalapeño pepper.
- Toss the avocado with the fresh lemon juice and spoon on top of the nachos. Sprinkle with the fresh cilantro and serve immediately. Enjoy!
Loaded Sheet Pan Nachos
Ingredients
Pico de Gallo Ingredients:
- 1- pint cherry or grape tomatoes chopped
- 1 large clove garlic finely chopped
- ¼ medium red onion finely chopped
- 2 tbsp fresh lime juice
- 2 tbsp fresh cilantro leaves finely chopped
- Sea salt to taste
Taco Seasoning Ingredients:
- 1 tbsp ground chili powder
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp chipotle powder
- ½ tsp black pepper
- ¾ tsp sea salt
Remaining Ingredients:
- 1 tbsp extra virgin olive oil
- ¾ medium red onion finely chopped
- 2-3 large cloves garlic finely minced
- Sea salt and black pepper to taste
- 1¼ lbs. ground beef
- 1 large bag 11-14 oz. tortilla chips
- 1 8- oz. bag 4-cheese Mexican blend finely shredded
- 2 large green onions green parts only, sliced thin
- 1 6- oz. can black olives chopped
- 1 large jalapeño pepper sliced thin
To Serve:
- 1 large ripe avocado seeded and chopped
- 2 tbsp fresh lemon juice
- 2 tbsp fresh cilantro finely chopped
Instructions
- To prepare the Pico de Gallo, combine the tomatoes, garlic, one-quarter of the chopped red onion, cilantro, and lime juice in a medium non-reactive bowl. Season generously with sea salt and stir to combine. Cover and set aside.
- Place the top oven rack in the center position and pre-heat oven to 350°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat and set aside.
- Combine the taco seasoning ingredients in a small bowl and stir to combine. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the remaining three-quarters chopped red onion and minced garlic. Season with salt and black pepper, to taste, and stir to combine. Sauté, stirring occasionally, until the onion is soft and starts to develop a bit of color, approximately 5 minutes.
- Add the beef and break up into small pieces with a spatula. Add 2 tablespoons of the taco seasoning mixture and stir to combine. Cook, stirring occasionally, until the beef is browned. Remove from heat and set aside.
- Spread the tortilla chips into an even, overlapping layer on the prepared baking sheet. Using a slotted spoon, evenly distribute the seasoned, browned beef on top of the tortilla chips.
- Add the cheese on top of the beef and nachos in an even layer and place in the pre-heated oven for 5-7 minutes, or until the cheese is completely melted.
- Remove baking sheet from oven and cool slightly before topping with sliced green onion, chopped black olives, Pico de Gallo, and sliced jalapeño pepper.
- Toss the avocado with the fresh lemon juice and spoon on top of the nachos. Sprinkle with the fresh cilantro and serve immediately.
Nutrition
The nutrition information is calculated using a third party resource. The accuracy varies according to the brands you use, the portion sizes you serve, and so on. This information should only be used as a guide.
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