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Loaded Sheet Pan Nachos: Easy to Make & Tasty to Eat

ByLaura Food, Snack
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These Loaded Sheet Pan Nachos are easy to make and delicious to eat.

Who doesn’t like that kind of combination in their snack food choices?

Whether you are making them to watch a game with others or just because you want a delectable snack, these nachos are sure to please.

And, I’ll take them with guacamole on the side to ladle on top!

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Loaded Sheet Pan Nachos: Quintessential Game Time Snack

Loaded Sheet Pan Nachos ready to serve.
Loaded Sheet Pan Nachos

Now, we’ve gone the lazy route in the past with cheese queso dip and a bag of chips.

And that has its place.

But these loaded nachos made on a sheet pan in the oven are definitely a step up.

White onion is a more traditional choice to add flavor to the browned ground beef. And if that’s all I have in the house, I’ll use it.

However, red onion lends a subtle, yet distinct, sweet note to the garlic and savory taco season. So, we just use the rest of the red onion from prepare\ing the Pico de Gallo instead. Yummy!

Diced red onion, garlic, tomatoes, cut lime and parsley on wood cutting board or in bowls.
Ingredients gathered to make Pico de Gallo

In addition, baby mixed heirloom tomatoes were used here. They add a pop of interesting color to the final presentation. If unavailable, substitute red cherry or grape tomatoes instead.

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Close up of a nacho from the loaded sheet pa nachos.

Loaded Sheet Pan Nachos

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

These loaded nachos are amazing to eat and simple to make on a sheet pan.

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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

Instructions

  1. Make the Pico de Gallo by combining 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.
  2. Preheat the oven to 350°F. with the top ovenrack in the center position Line a large, rimmed baking sheet with parchment paper or a silicone baking mat and set aside.
  3. Combine the taco seasoning ingredients in a small bowl and stir to combine. Set aside.
  4. 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 colo. This will take approximately 5 minutes.
  5. Add the beef and break up into small pieces using a spatula. Add 2 tablespoons of the taco seasoning mix and stir to combine. Cook, stirring occasionally, until the
    beef is browned. Remove from heat and set aside.
  6. On the baking sheet, spread the tortilla chips into an even, overlapping layer. Using a slotted spoon, evenly distribute the seasoned, browned beef on top of them.
  7. Add the cheese on top of the beef and nachos in an even layer. Place the baking sheet into the pre-heated oven for 5-7 minutes, or until the cheese is completely melted.
  8. Remove baking sheet from oven and cool slightly before topping with sliced green onion, chopped black olives, Pico de Gallo, and sliced jalapeño pepper.
  9. Toss the avocado with the fresh lemon juice and spoon on top of the nachos. Sprinkle with the fresh cilantro and serve immediately.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 521Total Fat: 35gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 103mgSodium: 926mgCarbohydrates: 21gFiber: 6gSugar: 8gProtein: 33g
© Guest Contributor
Category: Snack

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