Last Updated on by Adrienne
Loaded Sheet Pan Nachos
Here on National Nachos Day, I have to tell my favorite nacho joke.
“You want some of my nachos? Well you can’t have them ’cause they NOT CHOSE (… yours…)”
Maybe it’s not the best joke – but that doesn’t take away from these Loaded Sheet Pan Nachos because they are ALWAYS best!
Although white onion is a more traditional choice to add flavor to the browned ground beef, in this case, I use the rest of the red onion I used to prepare the Pico de Gallo is used instead.
Red onion lends a very distinct, yet distinct and slightly sweet note to the garlic and savory taco seasoning.
Also, I love to use the cherry or baby tomatoes in several colors of red, yellow, and orange to add interest and color to the final dish.
If you can’t get specialty tomatoes in your area, substitute red cherry or grape tomatoes instead. It will still taste fantastic!
Prep time: 20 minutes
Cook time: 10-15 minutes
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
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
1 large ripe avocado, seeded and chopped
2 T. fresh lemon juice
2 T. fresh cilantro, finely chopped
- 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!