Appetizer and Snacks, Main Dish, Recipes

Loaded Sheet Pan Nachos in 30 Minutes!

Loaded Sheet Pan Nachos are guaranteed to bring your family to the dinner table — and quickly! Layer, bake, and enjoy in 30 minutes.

Loaded Sheet Pan Nachos

Loaded Sheet Pan Nachos Tips

When my family sees Loaded Sheet Pan Nachos on our dinner menu, they always make sure they are all home and available for dinner that night. My guys love these layered nachos that are full of flavor. If you are not fond of specific ingredients, feel free to exclude them or trade out with some of your own.

You can even trade out the ground beef for shredded chicken or pork. White onion is a more traditional choice to add flavor to the browned ground beef. However, in this case, the rest of the red onion used to prepare the Pico de Gallo is used instead. This lends a very subtle, yet distinct, sweet note to the garlic and savory taco seasoning.

Sheet Pan Nachos with refried beans make for a complete meal. My recipe only takes 25 minutes so they will finish up cooking about the same time. Having a get-together? Make up a couple of of these to enjoy sheet pan nachos for a crowd!

I like to make a pan with the jalapeno peppers and one without when we are entertaining guests. Some don’t like the heat! Out of all the recipes I have tried for these, this is the best sheet pan nacho recipe ever!

Ingredients for Loaded Sheet Pan Nachos:

Pico de Gallo Ingredients:

Cherry or grape tomatoes, chopped
Clove garlic, finely chopped
Medium red onion, finely chopped
Fresh lime juice
Fresh cilantro leaves, finely chopped
Sea salt, to taste

Taco Seasoning Ingredients:

Chili powder
Cumin
Coriander
Garlic powder
Smoked paprika
Chipotle powder
Black pepper
Sea salt

Remaining Ingredients:

Extra virgin olive oil
Medium red onion, finely chopped
Large cloves garlic, finely minced
Sea salt and black pepper, to taste
Ground beef
Tortilla chips
4-cheese Mexican blend, finely shredded
Large green onions, green parts only, sliced thin
Black olives, chopped
Large jalapeño pepper, sliced thin

To Serve:

Ripe avocado, seeded and chopped
Fresh lemon juice
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. Enjoy!

Up close view of a nacho chip holding the toppings of the loaded sheet pan nachos
Loaded Sheet Pan Nachos

Loaded Sheet Pan Nachos

Yield: 6 Servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Loaded Sheet Pan Nachos are guaranteed to bring your family to the dinner table -- and quickly! Layer, bake, and enjoy in 30 minutes.

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 Tablespoons fresh lime juice
  • 2 Tablespoons fresh cilantro leaves, finely chopped
  • Sea salt, to taste

Taco Seasoning Ingredients:

  • 1 Tablespoon ground chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chipotle powder
  • ½ teaspoon black pepper
  • ¾ teaspoon sea salt 

Remaining Ingredients:

  • 1 Tablespoon 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 Tablespoons fresh lemon juice
  • 2 Tablespoons 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. Enjoy!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 520Total Fat: 35gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 103mgSodium: 900mgCarbohydrates: 21gFiber: 6gSugar: 8gProtein: 33g

This data was provided and calculated by Nutritionix on 2/21/2021

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Loaded Sheet Pan Nachos are guaranteed to bring your family to the dinner table -- and quickly! Layer, bake, and enjoy in 30 minutes.

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