Sheet Pan Nachos Easy Recipe
Sheet Pan Loaded Nachos is one of those versatile recipes you can serve as an appetizer, a meal, or a snack. It’s party food, game day food, or even a Taco Tuesday dish.
It’s an easy recipe using fresh ingredients made from scratch. This loaded nachos recipes includes homemade Pico de gallo, and made from scratch Taco seasoning for added flavor.
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Pico de Gallo Ingredients
- Cherry or Grape tomatoes
- Garlic clove
- Red Onion
- Lime
- Cilantro
- Salt
Taco Seasoning Ingredients
- Chili powder
- Cumin
- Coriander
- Garlic powder
- Smoked Paprika
- Chipotle powder
- Black pepper
- Salt
Loaded Nacho Toppings
This baked nachos recipe is versatile. Use your favorite toppings. Substitute cooked shredded chicken for the ground beef if you like.
- Extra virgin olive oil
- Red onion
- Salt and pepper
- Garlic clovers
- Ground Beef
- Tortilla chips
- Mexican blend shredded cheese
- Green onions
- Black olives
- Jalapeno pepper slices
- Ripe Avocado
- Lemon juice
- Cilantro
White onion is traditionally used to add flavor to the browned ground beef. However, we use the rest of the red onion used to prepare the Pico de Gallo instead which allows for a sweet bite to the garlic and savory taco seasoning.
How To Make The Pico de Gallo
Making Pico sauce is easy and it is always quite good because homemade is always best. You can find these fresh ingredients in your grocer’s produce department year round.
Combine the tomatoes, garlic, about one-quarter of the chopped red onion, cilantro, and lime juice in a medium glass or plastic bowl.
Season well with salt and stir to combine. Cover and set aside. Printable recipe below.
Pico is great added to a fresh mashed-up avocado to make an easy Guacamole. See our Easy Guacamole recipe.
How To Make Homemade Taco Seasoning
Combine the taco seasoning ingredients in a small bowl and stir to combine. Set aside until ready to use. See how easy!
You can make this Taco Seasoning and store in an airtight container to keep on hand for recipes anytime. These Spice jars with lids and labels are perfect for storing Homemade spices.
The ingredient quantities in this recipe are specific for this recipe. Increase the quantities of the ingredients to store for later uses.
Time To Cook and Assemble The Loaded Nachos
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 little bit of color, approximately 5 minutes.
Add the ground beef and break it up into small pieces with a spatula. Add 2 tablespoons of the taco seasoning and stir to combine. Cook, stirring occasionally until the beef is browned. Remove from heat, drain, and set aside.
Line a large, rimmed edge sheet with a silicone baking mat, like this one, or parchment paper.
Spread the tortilla chips into an even, overlapping layer on the prepared baking sheet. Evenly distribute the seasoned, browned beef or shredded chicken on top of the tortilla chips.
Sprinkle the cheese on top of the beef and nachos in an even layer and place in the pre-heated oven at 350° for 5-7 minutes, or until the cheese is completely melted.
Add the Toppings to your Sheet Pan Nachos
Remove the baking sheet from the oven and cool slightly before topping with sliced green onion, chopped black olives, Pico de Gallo, and sliced jalapeño pepper.
Printable recipe below.
Toss the avocado with the fresh lemon juice and spoon on top of the nachos. Sprinkle with the fresh cilantro and serve immediately.
Serve your Loaded Sheet Pan Nachos for game day, Taco Tuesday, a snack, a movie night treat, or any occasion you might be craving them! Save this recipe for later to one of your Pinterest boards like we do.
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 T. fresh lime juice
- 2 T. fresh cilantro leaves, finely chopped
- 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. 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
Instructions
Combine the tomatoes, garlic, about one quarter of the chopped red onion, cilantro and lime juice in a medium glass or plastic bowl.
Season well with salt and stir to combine. Cover 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 little bit of color, approximately 5 minutes.
Add the ground beef and break up into small pieces with a spatula.
Add 2 tablespoons of the taco seasoning and stir to combine. Cook, stirring occasionally, until the beef is browned. Remove from heat, drain and set aside.
Line a large, rimmed edge sheet with with a silicone baking mat, like this one, or parchment paper.
Spread the tortilla chips into an even, overlapping layer on the prepared baking sheet. Evenly distribute the seasoned, browned beef on top of the tortilla chips.
Sprinkle 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. Printable recipe below.
Toss the avocado with the fresh lemon juice and spoon on top of the nachos. Sprinkle with the fresh cilantro and serve immediately. Enjoy!
The best sheet pan nachos recipe you can find. The fresh flavors come from whole foods paired with fresh herbs and spices. This versatile recipe means you can skip the jalapenos if you simply must and include any of your personal favorite nacho toppings.
Make sheet pan nachos for game day, an appetizer for parties or even your Taco Tuesday meal.
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I love nachos!! I also love pico!! Pinning to make as dinner one night lol