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Sheet Pan Nachos Easy Recipe

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Loaded Sheet Pan Beef Nachos

Sheet Pan Loaded Nachos are Versatile

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. There are multiple steps but they are all easy.

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Pico de Gallo Ingredients ready to prepare

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

  • 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.

A bowl of homemade pico de gallo sauce

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.

Pico is great added to a fresh mashed-up avocado to make an easy Guacamole. See our Easy Guacamole recipe.

Step by step photos for making Pico de Gallo sauce

Season well with salt and stir to combine. Cover and set aside. Printable recipe below.

How To Make The Taco Seasoning

Ingredients for Taco Seasoning in a bowl

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.

Combine the taco seasoning ingredients in a small bowl and stir to combine. Set aside.

Time To Cook and Assemble The Loaded Nachos

Cooking the meat for 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.

Nacho chips spread onto a sheet pan


Line a large, rimmed edge sheet with a silicone baking mat, like this one, or parchment paper.

Browned ground beef being spread onto a pan of Nachos

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.

Shredded cheese spread on top of meaty nachos

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.


Loading The Sheet Pan Nachos

Loaded 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.

Yield: 6

Loaded Sheet Pan Nachos

Loaded Nachos on a sheet pan

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!

Did you make this recipe?

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You can make these versatile Meatballs from scratch along with the Swedish Meatball recipe or freeze the freshly made meatballs and use them for subs, spaghetti, or whatever dish you like.

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