Loaded Sheet Pan Nachos
This delicious loaded sheet pan nachos recipe is great for family game night or as a centerpiece appetizer at a party. Beautifully browned ground beef creates an incredible nacho recipe that will be sure to impress. 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.
White onion is a more traditional choice to add flavor to the browned ground beef. However, in this recipe for loaded Sheet pan nachos 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.
Cook time is just 10-15 minutes. This delicious is best served hot as it is Loaded sheet pan nachos after all. Goes well with fresh margaritas. Make sure to not overcook, checking often will be critical. In addition, baby-mixed heirloom tomatoes were used here to add a pop of interesting color to the final presentation. If unavailable, substitute red cherry or grape tomatoes instead.
Mexican
Appetizer
people
20 mins
15 mins
35 mins
Equipment Needed
Medium Baking Dish
Ingredients
Pico de Gallo Ingredients
1 Pint of Cherry Tomatoes, Chopped
1 Large Clove of Fresh Garlic, Finely Chopped
2 Tbsp of Lime Juice
2 Tbsp of Cilantro Leaves, Finely Chopped
Sea Salt, To Taste
Taco Seasoning Ingredients
1 tsp of Coriander
Remaining Ingredients
Sea Salt, To Taste
Pepper, To Taste
8 Ounces of Mexican Blend Cheese, Finely Shredded
2 Large of Green Onion, Green Parts only sliced thin
To Serve
1 Large of Avacado
2 Tbsp of Cilantro Leaves, finely Chopped
2 Tbsp of Lime Juice
Instructions
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Prepare the PicoTo 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.
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Get the Oven ReadyPlace the top oven rack in the center position and pre-heat the oven to 350°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat and set aside.
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Taco SeasoningCombine the taco seasoning ingredients in a small bowl and stir to combine. Set aside.
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Sauté the OnionHeat 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.
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Brown the BeefAdd the beef and break it up into small pieces with 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.
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Get It Ready to BakeSpread 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.
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Lets Get BakingAdd the cheese on top of the beef and nachos in an even layer and place in the preheated oven for 5-7 minutes, or until the cheese is completely melted.
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Time To Pull it OutRemove 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.
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Dress it Up for Eatin'9. Toss the avocado with the fresh lemon juice and spoon on top of the nachos. Sprinkle with the fresh cilantro and serve immediately. Enjoy!
