If you like nachos, you are going to love these loaded sheet pan nachos. From the freshly prepared pico de gallo to the homemade taco seasoning, this recipe is a delight for the tastebuds.

This a fun recipe for a weekend dinner, a game day get-together, or any gathering. We like to make the pico de gallo and taco seasoning ahead of time. You can brown the meat beforehand as well. Then, it’s mainly just a matter of assembling, baking, and garnishing at party time.

Loaded Sheet Pan Nachos

Prep time: 20 minutes
Cook time: 10-15 minutes
Serves: 4-6

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
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

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

To Serve:

(Optional)

1 large ripe avocado, seeded and chopped
2 T. fresh lemon juice
2 T. fresh cilantro, finely chopped

We like to add a little sour cream too! Corn and black beans are other tasty options.

Directions:

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™ (or similar) 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!