Loaded Sheet Pan Nachos

When you’re feeding a hungry crowd, nothing beats these Loaded Sheet Pan Nachos topped with Pico de Gallo!

Course Appetizers & Starters

Cuisine Mexican/Tex-Mex

Prep Time 20

Cook Time 15

Total Time 35

Servings -6

Calories 247kcal

Author Michelle Ordever

Equipment

Ingredients

For the Pico de Gallo

1- pint 500g cherry or grape tomatoes, chopped
1 large clove garlic finely chopped
¼ medium red onion finely chopped
2 Tbsp fresh lime juice
2 Tbsp fresh cilantro coriander leaves, finely chopped
Sea salt to taste

For the Taco Seasoning

1 Tbsp ground chili powder
2 tsp ground cumin
1 tsp ground coriander
1 tsp garlic powder
½ tsp smoked paprika
¼ tsp chipotle powder
½ tsp black pepper
¾ tsp sea salt

Remaining Ingredients

1 Tbsp olive oil
¾ medium red onion finely chopped
3 large cloves garlic finely minced
Sea salt and black pepper to taste
1¼ lbs 550g ground beef
1 large bag 11-14 oz. tortilla chips
1 8-oz/225g bag 4-cheese Mexican blend, finely shredded
2 large green onions spring onions, green parts only, sliced thin
1 6-oz/170g can black olives, chopped
1 large jalapeño pepper sliced thin

To Serve

1 large ripe avocado seeded and chopped
2 Tbsp fresh lemon juice
2 Tbsp 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.
Preheat oven to 180°C/350°F/Gas 4. Line a large, rimmed baking sheet with parchment paper or a nonstick 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 for 5 minutes, stirring occasionally until the onion is soft and starts to develop a bit of color.
Add 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.
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 tortilla chips in an even layer and place in the center of the preheated oven for 5-7 minutes, or until the cheese is completely melted.
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.
Toss the avocado with the fresh lemon juice and spoon on top of the nachos. Sprinkle with the fresh cilantro and serve immediately. Enjoy!

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