Loaded Sheet Pan Beef Nachos

You know what it’s like, you want to munch on something while watching a movie but you’re sick of popcorn (or don’t like it like me!)  And the chocolate content you’ve been consuming recently means you now have shared in Cadbury’s.  Or whoever your favourite chocolate brand is.

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That’s when you look for something different.  Or maybe you are having a few friends around and want something that looks tasty but is still super easy to make.  Whether you are looking for something fun when a few friends come around or a treat while watching a movie, Loaded Sheet Pan Beef Nachos will tick the box.  Plus you can make it as part of a main meal with other Mexican dishes or if you just split it between two of you!

What are nachos again?

I have to admit that something I get my Mexican classics in a bit of a twist.  Having been a late starter with spicier food, they’ve been on the menu for a while now but I still get my enchiladas in when I meant my quesadillas.

To introduce them properly, nachos are a dish from northern Mexican that just takes warmed tortilla chips and covers them with melted cheese or a cheese sauce.  They are a snack or an appetizer and have led to tons of different variations, like this one here.

How are tortilla chips made?

The fun thing is that if you want to, you can go as far as making your own tortilla chips if you don’t want the ones from the supermarket that already have all the flavouring on them.

That’s because tortilla chips are made from pieces of corn tortilla that are cut into triangles then fried or baked.  There are other ways to make them but let’s keep it simple.  It’s also a great way to use up any tortillas you have in the cupboard that are heading towards being out of date.

What you need to make sheet pan beef nachos

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 chilli 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:

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

Kitchen equipment

• Small glass bowl
• Large baking sheet
• Large skillet
• Slotted spoon

How to make the recipe

STEP 1: 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. 

STEP 2: Place the top oven rack in the centre position and pre-heat oven to 350°F. Line a large, rimmed baking sheet with parchment paper and set aside.

STEP 3: Combine the taco seasoning ingredients in a small bowl and stir to combine. Set aside. 

STEP 4: 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 colour, approximately 5 minutes. 

STEP 5: 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. 

STEP 6: 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. 

STEP 7: Add 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. 

STEP 8: Remove baking sheet from oven and cool slightly before topping with sliced green onion, chopped black olives, Pico de Gallo, and sliced jalapeño pepper. 

STEP 9: Toss the avocado with the fresh lemon juice and spoon on top of the nachos. Sprinkle with the fresh cilantro and serve immediately.

Storing the recipe

After cooking: If you have any beef mixture not on the tortillas, you can store this in an airtight container for 3 days.  Reheat and add to warmed tortillas and top with the cheese sauce.

Recipe tips

If you only have white onion in the house, you can still use this as it works just as well.  You might want to reduce the amount you use as it can be a stronger flavour.

With the tomatoes, if you can’t get your hands on mixed heirloom varieties, then use either red cherry tomatoes or grape tomatoes in their place.

Yield: 4 portions

Loaded Sheet Pan Beef Nachos

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Enjoy an upgrade to your tortilla chips with these Loaded Sheet Pan Beef Nachos, perfect for movie night or as an appetizer

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

Pico de Gallo Ingredients:

Toggle ingredient group

• 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:

Toggle ingredient group

• 1 T. ground chilli 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:

Toggle ingredient group

• 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:

Toggle ingredient group

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

Instructions

STEP 1: 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. 

STEP 2: Place the top oven rack in the centre position and pre-heat oven to 350°F. Line a large, rimmed baking sheet with parchment paper and set aside.

STEP 3: Combine the taco seasoning ingredients in a small bowl and stir to combine. Set aside. 

STEP 4: 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 colour, approximately 5 minutes. 

STEP 5: 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. 

STEP 6: 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. 

STEP 7: Add 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. 

STEP 8: Remove baking sheet from oven and cool slightly before topping with sliced green onion, chopped black olives, Pico de Gallo, and sliced jalapeño pepper. 

STEP 9: Toss the avocado with the fresh lemon juice and spoon on top of the nachos. Sprinkle with the fresh cilantro and serve immediately.

Notes

If you only have white onion in the house, you can still use this as it works just as well.  You might want to reduce the amount you use as it can be a stronger flavour.

With the tomatoes, if you can’t get your hands on mixed heirloom varieties, then use either red cherry tomatoes or grape tomatoes in their place.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 781Total Fat: 53gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 154mgSodium: 1389mgCarbohydrates: 32gFiber: 9gSugar: 12gProtein: 49g

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