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Crispy Sheet Pan Loaded Nachos Recipe with Easy Fresh Pico de Gallo

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A quick and easy recipe for crispy sheet pan loaded nachos topped with melty cheese, seasoned protein, and fresh pico de gallo, perfect for casual gatherings or a satisfying snack.

Ingredients

Scale
  • Tortilla chips (sturdy, thick-cut, about 8 cups)
  • 2 cups (200g) shredded sharp cheddar and Monterey Jack cheese blend
  • 1/2 pound (225g) ground beef seasoned with taco spices or black beans for vegetarian option
  • 1 small red onion, finely diced
  • 1–2 fresh jalapeños, seeded and chopped
  • Fresh pico de gallo:
  • 2 medium ripe tomatoes, diced
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, juiced
  • Salt to taste
  • Optional: 1 small garlic clove, minced
  • 1 tablespoon olive oil
  • Spices: 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, salt and pepper to taste
  • Sour cream or Greek yogurt for drizzling (optional)
  • 1 ripe avocado, sliced or diced (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the pico de gallo: In a medium bowl, combine diced tomatoes, chopped cilantro, lime juice, minced garlic (if using), and a pinch of salt. Stir gently and set aside to let flavors meld for 10-15 minutes.
  3. Cook the protein: Heat olive oil in a skillet over medium heat. Add diced onions and jalapeños, sauté for 3-4 minutes until soft and fragrant. Add ground beef (or beans), chili powder, cumin, smoked paprika, salt, and pepper. Cook for 6-8 minutes until beef is browned and cooked through. Drain any excess fat if needed. Set aside.
  4. Layer the nachos: Spread tortilla chips evenly on the sheet pan. Distribute the cooked protein mixture over the chips, then sprinkle shredded cheese liberally on top.
  5. Bake for 8-10 minutes until cheese is fully melted and bubbling, and edges of chips turn golden crisp. Watch closely after 8 minutes to prevent burning.
  6. Remove from oven and immediately spoon fresh pico de gallo evenly over the top. Add sliced avocado and dollops of sour cream or Greek yogurt if desired.
  7. Serve right away for the best crisp and melty experience.

Notes

To keep chips extra crispy, toast plain chips alone for 3-4 minutes before adding toppings. Layer cheese between chips to keep every bite cheesy. Drain excess liquid from pico de gallo before topping to avoid sogginess. Add fresh toppings after baking to prevent soggy chips. Leftovers can be reheated under the broiler for 2-3 minutes to restore crispiness.

Nutrition

Keywords: nachos, sheet pan nachos, loaded nachos, pico de gallo, easy snack, party food, Mexican, quick recipe

Find it online: https://evabake.com/crispy-sheet-pan-loaded-nachos-recipe-with-easy-fresh-pico-de-gallo/