These sheet pan nachos are easy to make and absolutely delicious. In this recipe, corn tortilla chips are loaded with flavorful taco meat made with ground turkey, black beans, corn, black olives, green onions, tomatoes, and cheese.
Serve the sheet pan nachos with sour cream and an assortment of hot sauce on the side. This recipe makes a nice big batch so it’s perfect when you’re entertaining for game day, movie night or with some cocktails on the weekend. And, for more southwestern inspired appetizers, try these taco hand pies or these southwestern egg rolls.
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Sheet pan nachos ingredients
- ½ tablespoon Chili Powder
- 1 teaspoon Kosher Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Cumin
- ¼ teaspoon Black Pepper
- 1 tablespoon Oil, use a neutral oil with a high smoke point (we use canola oil)
- 1 pound Ground Turkey, use lean but not turkey breast
- 8 ounce can Tomato Sauce
- 1 tablespoon Water
- 6-8 ounces Corn Tortilla Chips
Sheet pan nachos topping suggestions
- ¼ cup Diced Tomatoes
- ¼ cup Black Olives, chopped
- 2-3 tablespoons Green Onions, chopped
- ¼ cup canned Corn, drained and rinsed
- ¼ cup Black Beans, drained and rinsed
- 8 ounces Cheddar Cheese, finely shredded
- Hot Sauce, for serving
- Sour Cream, for serving
Cook the ground turkey taco meat
In a small bowl, mix together the chili powder, garlic powder, onion powder, cumin, salt, and pepper.
Heat the oil in a large skillet over medium-high heat. Add the ground turkey to the skillet and sprinkle with the seasoning mix. Stir, to mix well.
Cook the ground turkey until browned, approximately 4-5 minutes. Stir the turkey frequently, breaking up the pieces with a wooden spoon or spatula.
Add the tomato sauce and the water to the skillet, stir well to combine. I like to add the tablespoon of water to the empty can of tomato sauce and give it a quick swirl to get every last drop out. Lower the heat to medium-low, cover and cook about 20 minutes, stirring occasionally.
While the taco meat cooks, preheat the oven to 350°F.
Make the sheet pan nachos
- Add a layer of tortilla chips to a 9×13 sheet pan or shallow baking dish. Do not overlap the chips. Sprinkle about ½ the ground turkey over the tortilla chips.
- Sprinkle about half of the corn, black beans, black olives and green onions. Then top with about half the cheddar cheese.
- Add another layer of tortilla chips, and top with the remaining ground turkey, corn, black beans, black olives, and green onions. Add the remaining cheese.
- Reserve the chopped tomatoes and a few green onions to garnish when the nachos come out of the oven.
- Bake the nachos for 10 minutes or so, until the cheese is melted. Top with the chopped tomatoes and some extra chopped green onions, if desired.
- Serve the loaded sheet pan nachos with sour cream hot sauce on the side. Enjoy!
Loaded Sheet Pan Nachos
Ingredients
- ½ tablespoon Chili Powder
- 1 teaspoon Kosher Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Cumin
- ¼ teaspoon Black Pepper
- 1 tablespoon Oil use a neutral oil with a high smoke point (we use canola oil)
- 1 pound Ground Turkey use lean ground turkey but not turkey breast
- 8 ounce can Tomato Sauce
- 1 tablespoon Water
- 6-8 ounces Corn Tortilla Chips
Toppings
- ¼ cup Diced Tomatoes
- ¼ cup Black Olives chopped
- 2-3 tablespoons Green Onions chopped
- ¼ cup canned Corn drained and rinsed
- ¼ cup Black Beans drained and rinsed
- 8 ounces Cheddar Cheese finely shredded
- Hot Sauce for serving
- Sour Cream for serving
Instructions
- Preheat oven to 350°F
- In a small bowl, mix together the chili powder, garlic powder, onion powder, cumin, salt, and pepper.
- Heat the oil in a large skillet over medium-high heat. Add the ground turkey to the skillet and sprinkle with the seasoning mix. Stir, to mix well. Cook the ground turkey until browned, approximately 4-5 minutes. Stir the turkey frequently, breaking up the pieces with a wooden spoon or spatula.
- Add the tomato sauce and the water to the skillet, stir well to combine. Lower the heat to medium-low, cover and cook about 20 minutes, stirring occasionally.
- Build the nachos
- Add a layer of tortilla chips to a 9×13 sheet pan or shallow baking dish. Do not overlap the chips.
- Sprinkle about ½ the ground turkey over the tortilla chips.
- Sprinkle about half of the corn, black beans, black olives and green onions.
- Top with about half the cheddar cheese.
- Add another layer of tortilla chips, and top with the remaining ground turkey, corn, black beans, black olives, and green onions. Add the remaining cheese.
- Reserve the chopped tomatoes and a few green onions to garnish when the nachos come out of the oven.
- Bake the nachos for 10 minutes or so, until the cheese is melted. Top with the chopped tomatoes and some extra chopped green onions, if desired.
- Serve the loaded sheet pan nachos with sour cream hot sauce on the side.
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