• Sheet Pan Chorizo Nachos


Sheet Pan Chorizo Nachos

By Andrew Zimmern

What’s better than a towering platter of fully loaded, flavor-packed nachos? Nothing… especially when you consider the scratch-made salsas, the chorizo, the mix of cheeses and a healthy dose of my Mexican Fiesta seasoning. It’s the perfect game day couch chow, an epic midnight snack, a really hearty appetizer or dinner. This is just a template, feel free to riff off it with whatever suits your taste.

Sheet Pan Chorizo Nachos


  • 1 pound fresh Mexican chorizo, casings removed
  • 2 bags tortilla chips (I like Donkey Tortilla Chips for this, they are sturdy)
  • 1 large yellow onion, finely chopped
  • 1/2 cup cilantro leaves
  • 1 cup diced fresh tomatoes
  • 1 cup sliced black olives
  • 8 ounces queso Oaxaca, grated (about 2 cups)
  • 8 ounces cheddar cheese, grated (about 2 cups)
  • 1/2 cup grated cotija cheese
  • 2 tablespoons Mexican Fiesta seasoning
  • 2 cups avocado-tomatillo salsa, for serving
  • 2 cups pico de gallo, for serving
  • Crema, for serving
  • Limes, quartered, for serving


Preheat the oven to 400 degrees F.

In a large skillet over medium heat, brown the chorizo, breaking it up with a wooden spoon as it cooks.

Start layering the nachos on a sheet tray, we’re going to do a double-decker approach. Empty one whole bag onto the sheet tray and spread out in an even layer. Sprinkle with half of the chorizo, onion, tomatoes, cilantro, black olives and cheeses. Sprinkle generously with Mexican Fiesta seasoning. Add another whole bag of tortilla chips and spread out in an even layer. Sprinkle with the remaining ingredients, and another tablespoon of the Mexican Fiesta seasoning. Bake in the oven for 10 minutes, or until the cheese has entirely melted.

Remove from the oven. Spoon the avocado-tomatillo salsa and pico de gallo over the top and drizzle with crema. Serve with lime wedges.

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