Everyone who knows me knows that I LOVE nachos and I have been wanting to share my Loaded Sheet Pan Nachos with you for a while. If you know me you will also know that I always like to give every recipe I make a South African flavour. That is why I was SO happy when I found Santa Anna’s Organic Corn Chips!
And so earlier this week I received a goodie box from the generous people at Santa Anna’s filled with some of their wonderful, proudly South African products! Thank you so much Santa Anna’s!
Santa Anna’s manufactures authentic, Mexican style tortillas, corn chips and salsas. Santa Anna’s is the original and leading producer of authentic, non-GMO, organically grown corn chips. We use certified organic corn and certified organic coconut oil in our production process. This makes Santa Anna’s a healthy, gluten free ingredient for your favourite nacho or tortilla dish, or a just a gees guilt free snack.
Santa Anna’s procures single origin grain grown on the farm Lowerland. We apply ancient South American methods and techniques, which has remained unchanged for over 3000 years, to produce natural, ethical and sustainable products.
Why coconut oil? As with palm oil, coconut oil is a healthy fat but has a much lower environmental impact. Join us in saving the rain forests and saying NO! to palm oil.
LET’S START MAKING NACHOS BEFORE I FINISH THIS WHOLE PACKET OF CORN CHIPS BY MYSELF…
Start off by taking out a baking tray as this is, after all, SHEET PAN nachos. OK? OK.
Now spread your delicious packet of freshly baked Santa Anna’s Organic Corn Chips out on your tray or in my case, what’s left of it!
Next, top your nachos with a generous amount of grated cheese, I use Cheddar, you can use your favourite.
At this stage you should have pre-heated your oven to at least 240 degrees Celcius already. Stick your tray on the top rack of your oven and keep a close eye on it. Once the cheese starts bubbling it is ready to take out of the oven.
While my cheese was grilling in the oven I made some Mexican ground beef using Santa Anna’s Taco Spice. It has all the distinctive Mexican flavours you would expect but it is mild in spice so it’s literally something anyone can eat!
Here’s how to make the Mexican Ground Beef:
- Heat up a little olive oil in a cast iron pan
- I used about 200g of ground beef, it was enough for at least 4 guests, so work on about 50g per guest
- Add about a tablespoon of Santa Anna’s Taco Spice to the ground beef and brown
- Add a quarter of a tin (about 100g) of chopped tomatoes and cook through
NOW FOR THE TOPPINGS
I don’t call it LOADED Sheet Pan Nachos for nothing so let’s load it! How about some jalapenos, black beans, roasted corn, fresh coriander, chopped tomato, avocado, red onion and a squeeze of lime? Not necessarily in that order! You can use whatever toppings you love most. 🙂
TAKE A DIP
OK, so you have taken the nachos out of the oven and you have topped it with all your fresh and delicious toppings, now we only need something to dip it into! The holy trinity of dips for nachos is, in my opinion, sour cream, guacamole and pico de gallo.
What is pico de gallo (pronounced pee-co de ghaa-yo) you ask? Pico de gallo is a type of salsa which is commonly used in Mexican cuisine. It is traditionally made from chopped tomato, onion, Serrano peppers, salt, cumin, lime juice and cilantro (in South Africa we call it coriander). YUM!
I use Jalapenos instead of Serrano peppers because Jalapenos are more readily available in South Africa.
Santa Anna’s also makes delicious Salsa Verde en Salsa Roja which makes the perfect accompaniment to their corn chips, loaded or just plain! The salsas are packed with fresh flavours but it is not spicy, literally anyone can enjoy it, whether you love spicy food, like me, or not!
I hope you enjoy making and eating these South African inspired Loaded Sheet Pan Nachos as much as I did!
Photos: Blanc Canvas Photography
