Sheet Pan Burger Bowl Nachos
This Burger Bowl Nacho recipe is everything you love about the burger bowl trend but in a melty, cheesy, delicious sheet pan nacho recipe! It's made with golden potatoes, seasoned ground beef, and topped with all your favorite burger toppings!
Equipment
- Large Sheet Pan
- Skillet Pan
- Parchment Paper optional
Ingredients
For the Potatoes:
- 5 medium sized Yukon Gold Potatoes
- 1 tbsp Primal Kitchen Avocado Oil
- 1 tsp granulated garlic powder
- 1/2 tsp sea salt
- 1/2 tsp paprika
- 1/4 tsp black pepper
For the Ground Beef:
- 1 lb organic ground beef
- drizzle of Primal Kitchen Avocado Oil
- 1 tsp granulated garlic powder
- 1/2 tsp sea salt
- 1 tsp paprika
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
For the Nachos:
- 8 oz shredded cheese I used Colby Jack
- 1/2 cup shredded romaine lettuce
- 1 small tomato diced
- 1/4 small red onion thinly sliced
- 1/3 cup dill pickles chopped
- 3 oz Primal Kitchen Special Sauce
Instructions
- Preheat the oven to 400F.
- Slice the potatoes about 1/4-inch thick (not super thinly sliced). Add them to a bowl or sheet pan and coat with a drizzle of avocado oil and all seasonings listed above.
- Add them to a parchment lined sheet pan, evenly spaced. Bake at 400F for 20-25 minutes or until potatoes are golden brown.
- Meanwhile, brown the ground beef on the stovetop at medium-high heat. Add all seasonings listed above.
- Once the potatoes are golden brown, remove from the oven and add the cooked ground beef and shredded cheese on top (tip: shred your own cheese for better flavor and texture). Add the sheet pan back to the oven for an additional 5 minutes to melt the cheese.
- Remove from the oven and add all toppings: romaine lettuce, tomato, onion, pickles, and a generous drizzle of Special Sauce on top!