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Tony’s Pizza with Touchdown Nachos

Loaded Sheetpan Nachos for a crowd! Meats, beans, cheese, veggies, cilantro and salsa make up this crowd-please nacho dish!
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Ingredients

  • 1 Tony’s Pizza (Tony’s® Pizzeria Style Pepperoni Pizza and Tony’s® Pizzeria Style Sausage & Pepperoni Pizza are my favorite!)
  • 1 20 ounce bag of Tortilla chips
  • 1 pound ground beef (80/20)
  • 3 cups cooked chicken breast, cut small (*see note)
  • 6 tablespoon Taco Seasoning (see below)
  • 2 tablespoon tomato paste
  • 1 cup water with 2 tablespoon removed (you don’t want a full cup)
  • 3 cups shredded Colby jack cheese
  • 1 15 ounce can black beans, rinsed and strained
  • 1–2 cups diced fresh tomato (about 1–2 large tomatoes)
  • 1/2–3/4 cup red onions, diced small
  • 3 tablespoon fresh cilantro, chopped

Taco Seasoning

  • 3 tablespoon chilli powder
  • 1/2 teaspoon cayenne
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika (smoked if you have it)
  • 3 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat the oven to the temperature on the back of the Tony’s Pizza boxes. Line a quarter-sheet pan (or larger rimmed baking sheet) with foil, lightly spray and set aside.
  2. In a container mix together all of the taco seasonings, set aside.
  3. In a large skillet over medium-low add the ground meat and 1/4 cup water. While the meat browns gently break it up into smaller chunks. When completely browned (10-12 minutes), drain the fat from the meat and place the cooked meat back into the pan.
  4. Add 3 tablespoon of the taco seasoning, tomato paste and 1/3 cup of water. Reduce the heat to low and mix to combine. Stir the meat mixture occasionally and remove from the heat once the meat mixture thickens and no water remains. Remove the mixture from the pan and set aside.
  5. In the same pan the beef was just in add the warmed chicken, remaining ~1/3 cup of water and 3 tablespoon of taco seasoning. Reduce the heat to low and mix to combine. Stir the meat mixture occasionally and remove from the heat once the meat mixture thickens and no water remains.
  6. While the meats are cooking (or even resting) put the pizza into the oven for 12 minutes (trust me on this). While the pizza is cooking, assemble your Touchdown Nachos.
  7. Add half of the tortilla chips in an even layer. Next, add half of the ground beef mixture and chicken mixture. Follow this with half of the black beans and half of the cheese.
  8. Repeat that entire layer. This should take you roughly 13 minutes.
  9. At this point, open the oven, move the pizza to one side of your oven and place the pan on the other side of the same rack. Bake for ~5-6 minutes or until the shredded cheese is melted and your pizza is fully cooked. If the pizza is done but the nachos are not, remove it from the oven and leave the nachos in for a few more minutes until the cheese if fully melted.
  10. Remove the pizza from the oven and while someone is slicing the pie, someone else can top the nachos with the red onions, tomatoes and cilantro.

Notes

For this recipe I poached 2 chicken breasts using my Perfectly Poached Pressure Cooked Chicken Breasts recipe. If you want you can easily just buy a roasted whole chicken and chop up the meat for that.

Find it online: https://www.thekitchenwhisperer.net/2017/09/27/tonys-pizza-with-touchdown-nachos/