Gyro Nachos

As I sat to write this post I asked my husband what he liked about nachos?  He replied with a Forrest Gump type answer.  I like nachos because of jalapeños, but they have to be pickled jalapeños.  I also like cheese, but it has to have both yellow and white cheese.   And lots of meat, but it has to be taco-seasoned meat.  And lots of onions, but it has to be green onions... 

Well, it looks like I have a lot of work to do to perfect my nachos, but I do have two types of cheese and well seasoned meat in my Gyro Nachos.  The layers of tzatziki sauce and gyro meat blend into incredible Mediterranean flavored nachos.  Both the gyro meat and tzaziki sauce can be prepared in advance making nacho assembly a breeze the day of your gathering.  Super Bowl or Mardi Gras possibly?  Actually this just might be a one-sheet pan dinner for us tonight.  Enjoy!


Gyro Nachos

Servings: 6-8



1 medium onion, coarsely chopped

1 pound ground beef

1 pound ground lamb

1 Tablespoon fresh garlic, minced

1 1/2  teaspoons kosher salt

1 ½ teaspoons dried thyme leaves

1 ½ teaspoons dried oregano leaves

1 teaspoon ground cumin

1 teaspoon fresh ground black pepper



1 cup peeled and grated English cucumber

1 cup Greek style yogurt

1 Tablespoon teaspoons lemon juice 

½ teaspoon fresh garlic, minced

¼ teaspoon salt



12 ounce package tortilla chips

1 cooked gyro loaf, thinly sliced

16 ounces mozzarella cheese (about 4 cups), grated

8 ounces feta cheese, crumbled

2 tomatoes, diced

quarter of a red onion, thinly sliced

¼ cup flat leaf parsley, chopped



1. Preheat oven to 350°F. 

2. In the bowl of a food processor, puree the onion.  Transfer to a mesh strainer and firmly press to remove as much liquid as possible.  Set aside. 

3. In a large bowl, combine the beef and lamb.  Add the pressed onion, garlic, salt, thyme, oregano, cumin and pepper and mix until combined.  

4. Working in batches, process the meat mixture in the food processor until the meat has a paste like consistency.   Transfer to a 9x5-inch loaf pan.  Pack the meat mixture firmly in the pan.  Bake in the preheated oven until a meat thermometer inserted in the center of the loaf reaches 165°F. 


1. Squeeze as much liquid as possible out of the grated cucumber.  Transfer to a small bowl. 

2. Add the yogurt, lemon juice, garlic and salt and stir until combined.  Refrigerate until ready to layer the nachos.


1. Preheat oven to 375°F.

2.  On a rimmed baking sheet, spread half of the chips in a single layer.  Top with half of each of the following: gyro meat, mozzarella, feta, tomatoes, onions and tzatziki sauce.  Repeat all of the layers except the tzaziki sauce. 

3.  Bake in the preheated oven until the cheese is melted, and the chips are lightly browned, 15-20 minutes. 

4. Garnish with parsley and the remaining tzatziki sauce.