Sheet Pan Nachos
Persons
8
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
Ingredients
- 16 Oz. Can Refried Black or Pinto Beans
- 1 Oz. Package Taco Seasoning
- 11-13 Oz. Bag Corn Tortilla Chips
- 15 Oz. Jar Queso Blanco or Salsa Con Queso Dip
- ⅓ Cup Pickled Jalapeño Pepper Slices, drained
- 1 Cup Salsa
- ⅓ Cup Corn, drained can or thawed frozen
- ¼ Cup Black or Green Olives, sliced
- ¼ Cup Onion, chopped
Instructions
- Preheat oven to 325°F. In small saucepan, heat beans as label directs; stir in taco seasoning.
- On large rimmed baking pan, spread chips; top with bean mixture, cheese sauce and jalapeños. Bake 5 minutes or until heated through; top with remaining ingredients and serve immediately.
Notes
Scoop-style corn chips and any canned or jarred cheese sauce (about 1½ cups) can be used in this recipe.
Calories
359
15%
Fat
17
26%
Saturated
4
20%
Carbs
45
15%
Protein
8
Fiber
6
24%
Sugar
3
Sodium
1491
62%
Cholesterol
8
2.7%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.