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.
Nutrition Facts
Sheet Pan Nachos
Serves: 8 servings
| Amount Per Serving: | ||
|---|---|---|
| Calories | 359 | |
| % Daily Value* | ||
| Total Fat 17 | 26.2% | |
| Saturated Fat 4 | 20% | |
| Trans Fat | ||
| Cholesterol 8 | 2.7% | |
| Sodium 1491 | 62.1% | |
| Total Carbohydrate 45 | 15% | |
| Dietary Fiber 6 | 24% | |
| Sugars 3 | ||
| Protein 8 | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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