Pantry Sheet Pan Nachos

May 2, 2020

Pantry Sheet-Pan Nachos

 

Prep: 15 minutes   Bake: 5 minutes   Serves: 8

 

1 can (15- to 16-ounces) refried black or pinto beans

1 package (1 ounce) taco seasoning

1 bag (11- to 13-ounces) corn tortilla chips

1 can or jar (15 ounces) queso blanco or salsa con queso dip

⅓ cup drained pickled jalapeño pepper slices

1 cup salsa

⅓ cup drained canned or thawed frozen corn

¼ cup drained canned sliced black or green olives

¼ cup chopped green, red or white onion

 

 1. Preheat oven to 325°. In small saucepan, heat beans as label directs; stir in taco seasoning.

 

  2.   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.

 

Approximate nutritional values per serving: 359 Calories, 17g Fat (4g Saturated), 8mg Cholesterol, 1491mg Sodium, 45g Carbohydrates, 6g Fiber, 3g Sugars, 1g Added Sugars, 8g Protein

 

Chef Tip

Scoop-style corn chips and any canned or jarred cheese sauce (about 1½ cups) can be used in this recipe.

 

 

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