Pantry Sheet Pan Nachos Recipe

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Step 1

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

Step 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.

Nutrition Info

359 Calories; 8mg Cholesterol; 1491mg Sodium; 45g Total Carbohydrate; 6g Dietary Fiber; 3g Sugar; 8g Protein.

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Ingredients

1 can (15- to 16-ounces) refried black or pinto beans1 package (1 ounce) taco seasoning1 bag corn tortilla chips1 can or jar (15 ounces) queso blancoor salsa con queso dip33/100 cup drained pickled jalapeño pepper slices1 cup salsa33/100 cup drained canned or thawed frozen corn1/4 cup drained canned sliced black or green olives1/4 cup chopped green, red or white onion

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Pantry Sheet Pan Nachos Recipe

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Let's make it

Nutrition Info

Would you make this recipe again?

Ingredients

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