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
1/3cup drained pickled jalapeño pepper slices
1 cup salsa
1/3cup drained canned or thawed frozen corn
1/4cup drained canned sliced black or green olives
1/4cup chopped green, red or white onion
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
1/3cup drained pickled jalapeño pepper slices
1 cup salsa
1/3cup drained canned or thawed frozen corn
1/4cup drained canned sliced black or green olives
1/4cup 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 1-1/2 cups) can be used in this recipe.