Sheet Tray Nachos
Prep: 15 minutes
Bake: 5 minutes • Serves: 6
1/4 cup taco seasoning (from 1 package)
1 cup rinsed and drained canned black or pinto beans
10cups tortilla chips (about 9 ounces)
1-1/2cups shredded Cheddar and/or Monterey Jack cheese
1 large jalapeño chile pepper, thinly sliced (about 1/4 cup)
Toppings: diced avocado, chopped tomatoes, chopped green and/or red onions, sliced black olives, sour cream or Greek yogurt, salsa and/or chopped fresh cilantro leaves (optional)
1.Preheat oven to 325°. In large skillet, cook beef with taco seasoning as label directs; fold in beans.
2.On large rimmed baking pan, evenly spread chips. Over chips, evenly layer beef mixture, cheese and jalapeños. Bake 5 to 7 minutes or until cheese melts. Evenly sprinkle with toppings, if desired, and serve immediately.
Approximate nutritional values per serving:
423 Calories, 22g Fat (8g Saturated), 55mg Cholesterol,
672mg Sodium, 37g Carbohydrates, 4g Fiber, 22g Protein
> It’s best to use sturdier tortilla chips to hold up to all the toppings. Switch things up by using scoop-style corn chips instead of tortilla chips.