Easy Sheet Pan Nachos

Bynews dail

Jan 29, 2025

Sheet Pan NachosIngredients:
1 bag (12 oz) tortilla chips 1 (15 oz) can black beans, rinsed and drained 1 (15 oz) can corn, drained 1 (10 oz) can diced tomatoes with green chilies, undrained 1 (1 oz) packet taco seasoning 1 cup shredded cheddar cheese 1/2 cup shredded Monterey Jack cheese Optional toppings:
sour cream, salsa, guacamole, sliced jalapeñosInstructions:
1.
Preheat oven to 400°F (200°C).
Line a large baking sheet with parchment paper.
2.
Spread tortilla chips evenly over the prepared baking sheet.
3.
In a medium bowl, combine black beans, corn, tomatoes, taco seasoning, and half of each type of cheese.
Stir to combine.
4.
Spread bean mixture evenly over the tortilla chips.
5.
Top with remaining cheese.
6.
Bake for 10-15 minutes, or until cheese is melted and bubbly.
7.
Remove from oven and let cool for a few minutes before serving.
8.
Top with desired toppings, such as sour cream, salsa, guacamole, or sliced jalapeños.
Tips:
For a spicier nacho, use more taco seasoning or add a teaspoon of chili powder.
If you don’t have parchment paper, lightly grease the baking sheet with cooking spray.
To make ahead, assemble the nachos on the baking sheet and refrigerate for up to 24 hours.
Before serving, bring to room temperature and bake as directed.
Serve with your favorite beverages, such as beer, margaritas, or soda.

Easy Sheet Pan Nachos

Bynews dail

By news dail

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