Sheet Pan Nachos |

Sheet Pan Nachos

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 8 servings

Calories per serving: 359

Fat per serving: 17

Saturated fat per serving: 4

Carbs per serving: 45

Protein per serving: 8

Fiber per serving: 6

Sugar per serving: 3

Sodium per serving: 1491

Cholesterol per serving: 8

Sheet Pan Nachos


  • 16 Oz. Can Refried Black or Pinto Beans
  • 1 Oz. Package Taco Seasoning
  • 11-13 Oz. Bag Corn Tortilla Chips
  • 15 Oz. Jar Queso Blanco or Salsa Con Queso Dip
  • ⅓ Cup Pickled Jalapeño Pepper Slices, drained
  • 1 Cup Salsa
  • ⅓ Cup Corn, drained can or thawed frozen
  • ¼ Cup Black or Green Olives, sliced
  • ¼ Cup Onion, chopped


  1. Preheat oven to 325°F. 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.


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