Sheet Pan Nachos
We are showing you just how to make nachos in the oven. These baked bean sheet pan nachos are full of flavor and everyone will love them! This recipe make a wonderful weeknight dinner because it's both easy to make and to clean up.
Servings: 6 servings
- 1 28 oz. can Bush's Original Baked Beans
- 1 lb. ground beef
- 1 15 oz. can corn, drained
- 1 tsp. smoked paprika
- 3 C shredded cheddar cheese
- Corn tortilla chips gluten-free
- Optional: sour cream salsa, cilantro and chopped tomatoes
In a frying pan, brown the beef
When browned, add corn and beans
Meanwhile, spread tortilla chips onto a baking sheet and sprinkle with cheese
Spoon bean and beef mixture onto gluten-free corn tortilla chips and cheese
Broil everything for 2 minutes (or bake for 15 minutes at 350 degrees)
Top with gluten-free sour cream, salsa and fresh tomatoes
Always check the chips you purchase to make sure they are gluten-free.
I personally like to save the toppings for after they have baked. This gives the nachos a fresh taste and touch. Olives, jalapeños and peppers can be added before the baking though if you prefer.
You can bake nachos at a lower heat of 350 degrees for 15 minutes or you can broil them for 2 minutes for extra crunch. Either way is great, it really just depends on how quickly you need them.
Calories: 644kcal | Carbohydrates: 39g | Protein: 35g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 122mg | Sodium: 1020mg | Potassium: 723mg | Fiber: 8g | Sugar: 1g | Vitamin A: 970IU | Vitamin C: 2.6mg | Calcium: 522mg | Iron: 4.7mg