Bean and Beef Sheet Pan Nachos

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A budget-friendly meal idea that is guaranteed to be a family favorite. Get the kids involved in the assembly and feel free to be creative with the ingredients so you can use up what’s on hand.

Makes approximately 8 servings

INGREDIENTS

  • 1 bag tortilla chips, approx. 13 ounces
  •  1 (15 oz.) can, no salt added, Michigan Beans, rinsed and drained (kidney, pinto or black beans)
  •  1 pound lean ground beef (can use leftover diced chicken/pork)
  • 1 packet low sodium taco seasoning
  • 1/4 cup water
  • 2 cups corn
  • 1/2 cup sliced black olives
  • 1/2 cup diced onion
  • 2 cups shredded 2% Mexican cheese blend 

DRESSING

  • Salsa
  • Light sour cream
  • Diced tomatoes
  • Jalapenos
  • Diced avocado

PREPERATION

  1. Preheat oven to 375∞F.
  2. Cook the ground beef over medium heat, breaking it up into crumbles; drain any fat. Stir in the water and taco seasoning and cook until excess water is gone. Set aside.
  3. Spread tortilla chips in an even layer on a large baking sheet.
  4. Spoon on the beans, taco meat, corn, olives, onion and shredded cheese.
  5. Bake for approximately 15 to 16 minutes until the cheese is melted.
  6. Remove from oven and serve warm with toppings.

Nutrition information per serving (without added toppings): 519 Calories; 22 g Fat; 51 g Carbohydrate; 26 g Protein; 5.5 g Fiber; 775 mg Sodium

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