Description
This 7-Layer Sheet Pan Loaded Nachos recipe is quick and flavorful. Crispy chips topped with cheese and fresh ingredients make it perfect for gatherings.
Ingredients
Scale
- 10oz bag tortilla chips
- 14oz black or pinto beans (1 can), rinsed and drained
- 1 cup cheddar cheese, shredded
- 1 cup salsa, preferably homemade
- 3/4 cup sour cream
- 1/2 cup frozen corn, defrosted
- 1/2 cup black olives, sliced
- 3 scallions, thinly sliced
- 1/2 cup fresh parsley, roughly chopped
- Sea salt and black pepper, to taste
Instructions
- Preheat the oven to 375° F. Line a rimmed baking sheet with a piece of parchment paper.
- Place the tortilla chips on the prepared baking sheet and evenly top with beans and cheese. Lightly season with salt and pepper.
- Bake until the cheese melts and is bubbly, approximately 10-15 minutes.
- Remove the nachos from the oven and top with homemade salsa, sour cream, corn, olives, scallions, and parsley.
- Serve family-style and enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Layer Sheet Pan Loaded Nachos, Nachos, Appetizer, Game Day Food