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Beef, Black Bean, and Corn Nachos

Beef, Black Bean, and Corn Nachos


Ingredients

  • 2 teaspoons dried oregano
  • 2 15-ounce cans black beans, drained
  • 1 16-ounce package frozen corn, thawed
  • 1 15-ounce can tomato sauce
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons fresh lemon juice
  • Shredded sharp cheddar cheese

Recipe Preparation

  • Heat oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion is very tender, about 8 minutes. Add beef and sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, oregano, and sugar; stir 30 seconds. Add beans, corn, and tomato sauce. Cover; simmer until beef is cooked through, stirring occasionally, about 8 minutes. Mix in cilantro and lemon juice. Season with salt and pepper.

  • Line 8 serving bowls with tortilla chips. Spoon beef mixture over chips. Top with cheese and sour cream.

Recipe by Susan RichardsonReviews Section

Sheet Pan Nachos

Topped with black beans, refried beans, corn, red onions and tomatoes, these sheet pan nachos can be kept vegetarian, or you can add shredded rotisserie chicken or taco-seasoned ground beef.

We had football on TV yesterday afternoon, but I didn’t care who won either game.

Even though my team didn’t make it to the playoffs once again, I still like watching sports.

Now I am fully focused on snacks like chips. The are the most important part of any sporting event, right?

I know I’m not the only on who likes to crunch my way through both halves of a football game.

With the Super Bowl only weeks away, I was experimenting with all sorts of things to see what would qualify as worthy of the big game.

The requirements are that it has to be tasty, uncomplicated, feed a crowd and be customizable.

When you’re entertaining a group, recipes that are adaptable to a range of tastes and dietary restrictions are key to keeping everyone full and happy, even though you can’t control the outcome of the game.

These sheet pan nachos manage to meet my lengthy list of requirements.


Beef, Black Bean, and Corn Nachos - Recipes

Some nights the dinner menu is based on the weather, such as serving homemade soup and bread on a cold, dreary day. Other nights the menu is based on our schedules. If we have a night where everyone is running in opposite directions, a simple crockpot dinner may be in order. Occasionally, the dinner menu is based on a whim.

That was the case on Monday night. Typically, one of the kids chooses the menu for their Monday dinner, as my husband and I eat a late tapas meal that night. However, due to this, that, and the other thing, we never discussed who was choosing and what that child wanted. So, on my trip to the grocery store I decided to make a fun-for-the-kids dinner of nachos.

I suppose that nachos may not sound like a healthy dinner to serve, however, to my mind they aren’t any worse than serving tacos. Either way it’s a fried corn tortilla with similar toppings or fillings. Plus, if your children will eat black beans and salsa, there’s a decent amount of vegies in the meal.

When the kids came home from school on Monday, one of the first questions was what dinner would be that night. And although neither child got to choose the meal, both were quite excited at the dinner plan. Dinner on a whim was a perfect choice for that night!


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Who am I?

Tenina Holder is a wife and mum and more recently grandmother, who fell in love with cooking as a 13 year old working in a cafe.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes are sold out in literally hours, her cookbooks frequently appear on the Australian best seller lists and her site attracts over 500K page views per month. Her videos are funny and entertaining as well as instructional. The Insider Club has grown way beyond the boundaries of Australia and her following is global with people as far away as Chile and Kazakhstan and Greece loving her books and sending her email!

Tenina is not afraid of salt, butter or sugar and believes chocolate is a health food.


INSTRUCTIONS

1) Preheat broiler to high.

2) Heat a large non-stick skillet over medium-high heat. Add beef cook 8 minutes, stirring to crumble. Stir in taco seasoning. Stir in reserved black beans and green onions cook 1 minute. Remove pan from heat.

3) Arrange tortilla chips in a single layer on a large foil-lined baking sheet coated with cooking spray. Spoon beef mixture evenly over tortilla chips.

4) Combine 1/4 cup milk and cornstarch in a bowl, stirring with a whisk. Combine cornstarch mixture and remaining milk in a small saucepan over medium-high bring to a simmer. Stir in cheese cook 2 minutes or until smooth, stirring frequently.

5) Put sheet pan under broiler for 2 minutes, until everything is sizzling. Remove from oven.

6) Combine remaining 2 tbl. water and sour cream. Drizzle cheese mixture and sour cream mixture over nachos. Top with tomatoes, cilantro, salt, and avocado. Serve immediately.


BEEF & BLACK BEAN NACHOS

A lighter version of the one-pan-wonder packed full of flavour. Black beans are high in magnesium, which relaxes the nervous system and balances stress hormones.

  • 1 bag corn tortilla chips
  • 200g lean ground beef
  • 1 can black beans, drained and rinsed
  • 1/2 tsp chili powder
  • 4 green onions, thinly sliced
  • 1 large ripe avocado, chopped
  • 1/2 cup shredded cheese of choice
  • 1/3 cup chopped tomato
  • 1/4 cup chopped fresh coriander
  • Sliced jalapenos to taste
  • Salt and pepper to taste
  • 1/4 cup Greek yoghurt for serving

Preheat oven to 200C. Heat a large greased nonstick pan over medium-high. Add beef. cook 8 minutes, stirring to crumble. Stir in chili powder, beans and green onions cook 1 minute. Remove pan from heat. Spread tortilla chips over. Line a sheet pan with tin foil and spray lightly with cooking spray. Spread your chips in the pan. Sprinkle half the cheese over the chips. Add the beef mixture next and top with the remaining cheese. Bake for approx. 10 minutes until crisp and cheese is melted. Combine the remaining ingredients to form a salsa and sprinkle that over. Serve warm with a drizzle of tangy yoghurt.

About Gemma Oberholzer

I guess you can say I'm a serial self-improver. Since I was a kid I can remember being weirdly thrilled at the idea of learning something new and figuring out how to use that new found knowledge to better myself. This perpetual learn-grow itch eventually lead me to the field of Health and Wellness and it's here I've been, fascinated for the last 8 years of my study and work life. From Human Life Scientist and learning the mechanics of physiology and intricacies of metabolic biochemistry, to Food and Nutrition Scientist where I deepened my understanding of diet and it's key role in human performance and health. Geared with this comprehensive education and better appreciation for human health, I've since been able to practically apply this in my career through the fields of research, product development, brand management and marketing. In 2018, I was finally able to bring all these learnings together and so my passion project, WellBe&Co, was born. WellBe&Co is a personal and corporate wellness company specializing in easy-to-implement, lifestyle-focused nutrition, training and health solutions. It's here that I've gained invaluable insights into the human-side of the health and wellness industry in a way that has enabled me to provide relevant content and value-adding services to individuals and companies alike and live out our mission to build communities that know better and grow together through better health.


Cheese and Tortilla chips taste great together but adding seasoned beef and delicious toppings such as jalapeno slices, green onions, and black beans really make for a delicious appetizer and it&rsquos filling, too!

I love serving my nachos with sour cream and guacamole for even more flavor.


How To Make Sheet Pan Nachos

  1. Preheat the oven to 425°F.
  2. Cook ground beef until no pink remains, breaking it up as you go. Once it’s browned, add the taco seasoning and a cup of water. The water helps break down the beef into perfect taco meat while ensuring the taco seasoning is covering it evenly. Once the water is evaporated, set it aside.
  3. Add a single layer of tortilla chips to the baking sheet. Top with ground beef, rinsed black beans, corn, and olives.
  4. Top with both cheeses, and bake for 15 minutes or until cheese is melted and bubbly. Make sure the chips don’t brown too much, they tend to taste burnt quite easily.
  5. While the nachos bake, get the toppings ready by dicing the tomatoes, jalapeno, and cilantro.
  6. When the nachos come out, add the toppings and serve immediately with sour cream, pico de gallo, and guacamole.


Bean and Beef Sheet Pan Nachos

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
  • 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


How to Make Nachos

The first thing you need to take care of is the meat. Saute the ground beef and onion in a frying pan over medium heat, breaking the beef into small pieces. Add taco seasoning, salt, and pepper. Once it&rsquos cooked, drain off the grease and set aside.

Next: assembly time! Spread the tortilla chips onto a cookie sheet and bake at 350 degrees Fahrenheit for about 10 minutes.

Top with refried beans, shredded cheddar cheese, sauteed beef, and sliced jalapeno peppers. Heat the refried beans first to make them easy to spread.

Last: Place the pan back into the oven until the cheese is melted. Can also be microwaved.