Go Back
–+ servings
Print Recipe Add to Collection
No ratings yet

Tiny Tacos

Tiny Tacos (or Sheet Pan Nachos) are a crowd-pleaser. Garnish with what sounds good! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Total Time20 minutes
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: tomatoes
Season: Summer
Servings: 4 servings
Calories: 906kcal
Author: Mallory DeVries

Ingredients

  • 1 can black beans or refried beans
  • 1/2 lb beef* ground, optional
  • cheddar cheese shredded
  • tortilla chips

Optional Garnish

  • 1 batch tomato salsa for kids or chopped tomatoes*
  • microgreens* or shredded lettuce*
  • avocado
  • Greek yogurt or sour cream

Instructions

  • Preheat oven to 400. Spread tortilla chips out in an even layer on a baking sheet.
  • Top with beans, meat (optional) and cheese.
  • Bake for about 12 minutes or until cheese is melted. Meanwhile, make your salsa!
  • Remove from oven and let cool a bit. Ask a grown-up to help you transfer the chips to a plate.
  • Top with salsa and whatever else looks good!

Nutrition

Calories: 906kcal | Carbohydrates: 59g | Protein: 61g | Fat: 47g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 3g | Cholesterol: 161mg | Sodium: 162mg | Potassium: 1503mg | Fiber: 22g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 10mg