It’s nacho fault if you end up eating the entire pile of these sheet pan nachos in one sitting. Dip your cheese coated chips into the delicious Culinary Tours campfire roasted salsa and create the ultimate snack time crunch.
Culinary Tours Campfire Roasted Salsa
Bag of tortilla chips
Bag of shredded cheese
Can of beans
Start by preheating your oven to 400 degrees. Prep a nonstick sheet pan or coat with oil to avoid sticking.
Spread your bag of tortilla chips in a single layer onto the sheet pan. Top with cheese and beans. Squeeze fresh lime juice on top.
Place sheet in the oven until the cheese has melted, or around 5-7 minutes. Cook to your desired crispness.
Once melted, take the sheet pan out and top with sliced limes, fresh salsa, guacamole and sour cream. Garnish with cilantro.
1 (15 oz.) can Full Circle Organic Whole Kernel Corn
1 medium Full Circle Organic Red Pepper, chopped
1/2 cup sliced green onion
1/3 cup finely chopped Full Circle organic Cilantro
1 medium jalapeno pepper, seeded, finely chopped
2 teaspoons Full Circle Organic Frozen Chopped Garlic or 1 clove, minced
1 (14.5 oz.) can Full Circle Organic Diced Tomatoes
1 cup Full Circle Organic Italian Dressing
1/2 teaspoon Full Circle Organic Sea Salt
Full Circle Tortilla Chips
Place black beans, pinto beans and corn in a colander, rinse and drain well. Place beans, corn, red pepper, green onion, cilantro, jalapeno and garlic in a large bowl and toss to combine. Add tomatoes, dressing and salt; toss again until well mixed. Cover and refrigerate at least 4 hours or overnight for flavors to blend. Serve with tortilla chips.
Get more great Full Circle recipes like this here.