
Karen Ullo shares a family-friendly recipe for baked nachos that's quick to prepare and clean up. Download our printable recipe card!
This recipe is quick and tasty, which are two of my very favorite things. There are even fewer dishes to clean than usual, since the baking tins double as plates.
Baked Nachos with Shrimp
Nachos:
1-32 oz. can of refried beans
1 envelope taco seasoning, divided
1 bag tortilla chips
Shredded cheddar or Mexican blend cheese
Preheat oven to 350. Heat the beans in a saucepan or in the microwave, then blend with 2 tbs. taco seasoning and set the rest aside.
Use one aluminum pie tin per person. Layer any amount of chips you like, an even share of the beans, and a handful of shredded cheese into each. Bake at 350 for about 8 minutes.
While it’s baking, make the shrimp.
Shrimp:
1 or 2 lbs. peeled and deveined shrimp
1 tbs. oil
The remainder of the taco seasoning
Heat the oil in a sauté pan, then add shrimp and seasoning. Sauté until pink all the way through, about 3-5 minutes depending on the size of the shrimp.
When the nachos are done, add shrimp on top along with any desired condiments such as salsa, pico de gallo, guacamole, or sour cream.
Enjoy!
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Copyright 2024 Karen Ullo
Images: copyright 2024 Karen Ullo, all rights reserved.
About the Author

Karen Ullo
Karen Ullo is the multi-award-winning author of Jennifer the Damned, Cinder Allia, and To Crown with Liberty. She’s also the editorial director of Chrism Press, wife, mom of two boys, and a native of Baton Rouge, Louisiana. Find her on the web at KarenUllo.com.
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