Meatless Friday: Baked Nachos with Shrimp

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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