Tex-Mex Nachos

Cooking Light
4 servings


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3/4 pound ground round
1/4 cup sliced green onions
3/4 cup taco sauce
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 (15-ounce) can kidney beans, drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
2 ounces fat-free baked tortilla chips (about 2 cups or about 18 chips)
3 cups shredded iceberg lettuce
1 cup chopped tomato
1 cup (4 ounces) shredded reduced-fat sharp cheddar or Monterey Jack cheese
1/2 cup salsa
1/2 cup fat-free sour cream


Cook meat and green onions in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return meat mixture to pan. Stir in taco sauce, garlic powder, pepper, beans, and corn, and cook until thoroughly heated. Spoon 1 cup meat mixture over 1/2 cup chips, and top with 3/4 cup lettuce, 1/4 cup tomato, 1/4 cup cheese, 2 tablespoons salsa, and 2 tablespoons sour cream. Repeat with remaining ingredients.

Created date

June 1997

Nutritional Information

Calories 504
Caloriesfromfat 22 %
Fat 12.5 g
Satfat 5.3 g
Monofat 3.9 g
Polyfat 0.7 g
Protein 39 g
Carbohydrate 57.4 g
Fiber 5.1 g
Cholesterol 73 mg
Iron 4.5 mg
Sodium 804 mg
Calcium 302 mg