Loaded Nachos

Pile on the flavor but not the fat with these lightened-up loaded nachos featuring lean ground beef, baked tortilla chips, low-fat cream and fat-free refried beans.  

Yield: 9 servings (serving size: 3 loaded chips)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 183
  • Calories from fat: 30%
  • Fat: 6.2g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.4g
  • Protein: 37.3g
  • Carbohydrate: 19.2g
  • Fiber: 2.9g
  • Cholesterol: 26mg
  • Iron: 2.3mg
  • Sodium: 449mg
  • Calcium: 152mg

Ingredients

  • 8 ounces ground round
  • 1/2 cup chopped bottled roasted red bell peppers
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 garlic clove, crushed
  • Cooking spray
  • 1 (16-ounce) can fat-free refried beans with mild chiles
  • 1/4 cup minced fresh cilantro, divided
  • 1/4 cup chopped green onions, divided
  • 27 baked tortilla chips (about 3 ounces)
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 3 tablespoons low-fat sour cream
  • 27 pickled jalapeño pepper slices (optional)

Preparation

  1. Preheat oven to 375°.
  2. Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in the bell peppers and next 5 ingredients (bell peppers through garlic), and cook for 8 minutes or until thick, stirring occasionally. Remove from pan.
  3. Place pan coated with cooking spray over medium heat until hot. Add beans, 2 tablespoons cilantro, and 2 tablespoons green onions; cook 2 minutes or until thoroughly heated. Place chips on a large serving platter; spread warm bean mixture over each chip. Spoon meat mixture over bean mixture; top with cheese. Bake at 375° for 9 minutes or until cheese melts. Remove from oven; top with sour cream, 2 tablespoons cilantro, and 2 tablespoons onions. Top with jalapeño pepper slices, if desired. Serve immediately.
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