Loaded Nachos

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 358
  • Fat: 11.8g
  • Saturated fat: 5.3g
  • Protein: 31.4g
  • Carbohydrate: 36.9g
  • Cholesterol: 78mg
  • Iron: 3.6mg
  • Sodium: 892mg
  • Calories from fat: 30%
  • Fiber: 5.6g
  • Calcium: 180mg


  • 1/4 cup reduced-fat sour cream (such as Breakstone's)
  • 2 tablespoons bottled salsa
  • 1 pound lean ground sirloin
  • 1 cup chopped onion (about 1 medium)
  • 1/2 cup chopped green bell pepper
  • 1 cup bottled salsa
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 4 cups bite-sized baked tortilla chips
  • 1 cup shredded iceberg lettuce
  • 1 cup chopped tomato (about 1 medium)
  • 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
  • 1/4 cup pickled jalapeño pepper slices


  1. Combine sour cream and 2 tablespoons salsa in a small bowl; stir well. Cover and chill until ready to serve.
  2. . Cook beef, onion, and bell pepper in a large nonstick skillet over medium-high heat until browned, stirring to crumble beef. Drain well; return meat mixture to pan. Stir in 1 cup salsa, chili powder, cumin, and salt; bring to a simmer over medium heat, and cook 3 minutes.
  3. . Place 1 cup chips on each of 4 serving plates; top each with 3/4 cup meat mixture, 1/4 cup lettuce, 1/4 cup tomato, 2 tablespoons cheese, and 1 tablespoon jalapeño slices. Drizzle 2 tablespoons sour cream mixture over each serving.
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