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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.  

Recipe by Cooking Light July 1999

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Recipe Summary

Yield:
9 servings (serving size: 3 loaded chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

Nutrition Facts

183 calories; calories from fat 30%; fat 6.2g; saturated fat 3.2g; mono fat 2g; poly fat 0.4g; protein 37.3g; carbohydrates 19.2g; fiber 2.9g; cholesterol 26mg; iron 2.3mg; sodium 449mg; calcium 152mg.
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