Loaded (Lighter) Nachos

Loaded (Lighter) Nachos
Staff Writer
Loaded (Lighter) Nachos
Ishita Singh

Loaded (Lighter) Nachos

To make this meatless, simply omit the turkey and add another can of beans (try black beans to switch it up a bit). If you’re making these for a big crowd, serve the nachos with fixings in separate bowls, so that guests can top their nachos to their liking.

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10
Servings
294
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 tablespoon olive oil
  • 1/2 large red onion, chopped
  • 2 cloves garlic, diced finely – divided
  • 1 pound ground turkey
  • 1 15-ounce can pinto beans, drained and rinsed
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne
  • 1 teaspoon smoked paprika
  • 1 15-ounce can fire-roasted tomatoes with chilis
  • 8 ounces corn tortilla chips (preferably lightly salted or unsalted)
  • 1 cup sharp cheddar cheese
  • 1/2 cup sliced black olives
  • 1/2 cup pickled jalapeño slices

Directions

Preheat the oven to 350°F.

In a large skillet, heat the olive oil on medium-high. Saute the onion and garlic, stirring occasionally, until slightly browned, 12-15 minutes.

Add the ground turkey, breaking it into crumbles, and brown. Stir in the beans, cumin, cayenne and paprika. Cook for 7-10 minutes, stirring occasionally. Stir in the tomatoes and cook for an additional 3-5 minutes. Remove from the heat.

In a large shallow casserole dish (preferably one that doubles as a serving dish), create an even layer of tortilla chips. Top with the turkey-bean mixture, then with the cheese, olives and jalapeno. Add another layer of chips, then repeat with the turkey, cheese, etc.

Bake for 7-10 minutes, until the cheese has melted. Serve with guacamole, pico de gallo and other toppings.

Nutritional Facts

Total Fat
18g
26%
Sugar
2g
2%
Saturated Fat
7g
29%
Cholesterol
60mg
20%
Carbohydrate, by difference
18g
14%
Protein
17g
37%
Vitamin A, RAE
73µg
10%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
177mg
18%
Choline, total
33mg
8%
Fiber, total dietary
1g
4%
Fluoride, F
12µg
0%
Folate, total
15µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
36mg
11%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
236mg
34%
Selenium, Se
16µg
29%
Sodium, Na
371mg
25%
Water
50g
2%
Zinc, Zn
2mg
25%

Nacho Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Nacho Cooking Tip

When preparing appetizers try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.

Nacho Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère with meat- and bean-based dishes; viognier or grüner veltliner with seafood dishes.