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Loaded Healthy Nachos with Beef and Homemade Tortilla Chips

Homemade healthy beef nachos recipe with baked tortilla chips and all the fixins! Here's a hearty portion of your favorite appetizer for only 374 calories!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer, Snack
Cuisine: American, Mexican, tex mex
Keyword: healthy beef nachos, homemade tortilla chips, loaded healthy nachos
Servings: 4 Servings
Calories: 374kcal

Ingredients

Beef:

  • 1 teaspoon extra-virgin olive oil
  • 4 ounces button mushrooms finely chopped
  • ½ large red onion finely chopped
  • ½ large bell pepper any color, finely chopped
  • 8 ounces 93% ground beef
  • 2 teaspoon chili powder
  • 2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup canned tomato sauce ½ of an 8-ounce can

Remaining Ingredients:

  • 4 8- inch whole grain tortillas (I like La Tortilla Factory Low Carb High Fiber Tortillas Made with Whole Wheat
  • 4 ounces sharp cheddar cheese grated (1 cup)
  • 2 cups grape tomatoes chopped
  • ¼ cup light sour cream I like Daisy brand
  • ½ cup sliced black olives
  • ½ cup fresh cilantro chopped
  • 1 jalapeno pepper sliced (optional)

Instructions

  • Preheat the oven to 400 degrees F. Cut the tortillas into 8 triangles and spread them evenly among 2 baking sheets. Spray with cooking oil, season liberally with salt, and bake until crisp and light golden brown, 5 to 7 minutes. Check the chips at 5 minutes to ensure they don’t burn and remember that you will be baking them more when you melt the cheese later, so you don’t want them too brown. Remove the pan from the oven and let the chips cool and harden on a wire cooling rack while you make the beef. Keep the oven on.
  • In a large nonstick skillet, heat the olive oil over medium-high heat. Add the mushrooms and onions and cook, stirring frequently, until just beginning to soften, about 2 minutes. Add the ground beef to the pan and cook, crumbling it with a wooden spoon or rubber spatula, until no longer pink. Add the chili powder, cumin, garlic powder, salt, and pepper, and stir to coat the beef and veggies. Add the tomato sauce, stir well to combine, and bring the pan to a simmer. Reduce the heat to low and cook, stirring occasionally, until the mixture has thickened and the flavors have had a chance to blend and intensify, about 10 minutes.
  • Baking method 1: If you want to layer your nachos: Scatter half of the chips on the baking sheet, spoon half of the beef mixture over the top, followed by half of the cheese. Add the remaining half of the chips, followed by the rest of beef, and finish by sprinkling evenly with the remaining half of the cheese. Bake until the cheese is melted and bubbly, about 10 minutes. Top with sour cream, black olives, fresh cilantro, and sliced jalapeno, and serve!
  • Baking method 2: If you want to spread them out (to maintain crispy chips): spread the chips among the two baking sheets evenly. Spoon the beef mixture among the chips, trying to spoon beef onto each chip. Don’t worry if some falls on the baking sheets. Sprinkle the cheese evenly among the chips. Bake until the cheese is melted, about 10 minutes. Top with sour cream, black olives, fresh cilantro, and sliced jalapeno, and serve!

Nutrition

Calories: 374kcal | Carbohydrates: 30g | Protein: 30g | Fat: 21g | Fiber: 14g | Sugar: 6g