Loaded (Lighter) Nachos

Loaded (Lighter) Nachos

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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.

Nachos Supreme

Is there anything more satisfying than a loaded tray of nachos, still hot from the oven? They are the PERFECT weekend treat and they couldn't be any easier to make! This recipe is foolproof and sure to be delicious, but feel free to mix and match with your favourite ingredients. More questions? Check out answers below to the Internet's most frequently asked nacho questions.

What are some toppings for nachos?

We've got a pretty impressive amount of toppings in this recipe! If you're looking for more options, try some of these: guacamole, pico de gallo, shredded lettuce, grilled sweetcorn, pinto beans, black olives, fresh jalapeño slices, pickled red onions, cubed steak, shredded chicken, or crumbled tofu.

Are nachos fried or baked?

Nachos are baked, but the corn chips used in them are usually fried.

Do you put salsa on nachos before cooking?

We wouldn't recommend it! Any ingredients you want to retain freshness and crunch should be added after the nachos go into the oven. We're talking herbs, greens, tomatoes, fresh salsas , avocado, and guacamole&mdashnone of these things are good warm.

What kind of cheese is used with nachos?

We're big fans of cheddar, but your options are limitless. Just make sure it melts!

Recipe Summary

  • ¼ cup chopped red onion
  • 4 tomatoes, seeded and finely chopped
  • ½ cup chopped fresh parsley
  • ¼ cup olive oil
  • 1 lime, juiced
  • 1 pinch salt and black pepper (Optional)
  • 1 (8 ounce) package tortilla chips
  • 2 cups shredded Cheddar cheese, divided
  • ½ cup sour cream (Optional)
  • ½ cup guacamole (Optional)

Preheat an oven to 350 degrees F (175 degrees C).

Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.

Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.

Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.

  1. Preheat oven to 350 degrees F.
  2. Cut up Joseph’s Lavash bread into triangle slices. Place on a Silpat lined baking sheet and spray with olive oil spray.
  3. Place in oven for 3 minutes (keep watch on these because they burn pretty quickly. It took me a few tries to get the exact time down.).
  4. Cut up the chicken tenders and toss in a pan with some olive oil spray. Cook until done. Toss on top of nacho chips.
  5. Chop onion and tomato. Place on top of nacho chips.
  6. Pour cheese dip over the nachos and top with guacamole and Greek yogurt.

These nachos are seriously the bomb. You can also create whatever toppings you want on them. Not in the mood for chicken, choose shrimp or beef. I love making recipes that are custom to your tastebuds because some people really just hate something like onions. The best part of this recipe is that it seriously takes less than 30 minutes to make. I hate long recipes, so to have something I can make often is really great.

You can definitely make these in an air fryer. This is an experiment that I am willing to take on in order to provide you with great recipes! I haven’t used my air fryer that much, so be prepared for some delicious air fryer recipes coming your way!

Low Carb Loaded Sheet Pan Nachos Recipe

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Nachos, Lightened Up

Every so often I get a big time craving for spicy, cheesy nachos. But when most restaurant orders top 1,500 calories and 100 grams of fat, I know I'd better make them myself. Use these tips to slim down your favorite nacho mix and indulge wisely.

Corn tortilla chips are the classic choice for your nacho base. Pass on the flavored “nacho cheese” or “cool ranch” chips and stick to the plain variety -- all that extra flavoring usually means a salt overload. Tortilla chips are fried, so pick a brand that uses healthy oils (e.g. canola or sunflower oil) and check the bags for calorie counts. About 100 to 150 calories worth of chips (usually 13 or 14 chips) is a sensible portion.

Choosing baked tortilla chips can save a few grams of fat, but many brands have just as many calories and higher sodium totals. Compare labels carefully or, better still, make your own baked chips at home.

Let’s face it -- nachos must have cheese. Stay away from oily "cheese" sauces like you might find on ball park and movie theater nachos. Use the real stuff! Small amounts of really flavorful cheeses such as sharp cheddar, pepper jack or even tangy goat cheese can go a long way. A fourth cup of shredded cheese averages 115 calories, so figure no more than that amount per person.

To keep the calories from skyrocketing, pass on heavy chili and meat-topped nachos (make a pot of our lightened up chili another time). Instead, add some protein by tossing on shredded chicken or cooked beans.

Pile on the veggies for flavor -- the calories are low, so keep ‘em coming. My favorites include chopped tomatoes, onions, olives, scallions, corn kernels, sweet bell or spicy jalapeno peppers and shredded lettuce. At less than 15 calories per tablespoon, salsa is also a smart topping option.

Creaminess helps to cut through some of the heat from the spicy peppers or salsa, but be careful not to drown your nachos in gobs of fat. Small dollops of light sour cream or non-fat Greek yogurt are fine. You might also try a few teaspoons (per person) of diced avocado or homemade guacamole to balance the spiciness.

Loaded Beef Nachos

Need a quick weeknight dinner?  Loaded Beef Nachos.  Need some party food?  Loaded Beef Nachos.  Need a dish you can customize?  Loaded Beef Nachos.  And it's ready in 30 minutes with only 4 ingredients you probably already have on hand!  Ground beef is simmered in salsa for tons of flavor, then piled onto tortilla chips, topped with cheese and baked.  They are hearty and filling as is, but topping them is the fun part!  Start with more fresh-tasting salsa, then add some chopped red or green onion, olives and cilantro.  Or go spicy with pickled or fresh jalapeño slices.  Use up that half can of beans or that last bit of sour cream in the fridge- or all of the above- there's nothing Loaded Beef Nachos can't do!

  • 1 1/2 pounds ground beef
  • 2 1/2 cups Pace® Chunky Salsa (amount divided in recipe steps below)
  • 1 package (about 11 ounces) tortilla chips
  • 2 cups shredded Mexican blend cheese or shredded Cheddar Jack cheese (aboutو ounces)
  • Can this recipe be cut in half for 4 servings?  Yes!  Just use half the amount of each ingredient.  For the salsa, add 1 cup to the beef mixture, then top with another 1/4 cup after baking.

Heat the oven to 350°F.  While the oven is heating, season the beef with salt and pepper.  Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

Stir 2 cups salsa in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the beef is done.

Arrange the tortilla chips on a rimmed baking sheet. Top with the beef mixture and cheese.

Bake for 5 minutes or until the cheese is melted. Top with the remaining 1/2 cup salsa and add your favorite nacho or taco toppings.

Recipe Summary

  • 6 cups kettle-cooked wavy potato chips
  • 2 cups shredded cooked chicken*
  • ⅓ cup cayenne pepper sauce (Frank's RedHot)
  • 1 cup shredded Monterey Jack cheese (4 ounces)
  • ½ cup crumbled blue cheese or shredded cheddar cheese (2 ounces)
  • Very thinly sliced celery and chopped celery leaves

Preheat broiler. Spread potato chips evenly on a baking sheet or in a shallow oven-going skillet. (If you like, line the pan with foil for easy cleanup.)

In a small bowl, combine chicken and 1/3 cup pepper sauce. Top chips with chicken, then sprinkle evenly with the Monterey Jack and blue cheese.

Broil 4 to 5 inches from the heat for 2 to 3 minutes or until cheese is melted and chips start to brown. Garnish with celery and celery leaves. Serve immediately.

Since purchased deli-style rotisserie chicken is very salty (and you’ll get plenty of that from the chips), we recommend cooking plain chicken for this recipe. Place a large (12 ounces) boneless skinless chicken breast in unsalted or very lightly salted water bring to a boil and simmer for 12 to 15 minutes, or until cooked through (165° or no longer pink inside).

Loaded Nachos

Remember last week when I told you that my husband makes the most epic loaded nachos in the entire world? Well today we’re making some. And they are going to blow.your.mind.

1. Cheese. Lots and lots of cheese. Don’t skimp when it comes to each chip having a little bit of cheese on top. Or a lot. We all know how much it sucks to get a nacho with no cheese on it. It’s a big time disappointment.

2. Chicken? I think so. Or you could go for carnitas. But something with a bit of protein is always nice on top.

3. Beans. Refried. Always. They are easy to shmear around they are just plain delicious.

4. I like to add a sprinkle of freshly cut corn. It gives you a nice pop of texture when you bite into a fully loaded chip.

5. As for the rest of the toppings, you’ve got to include some very thinly sliced red onions, jalapeño peppers for some pizzazz, cilantro to brighten things up and salsa. Because who doesn’t love salsa.

6. Guacamole. I mean, if your nachos don’t include guacamole, I’m not even sure we can be friends anymore.

7. If you’re feeling super fancy you can add some crema on top. I’m a fan, especially because it gives you a nice cool sensation after chowing down on jalapeños and spicy salsa!

There you have it. Everything you need to craft the most perfect plate of nachos in the entire universe. I’d also suggest making them and serving them on a baking sheet – easy clean up is essential for nacho parties. Margaritas too.

Let’s savor the last few weeks of summer with nachos & have a margarita or two.


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