Loaded Nachos

Recipe from Diabetic Living
Loaded Nachos
30 mins
by 4.5 5  people
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Beef, Ground Beef, Mexican Cuisine
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  • 8 6-inch corn tortillas
  • Nonstick cooking spray
  • 2 teaspoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 3/4 cup fat-free milk
  • 1/2 cup shredded part-skim mozzarella cheese (2 ounces)
  • 1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
  • 1 ounce fat-free cream cheese, softened
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground turmeric
  • 8 ounces extra-lean ground beef (95% lean)
  • 1/4 cup water
  • 1 recipe Homemade Taco Seasoning
  • 1 cup chopped tomato (1 large)
  • 1/2 cup chopped green or red sweet pepper (1 small)
  • 1/4 cup sliced green onions (2)
  • 1 fresh jalapeno chile pepper, stemmed, seeded, and thinly sliced* (optional)
  • 1/2 cup chunky mild salsa, such as Newman's Own All Natural brand
  • 2 tablespoons snipped fresh cilantro
Homemade Taco Seasoning
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1/2- 1 teaspoon black pepper
  • 1/2 teaspoon ground coriander
  • 1/8- 1/4 teaspoon ground chipotle chile pepper
  • 1/8 teaspoon cayenne pepper

Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Cut each tortilla into eight wedges. Place tortilla wedges in a single layer on prepared baking sheet. Coat wedges with cooking spray. Bake for 10 to 13 minutes or until wedges are crisp and golden brown on edges. Set aside.
Meanwhile, for cheese sauce, in a small saucepan melt butter over medium heat. Stir in flour until combined. Whisk in milk until smooth. Cook and stir until thickened and bubbly. Cook for 2 minutes more. Stir in mozzarella cheese, cheddar cheese, cream cheese, paprika, and turmeric. Cook and stir over medium heat until cheese is melted and mixture is smooth. Reduce heat to low. Hold cheese sauce over low heat until needed, stirring occasionally.
Meanwhile, coat a large skillet with cooking spray. Heat skillet over medium heat. Add meat; cook until browned, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir the water and Homemade Taco Seasoning into meat in skillet. Cook and stir for 3 to 5 minutes more or until most of the water has evaporated.
To serve, arrange tortilla wedges on a serving plate. Top with meat mixture, cheese sauce, tomato, sweet pepper, green onions, and, if desired, chile pepper. Serve with salsa and cilantro.
Homemade Taco Seasoning
In a small bowl stir together all ingredients.


  • *

    Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

nutrition information

Per Serving: cal. (kcal) 291, Fat, total (g) 11, chol. (mg) 61, sat. fat (g) 6, carb. (g) 23, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 6, pro. (g) 24, vit. A (IU) 1797.84, vit. C (mg) 23.62, Thiamin (mg) 0.1, Riboflavin (mg) 0.29, Niacin (mg) 3.95, Pyridoxine (Vit. B6) (mg) 0.41, Folate (g) 28.22, Cobalamin (Vit. B12) (g) 1.71, sodium (mg) 356, Potassium (mg) 511, calcium (mg) 353.39, iron (mg) 2.88, Vegetables () 1, Starch () 1, Lean Meat () 3, Fat () 1, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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