Nacho Average Nachos
Here’s a simple dinner of healthy nachos that tweens or teens can make for the family. Heathy, crispy, cheesy baked nachos are a crowd pleaser and can be a fun dinner that your tweens or teens can make with or even FOR you! These are a hit at Super Bowl parties or other sports gatherings.
- 1 Tbsp. extra virgin olive oil
- 1 small yellow onion diced
- 1 lb. ground turkey, beef, or black beans
- 1 Tbsp. chili powder or more to taste
- 1/4 tsp. garlic powder or more to taste
- 1/4 – 1/2 tsp. salt to taste
- 6 – 8 cups tortilla chips
- 15 oz. canned black beans or vegetarian refried beans drained and rinsed if using black beans
- 14 oz. petite diced tomatoes or chunky salsa drained if using tomatoes
- 1/4 – 1/2 cup sliced hot peppers or olives optional
- 1 cup shredded Cheddar cheese or more to taste
- 1 cup guacamole for serving, or use diced avocado (optional)
- 1 cup nonfat or low fat sour cream for serving (optional)
- 1 cup salsa for serving (optional)
- Preheat the oven to 375 degrees.
- In a large heavy skillet, heat the oil over medium heat. Brown the onions and meat, stirring occasionally, and season them with the chili powder, garlic powder and salt. When the meat is cooked and the onions are softened, 6 – 8 minutes, remove the pan from the heat (if using beans rather than meat, add them after the onions are cooked and warm them through).
- Meanwhile, spread the chips in the bottom of a large flat baking dish with sides (a metal roasting pan is ideal) or a cast iron skillet.
- Top the chips evenly with the meat mixture, then the beans, tomatoes or salsa, peppers or olives (optional) and cheese.
- Bake the nachos for 8 – 10 minutes until everything is hot and the cheese is melted, but before the edges of the chips get browned. Serve it immediately, scooping the chips and toppings onto each plate, and topping it with guacamole or avocado, sour cream and extra salsa, if desired.
Slow Cooker Directions
- In a medium bowl, combine the chili powder, garlic powder and salt with the tomatoes or salsa. Spread the onions, meat, beans, tomatoes or salsa, and peppers or olives in the slow cooker. Either stir to mix or leave in layers, as you prefer.
- Cook on low for 6-10 hours or on high for 3-4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
- To serve, place the tortilla chips on a plate and top with the meat mixture and cheese. Let rest for a few minutes to allow the cheese to melt before adding the optional toppings. Alternatively, if you would like your tortilla chips warmed, in the last 30 minutes of cooking time, place the tortilla chips and cheese in the slow cooker on top of the other ingredients. When serving, spoon out some of the entire mixture and invert onto individual plates.
Do Ahead or Delegate: Dice the onion, combine the dry seasonings, drain and rinse the beans. Scramble Flavor Booster: Double the chili and/or garlic powder and add the optional hot peppers. Tip: If you prefer your healthy nachos a little crispier, try spreading out the chips and have them overlap less on the baking sheet. This will keep the bottom of some of the chips from getting a bit soggy. Nutritional Information Per Serving (% based upon daily values): Calories 410, Total Fat: 18g, 28%; Saturated Fat: 6g, 30%; Cholesterol: 50mg, 17%; Sodium: 840mg, 35%; Total Carbohydrate: 34g, 11%; Dietary Fiber: 6g, 24%; Sugar: 3g; Protein: 28g Want to make beans from scratch? Check out our post on how to make beans in the slow cooker or Instant Pot pressure cooker. Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Tried this recipe?Let us know how it was!
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