Loaded Nachos

We used turkey instead of beef, and loaded the nachos with healthy ingredients. Plus, because they're spread out and baked, you get a little[ of everything in every flavor packed bite, without having to load the top with ingredients.]

Total Time:
1 hr 5 min
15 min
50 min

4 servings

  • Fourteen 5 1/2-inch thin yellow corn tortillas
  • Nonstick cooking spray
  • 1/2 teaspoon kosher salt
  • 1/4 small red onion, finely diced
  • Juice of 1 lime, plus lime wedges for serving
  • 1 teaspoon vegetable oil
  • 8 ounces 99-percent fat free ground turkey
  • 6 ounces butternut squash, cut into 1/4-inch pieces (about 1 1/3 cups)
  • 3/4 cup store-bought salsa verde
  • 3 tablespoons toasted pumpkin seeds
  • 3 ounces shredded reduced-fat Monterey Jack (about 1 cup)
  • 1 ounce crumbled Cotija, about 3 tablespoons
  • 3 tablespoons chopped fresh cilantro
  • 4 radishes, sliced into thin rounds
  • 1/2 avocado, diced
  • 1/3 cup reduced-fat sour cream
  • Preheat the oven to 350 degrees F.

  • Lightly coat both sides of each tortilla with cooking spray. Stack the tortillas and cut them into six wedges. Spread out the triangles on a sheet tray. Sprinkle evenly with 1/4 teaspoon salt. Bake until crisp and light golden brown, about 25 minutes. Toss the tortillas halfway through.

  • Meanwhile, toss the red onion with the lime juice in a small bowl and set aside.

  • Heat the oil in a large nonstick skillet over high heat. Add the turkey and cook, breaking apart with a wooden spoon, until browned and cooked through, about 5 minutes. Add the butternut squash, salsa verde, 1/2 cup water and the remaining 1/4 teaspoon salt. Reduce to a simmer over medium-low heat and cook, stirring periodically, until the sauce is thick, not watery, and the squash tender, about 10 minutes. Fold in the pumpkin seeds.

  • Turn the oven up to 400 degrees F. Spread the turkey mixture evenly over the tortilla chips. Sprinkle with the Monterey Jack and Cotija . Bake in the oven until the cheese melts, 8 to 10 minutes.

  • Garnish with the onions, cilantro, radishes and avocado. Thin the sour cream with 2 tablespoons water and drizzle all over the nachos.

Per serving (18 loaded chips): Calories 450; Fat 19 g (Saturated 7 g); Cholesterol 50 mg; Sodium 750 mg; Carbohydrate 45 g; Protein 29 g; Fiber 7 g; Sugars 8 g

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    This recipe is featured in:

    Healthy International Recipes