Healthy Nachos

38 60 1015
Ingredients Minutes Calories
Prep Cook Servings
30 min 30 min 6
Healthy Nachos
Health Highlights


1 bag(14oz) Tortilla chips, plain, white corn, salted
3 large Tomato (finely chopped, salsa)
1/2 large Red onion (finely chopped, salsa)
1 medium pepper(s) Jalapeno pepper (seeded and finely diced, salsa)
1/3 cup Cilantro (coriander) (finely chopped, salsa)
2 tbsp Lime juice (fresh) (salsa)
1/2 tsp Cumin (salsa)
1/2 tsp Sea Salt (salsa)
1 dash Black pepper (salsa)
2 avocado(s) Avocado (peeled and diced, guacamole)
1/2 cup Cilantro (coriander) (finely chopped, guacamole)
1/2 whole lime(s) Lime juice (fresh) (guacamole)
1/2 tsp Sea Salt (guacamole)
1 dash Black pepper (guacamole)
2 tbsp Avocado oil (refried beans)
1/2 cup White onion (diced, refried beans)
1/2 medium pepper(s) Jalapeno pepper (seeded and minced, refried beans)
2 tbsp Cumin (refried beans)
1 can (15oz) Black beans, canned (drained and rinsed, refried beans)
2 cup Chicken broth (stock) (refried beans)
1/4 cup Cilantro (coriander) (refried beans)
1/2 tsp Sea Salt (refried beans)
1 dash Black pepper (refried beans)
1 tsp Arrowroot flour (cheese sauce)
1 tbsp Water (cheese sauce)
1 tbsp Coconut oil (cheese sauce)
1 cup Silk Original Coconut Milk (cheese sauce)
2 1/2 cup, shredded Cheddar cheese (cheese sauce)
1/2 tsp Sea Salt (cheese sauce)
2 tbsp Olive Oil, Extra Virgin (Tex Mex beef)
1/2 cup White onion (finely chopped, Tex Mex beef)
2 clove(s) Garlic (minced, Tex Mex beef)
454 gm Beef, ground, lean (Tex Mex beef)
1 tsp Sea Salt (Tex Mex beef)
1 dash Black pepper (Tex Mex beef)
2 tsp Cumin (Tex Mex beef)
1 tbsp Chili powder (Tex Mex beef)
1 tsp Paprika (Tex Mex beef)


Lay out the nacho chips onto a large tray and set aside.

Prepare the salsa by mixing together ingredients in a large bowl, cover and refrigerate.

Prepare the guacamole by mixing together all ingredients in a medium-sized bowl, cover and refrigerate.

To prepare the refried beans, heat oil in a pan over medium heat. Add onions and sweat until translucent. Add the garlic, jalapeno and cumin and cook 30-60 seconds or until fragrant. Add 1/2 cup chicken stock and cook until broth is reduced and onions are softened.

Add the beans and the rest of the chicken stock and bring to a boil. Reduce heat to a simmer then mash the beans with a potato masher. Continue to cook until chicken broth is reduced slightly and you reach a paste-like consistency.

To make the cheese sauce, whisk the arrowroot flour together with the water and set aside. Melt the coconut oil in a medium-sized pot, then add in the coconut milk, shredded cheese and sea salt and bring to a boil, stirring continually. Continue to cook, stirring, until sauce thickens, then remove from heat and cover.

To make the beef, heat olive oil in a pan over medium heat. Add onions, garlic, and beef and saute breaking up the meat into small pieces. Add the sea salt, pepper, cumin, chili powder, and paprika and continue to cook until beef is cooked through and no longer pink inside. Drain beef.

To prepare nachos, first top the nacho chips with the beef, then the refried beans, then the guacamole, then the cheese sauce and finally the salsa. Serve immediately and try not to gorge yourself!

Nutrition Facts

Per Portion

Calories 1015
Calories from fat 587
Calories from saturated fat 184
Total Fat 65 g
Saturated Fat 20.4 g
Trans Fat 1.4 g
Polyunsaturated Fat 10.6 g
Monounsaturated Fat 25.9 g
Cholesterol 95 mg
Sodium 2111 mg
Potassium 1343 mg
Total Carbohydrate 75 g
Dietary Fiber 15.7 g
Sugars 6.3 g
Protein 40 g

Dietary servings

Per Portion

Meat 0.8
Meat Alternative 0.4
Milk Alternative 1.0
Vegetables 3.1

Energy sources