Skillet Nachos
Skillet Nachos

Photo Credit

Alison Massey

This Recipe

  • Skill Level: Beginner
  • Serves: 2
  • Start to Finish: less than 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 411
  • 691mg Sodium
  • 30g Carbs
  • 8g Fiber
  • 22g Fat
  • 7g Saturated Fat
  • 26g Protein
  • 461mg Calcium
  • 4mg Iron


  • 2 6-inch whole-wheat tortillas, cut into triangles
  • Canola oil spray
  • 1/4 teaspoon salt
  • 1 teaspoon grapeseed oil
  • 1/4 cup diced red onion, divided
  • 4 ounces ground bison
  • 1/2 teaspoon chili powder
  • 1 pinch cayenne red pepper
  • 2 plum tomatoes, diced
  • 1/8 cup fresh cilantro
  • 1/4 cup canned, no-salt-added black beans, drained and rinsed
  • 1/2 cup shredded reduced-fat Pepper Jack cheese
  • 1/2 avocado, diced
  • 2 tablespoons low-fat Greek yogurt



1. Preheat oven to 400 degrees. Place chips on a baking sheet, lightly spray with canola oil spray, and sprinkle with salt. Bake for about 5 minutes until lightly toasted. Remove from oven and allow to cool. Keep oven on.
2. Heat oil in a skillet over high heat for 1 minute. Turn heat to medium and sauté 2 tablespoons onions for 1 to 2 minutes. Add bison, chili powder, and cayenne, and cook about 3 to 4 minutes until browned and cooked through. Set aside.
3. Mix remaining onions, tomatoes, and cilantro in a small bowl and set aside. In an oven-safe pan or skillet, place a layer of chips, meat, tomato mixture, and beans. Create at least two layers. Top with cheese. Place in oven for 8 to 10 minutes until cheese is melted. Top with avocado and Greek yogurt.

Recipe provided by Alison Massey, R.D., at Mercy Medical Center

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