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Skillet Nachos

Skillet Nachos


  • 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 saute 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

Nutrition Information

Per serving: 411 kcal cal., 22 g fat (7 g sat. fat), 691 mg sodium, 8 g fiber, 26 g pro., 461 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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