Other than cheeseburgers, I’m pretty obsessed with nachos. I mean, how can you beat a plate of really good nachos? The chips, the melted cheese, the chicken (or other meat), sour cream and guacamole. Beans? Yes please. It’s got it all.
My absolute favorite nachos are from Yardhouse. I could eat them at least once a week. I tell everyone about these nachos. Unfortunately, they clock in at a whopping 2,460 calories.
Yes, I know you are supposed to share them, but even when it’s just my husband and I, that’s still 1230 calories each. Also, I’m not a huge fan of sharing food. I like my food to be my food. You can have some when I’m done. Plus, it messes up the check at the end of the night.
Anyway, I had to come up with something to get my nacho fix. The other day I was looking in my fridge planning lunch. The kids had their turkey and cheese sandwiches and I was *thisclose* to making that for the hubby and myself as well. Then I saw we had leftover turkey taco meat and the lightbulb went off.
SKINNY(ISH) NACHOS!!! They were delish. There’s not a real recipe here because that’s the beauty of nachos: Freedom. Make as much as you want, put whatever toppings you want. Just keep in mind that the ingredients I use are why I can call them skinny. Make all the substitutions you want, but be wary of whether or not you start to lose the “skinny” in the title.
Preheat your oven to 375 degrees.
On a baking sheet lined with parchment paper, lay out a layer of Blue Corn Tortilla Chips (I used the Trader Joe’s brand that includes quinoa, chia seeds, and sprouted amaranth).
Top that with a layer of taco meat. I used leftover turkey taco meat, you can really use any taco/tex-mex flavored meat you like here. Top that with a layer of cheese (I used low fat three cheese blend from Trader Joe’s).
Bake the chips/cheese/meat mixture at 375 for about 8 minutes or until the cheese is melted and the meat is warmed through.
Top with whatever you want to top it with. I cut up some cherry tomatoes and added a heaping scoop of guacamole. I also used plain nonfat greek yogurt in place of sour cream.