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Baked Nachos Recipe - Healthy Low Fat Mexican Recipe (But, You'd Never Know It!)

Updated on September 29, 2010

The Final Product


As I sit here writing this article, I'm eating one of my favorite appetizers in the world. Baked Nachos! This recipe is inspired by one of my favorite items to order at a New England ski resort. Since I only get to eat their nachos about once a year, I have come up with a pretty comparable, low fat mexican food recipe to make at home.

This is a really upscale nacho recipe that is sure to impress your family and friends. No fake orangey nacho cheese here! You don't have to use totally fresh ingredients, unless you want to. I sometimes make these baked nachos on a large cookie tray for parties. If you're making them for yourself, simply use an 8" or a 9" cake pan to bake them in.

Oh, and if low calorie/low fat cheese and sour cream and lean beef doesn't appeal to you, simply replace the ingredients with your favorites. I'm sure the version I get at the restaurant is high in fat, but when I use low fat/low calorie ingredients at home, I honestly can't tell the difference!

While you're cooking your baked nachos, make sure to pour yourself a margarita. For some of my low calorie margarita ideas, check out my article here: Low Calorie Margarita Recipes.

Let's get started!

Some white and blue corn tortilla chips.
Some white and blue corn tortilla chips.
Fresh cilantro
Fresh cilantro
Banana Peppers (I used hot, sliced and canned ones!)
Banana Peppers (I used hot, sliced and canned ones!)

Ingredients for Baked Nachos

  • Tortilla Chips (For a gorgeous presentation, use gourmet red & blue corn chips)
  • Lean Ground Beef
  • Low Fat/Fat Free Mexican Cheese Blend (Colby, Cheddar, Monteray Jack)
  • Diced tomatoes
  • Chopped onions
  • Hot or Mild Banana Peppers (These are a must! I use the canned kind that taste like pickles)
  • Sliced olives (omit if you'd like, but remember that the fat from olives - monounsaturated- isn't bad for you like trans fats!)
  • Fat free Sour Cream
  • Mild or medium salsa
  • Guacamole (Omit if you'd like...but remember that avocados are full of healthy fat that is great for you in moderation)
  • Taco seasoning
  • Dehydrated onion
  • Cilantro
  • Lime juice (or use some juice from the banana peppers jar)

Sheets to Bake Your Nachos In from

Directions for Baked Nachos

  1. Preheat your oven to 350 degrees fahrenheit and preheat a burner on your stove to medium heat.
  2. Spray your cooking pan with non-stick spray because lean ground beef can sometimes stick. Start cooking the beef and add taco seasoning and dehydrated onion, to taste.
  3. While your beef is cooking, lightly spray your baking tray or round cake pan (for a personal serving). Place one layer of tortilla chips. The trick here is to overlap the chips slightly, so when the cheese melts, it sticks them together.
  4. Now take a handful of shredded cheese and sprinkle it over the first layer of chips. Try to sprinkle it so when it melts, it will help the chips stay together. (This is helpful for when you transfer them to a plate, so they stay in a nice formation) Not necessary, but I like my food to look nice. :)
  5. After your ground beef is done cooking (no pink left), take about 1/3-1/2 of the amount and spoon it on top of the chips and cheese.
  6. Next, place one final layer of chips. Spoon on top the rest of your ground beef and as much cheese as you'd like.
  7. Now, add some diced tomatoes, onions, etc. Don't forget the banana peppers! (If you've never tried them, they are marinated in vinegar and taste like spicy pickles! They are not very comparable in taste to red or green peppers)
  8. Once you've layered everything to your liking, squeeze some fresh lime juice on top. If you don't have lime juice, I like to use some of the juice that came from the banana pepper jar.
  9. Bake at 350* fahrenheit for about 5 minutes, so they become heated thoroughly.
  10. Next, turn your oven's broiler on. Broil for 1-3 minutes (watch closely!) and immediately remove them once they start to brown and look crispy.
  11. Sprinkle some fresh cilantro on top and you're ready to go.

That's it!!! Carefully remove the nachos from the pan onto a plate and serve with a dollop of salsa, low fat sour cream and if you'd like, guacamole.

Yum! I hope you enjoy this low fat mexican recipe as much as I do!

More Low Calorie Recipe Articles

Awesome Low Fat Mexican Recipe Cookbooks!


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    • scalonico profile image


      8 years ago from San Francisco, CA

      yey!! more nachos!

    • Anamika S profile image

      Anamika S Jain 

      8 years ago from Mumbai - Maharashtra, India

      I love nachos and order every time i visit a movie theater. That baked nachos looks yummy but it is difficult to find all the ingredients of the recipe where i live.

    • Research Analyst profile image

      Research Analyst 

      8 years ago

      wow this is great and I think it is actually one of the best baked nacho recipe that I have ever seen, giving me ideas for a late night snack or maybe a weekend quick dinner.

    • ChRiiStiOn profile image


      8 years ago from Cape Cod Mass

      mmmm sweet hub!! (=

    • shakeelz profile image


      8 years ago

      good recipe and all hub


    • Christoph Reilly profile image

      Christoph Reilly 

      8 years ago from St. Louis

      Nachos are one of my favorites! Can't wait to try these.

    • girly_girl09 profile imageAUTHOR


      8 years ago from United States

      thanks for the tip! Never thought of making my own tortilla chips. I suppose you could also bake them too, for ultra low fat/low cal nachos.

    • dohn121 profile image


      8 years ago from Hudson Valley, New York

      I spent entire summer making these bad boys seaside at a seasonal restaurant. Their so easy to make and have a dozen variations. I like the fact that you recommend using cilantro as it gives the Nachos both color and flavor. Nice touch. One thing I would like to add is to fry your own nachos yourself as they are not at all difficult. Just buy corn tortillas, cut them into quarters and then deep fry them. Vegetable oil is okay but I prefer corn. It does make a difference as the Nachos taste much fresher--as if you ordered them at a authentic Mexican restaurant.

    • lafenty profile image


      9 years ago from California

      As I'm reading this, my daughter just made nachos in the microwave. I'm sure yours are much better. We will have to try it. Thanks for sharing.

    • girly_girl09 profile imageAUTHOR


      9 years ago from United States

      Definitely need banana peppers! They definitely make this recipe great...if you like jalapeños those could work (but I personally like banana peppers more)...sooooo good! :)

    • wesleycox profile image


      9 years ago from Back in Texas, at least until August 2012

      Dagnabbit! Now I want some nachos. Yummy!!

    • profile image

      Nelle Hoxie 

      9 years ago

      I have all the ingredients but the banana peppers (and you say they're a must.) Or I would be whipping up a batch now. I'm so hungry.


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