If you're looking for the perfect way to enjoy a flavorful, satisfying, and easy dinner or appetizer, you’re in the right place! These healthy nachos are one of my go-to weeknight meals! They’re simple, versatile, and always a hit with the whole family. Whether it’s game day, Cinco de Mayo, or just a casual Friday night, this recipe is a great addition to your list of easy, healthy meals.
Not only do they come together quickly on a large baking sheet, but they’re also easy to customize with your favorite fresh toppings. Think lean protein, cheesy goodness, and fiber-rich veggies, all baked to crispy perfection and served warm for that ultimate comfort food!
What makes these nachos healthy?
Unlike traditional nachos, this recipe leans into whole, fresh ingredients that make you feel as good as they taste.
High Quality Tortilla Chips: I used Siete Lime Grain-Free Tortilla Chips—they’re made with real, simple ingredients and are a great choice for anyone looking for gluten-free or grain-free options. You can also make your own tortilla chips using corn tortillas or even sweet potato slices for an extra nutrient boost.
Lean Protein: I went with organic ground chicken, but you could also use lean ground turkey, lean ground beef, or even bison. If you’re doing meal prep, this is a great taco meat to make ahead and store in an airtight container.
Cheese: I used a modest amount of low-fat shredded mozzarella, but feel free to switch it up with Monterey Jack, cheddar cheese, or a spicy pepper jack. Even dairy-free cheese works great if you need a vegan nachos option!
Veggies: This is where the loaded veggie nachos magic happens! I added mini bell peppers, avocado (hello, healthy monounsaturated fat!), pickled red onions, and fresh cilantro. These toppings add fiber, crunch, color, and loads of flavor.
If you love this easy dinner, you will love my chicken sheet pan fajitas recipe and my chicken fajita casserole with rice.
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Ingredients
- Avocado Oil or Olive Oil: I prefer avocado oil for cooking as it has a higher smoke point but some high quality olive oils also have higher smoke points and can also work.
- Organic Ground Chicken: You can also use ground turkey, lean ground beef or bison instead. This offers a lean source of protein for the meal.
- Siete Taco Seasoning (Mild, Medium or Hot): I used mild because my toddler was enjoying this meal with us but you can choose the level of spice you prefer.
- Siete Grain Free Lime Tortilla Chips: I love these lime chips, however, feel free to make your own tortilla chips if you would like.
- Low Fat Shredded Mozzarella Cheese: You can buy pre-shredded cheese or you can freshly shred your cheese.
- Avocado, Sliced or Diced: I did a combination of both. Avocado adds healthy fats, fiber and important micronutrients.
- Mini Peppers, Sliced: I prefer mini peppers for ease but you can also use larger peppers and chop.
- Jalapeno, Sliced: Optional for some additional heat. I love jalapenos, but I skipped them when serving my toddler!
- Cilantro, Chopped: offers a refreshing, slightly peppery taste with hints of lemon and earthiness
- Pickled Red Onions: balances the sharpness of raw onions with a mellow acidity that makes it a super delicious topping for these nachos.
- Low Fat Sour Cream or Plain Greek Yogurt (Optional): Offers a tanginess and creaminess that compliments this dish well.
See recipe card for quantities.
Instructions
- Pre-heat your oven to 350 F and set your rack to the middle position.
- Add avocado or olive oil to a large pan on medium high heat followed by your ground chicken. Use a meat masher or wooden cooking utensil to break the ground chicken apart and then add in the taco seasoning. Cook for 7-9 minutes or until your ground chicken is completely cooked through and reaches an internal temperature of 165 F. Remove from heat and let the chicken cool off for about 5 minutes.
3.Spread the full bag of Siete Tortilla Chips onto a XL baking sheet. Add your ground chicken on top of the nachos in an even layer followed by the shredded mozzarella cheese.
4. Bake for 3-4 minutes or until your cheese has melted.
5. Top with avocados, peppers, sliced jalapeños, pickled red onions and sour cream or greek yogurt. Serve and enjoy!
Hint: I recommend serving immediately for the best nachos experience so that the nachos don't become soggy.Also, it's important to let the meat cool down before adding to the nachos to melt the cheese so that the nachos don't lose their crunch.
Substitutions
- Dairy-Free: Use your favorite dairy-free cheese or skip it completely.
- Vegetarian: Sub crumbled tempeh, black beans, or refried beans in place of meat.
- Different Protein: Try rotisserie chicken, lean ground turkey, or lean ground beef for variety.
- Homemade Chips: Use sweet potatoes or corn tortillas sliced and baked with cooking spray.
These healthy nachos are already gluten-free as is!
Variations
- Spicy Nachos: Add chili flakes, hot taco seasoning, hot sauce, or pepper jack cheese for extra heat.
- Sweet Potato Nachos: Sub the chips with baked sweet potato slices.
- Nacho Cheese Sauce: Drizzle on top for added cheesy goodness (this obviously will make this dish less healthy though).
This recipe is already toddler and kid-friendly (without the jalapeños).
Equipment
To make these healthy nachos you will need a:
- Large baking sheet (I recommend an XL sheet pan—mine is from Amazon and I love it!)
- Large nonstick skillet
- Wooden spoon for breaking up the meat
- Optional: Aluminum foil for easy clean-up
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Store any leftover healthy nachos in an airtight container in the fridge for 2–3 days. Note: they’re best enjoyed fresh to avoid sogginess and they really don't store well after they have been assembled.
Want to meal prep? Make the meat and prep your toppings ahead, then assemble just before serving.
Christina's Dietitian Tip
Boost the fiber and protein even more by adding a layer of black beans or pinto beans before the cheese—this not only stretches the meal to feed more people, but it also helps keep blood sugar levels more stable thanks to the extra fiber and plant-based protein. For a creamy texture without the saturated fat, swap traditional sour cream for plain Greek yogurt—it adds probiotics and a little extra protein too!
These healthy loaded nachos are the easy way to turn your favorite comfort food into a wholesome, nourishing, and absolutely delicious meal. Whether you’re sharing with loved ones or whipping up a solo dinner, they’re the best nachos for any occasion!
Let me know if you try them and don’t forget to tag me if you make them on TikTok or Instagram @easyeatsdietitian
FAQ
Yes, you can make your own taco seasoning by combining spices like chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper. Adjust the quantities according to your taste preferences.
Of course! Feel free to use your favorite cheese or cheese blend. Cheddar, Monterey Jack, or a Mexican cheese blend can all work well.
Absolutely! Nachos are highly customizable. You can add toppings like black beans, diced tomatoes, sliced olives, or shredded lettuce to suit your taste preferences.
Dinner
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Jump to: Recipe
Healthy Nachos
Equipment
- 1 XL Baking Sheet
- 1 Large nonstick skillet
- 1 Wooden spoon for breaking up the meat
Ingredients
- 1 Tablespoon Avocado Oil or Olive Oil
- 1 Pound Organic Ground Chicken
- 1 Packet Siete Taco Seasoning Mild, Medium or Hot
- 1 Large Bag Siete Grain Free Lime Tortilla Chips
- 1-1.5 Cups Low Fat Shredded Mozzarella Cheese
- 1 Medium Avocado Sliced or Diced
- 6 Mini Tricolored Mini Peppers Sliced
- 1 Medium Jalapeno Sliced
- ½ Cup Cilantro Chopped
- ¼ Cup Pickled Red Onions
- ¼ Cup Low Fat Sour Cream or Plain Greek Yogurt Optional
Instructions
- Pre-heat your oven to 350 F and set your rack to the middle position.
- Add avocado or olive oil to a large pan on medium high heat followed by your ground chicken. Use a meat masher or wooden cooking utensil to break the ground chicken apart and then add in the taco seasoning. Cook for 7-9 minutes or until your ground chicken is completely cooked through and reaches an internal temperature of 165 F. Remove from heat and let the chicken cool off for about 5 minutes.
- Spread the full bag of Siete Tortilla Chips onto a XL baking sheet. Add your ground chicken on top of the nachos in an even layer followed by the shredded mozzarella cheese.
- Bake for 3-4 minutes or until your cheese has melted.
- Top with avocados, peppers, sliced jalapeños, pickled red onions and sour cream or greek yogurt. Serve and enjoy!
Notes
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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