Share:
Nachos for Dinner

Nachos for Dinner

Nachos for Dinner

Nachos don’t have to be bad for you… you just have to make them with healthy ingredients. These nachos are nutritious enough to have for dinner. It takes a little work but so do most good things in life. Fresh ingredients make all the difference! - Jenny Jones

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Makes: 4 to 6 servings

Nachos for Dinner

Ingredients:

    Refried beans:
  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, crushed
  • 15 ounce can plain pinto beans NOT drained
  • Meat:
  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, crushed
  • 1/2 pound ground sirloin
  • 1 teaspoon chili powder
  • 1/2 teaspoon each salt, oregano, cumin & paprika
  • Toppings:
  • Reduced fat tortilla chips (I use Padrino’s)
  • 1 tomato
  • 1 diced jalapeno pepper (hot) or Anaheim pepper (mild)
  • 1 1/2 cups chopped peppers (red, yellow & orange)
  • 1/2 cup chopped onion
  • 6-7 ounces reduced fat cheddar or jack cheese or mix of both, shredded

Instructions:

  1. Preheat oven to 425° F.
  2. Dice tomato and set aside to drain in a strainer.
  3. Beans: In a saucepan, sauté onion & garlic in oil on med-high heat 2 minutes ‘til browned. Add beans with liquid, mashing right away. Simmer, uncovered, about 10 minutes, mashing occasionally. When beans thicken up, taste for salt & set aside.
  4. Meat: While beans cook, heat oil in a skillet on medium-high and sauté onion & garlic 2 minutes ‘til browned. Add beef & spices, stir and cook until done – about 5 minutes. Set aside.
  5. Assembly:
  6. Line a 12-inch baking sheet with foil, shiny side up. (foil is not necessary but it saves cleanup).
  7. Place about 30 large chips on the foil and add some additional chips in the center.
  8. Add in this order: beef, beans, tomato (pat dry first), peppers, onion, & cheese.
  9. Bake for 10 minutes. Serve immediately.

Nachos for Dinner

12 Comments on "Nachos for Dinner"

  1. Carolyn

    Hi Jenny. Love every recipe of yours that I have tried so far. Honey wheat 2 hour bread my fave! I made your healthy refried beans today. I am vegetarian so don’t want the canned brands with lard. Yours are fabulous. I drained and rinsed beans then added 2/3 cup water instead of bean liquid (that stuff scares me) and they turned out perfectly. Another keeper recipe. Keep cooking…love the taste and simplicity of recipes. …a fellow Canadian🇨🇦

  2. Nita

    I have made these nachos many times because they are the best I’ve ever had. Thank you Jenny 🤗

  3. Carrie*

    I’m looking forward to trying these, but I’ve been wanting to “say” something to you for awhile now – and I hope you won’t take my “mini novel” the wrong way… And yes, I’m rather “late to the party” here – but hey – better late than— hungry! Right??

    First, I get REALLY emotional whenever I watch your videos… Isn’t that weird?? (Okay. I’m weird. Busted!) Your show use to be such an important part of my day (are my wrinkles showing yet?? lol) It’s such an absolute joy to see your smile & sassy attitude once again!! And, I’m thrilled that others have a chance to get to know you as well…

    So, here’s the kinda-weird part: you remind me of ME! We look very similar (including our hair style, altho’ I’ve recently changed mine a wee bit; longer with some layers, but the same bangs. I’m sure I’ll eventually go back to “the ‘do your currently sporting” – once my hot flashes get the better of me – again. Pfft.). Still – it’s rather freaky looking at you, to be honest. I never noticed before (during “The Jenny Jones Show” – but, I was also younger back then – as we all were, eh?). However, now that some time has passed, I’ve begun the process of slowly morphing into some kind of “Jenny Jones” creature-woman (which I’m quite happy with, by the way – ’cause you is HAWT, M’Lady!!) Forgive my slang – but it HAD to be said. (Well, a girl can hope, right? Gotta look at the half-full glass & all that.)

    We also have the exact same sense of humor (which I knew “way back when” during your show ~ *cough! sputter* Stop looking at my wrinkles! Sheesh. So rude!) Hee-hee!

    Overall, when I watch you – there are just a tumult of emotions cycling through me – yet it’s a very pleasant feeling. Some nostalgia, some laughs, some good food & an “Improved Me” makes for “good times”!! So thank you for… being YOU!!!

    Rock On With Yo’ Bad Self!!

    And, for the record, your smile SLAYS ME!! *MUAH!*

  4. Ewa

    Hello Jenny. Is it ok to prepare bean and meat in advance( like a day before) and keep in the fridge overnight?

    • Jenny

      Yes, you can prepare the meat and beans in advance but I think I would only cook the beans for 5 minutes because they will probably become firmer overnight. But either way: if they are too firm the next day, you can add a little water. If they’re not firm enough, just cook them a little more to thicken them up before using.

  5. Ewa

    I also made nachos for dinner. Absolutely delicious and perfect. I remember eating nachos in mexican restaurant. They were good but after eating them I felt so heavy. These are different, not fat at all, really healthier and very, very teasty. Thank you for sharing the recipe.

  6. RIOCODLING

    Excellent! My entire family loves it and I just shared it with best friend Melissa and she loved it as well. Well done!

  7. ozcann tenel

    Super.

  8. Wendy

    Thanks Jenny! I’m going to make these for tomorrow’s big game! Can’t wait.

  9. Ron K.

    I tried the recipe and LOVED IT! Had to add a couple of habeneros to turn up the heat! Thank you for sharing this with us, it’s fabulous!! (and highly recommended)

  10. Rhonda E.

    I made your nachos for dinner and I have to say those where the best nachos I’ve ever had. A very satisfying meal 🙂

Leave a Comment

Please understand I’m not always able to answer your questions.