These healthy nachos are the perfect way to enjoy this classic comfort food without the extra calories! Made with toasted tortilla chips, lean beef, fresh veggies, and melty reduced-fat cheese, these nachos are delicious, filling, and better for you.
These nachos are ready in less than 30 minutes, oven-baked, and come in at just 6 Points per serving. Craving more tasty, guilt-free meals? Check out our other Weight Watchers dinner ideas—easy, satisfying, and great for busy weeknights!
Why should you try Healthy Nachos?
- 6 Points for a real plate of nachos: Crispy chips, browned beef, melty cheese, tomato, onion and a cool spoonful of Greek yogurt, and a serving still comes in at 6 WW Points.
- Chips you bake yourself: Two flour tortillas, cut into triangles and brushed with a single teaspoon of olive oil, turn golden and crisp in the oven in about 10 minutes. No bag of fried chips needed.
- Protein that makes it dinner: 97% lean ground beef browns in a nonstick skillet with no extra oil, so these are filling enough to call a meal.
- Game day ready in 25 minutes: Toast the chips, brown the beef, pile everything on and bake. Then get them to the table fast, while the chips are still crunchy!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
Serving Size: About 265 g
6 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients
- 2 medium flour tortillas (about 90 g total)
- 1 teaspoon olive oil (5 ml)
- 200 g (7 oz.) 97% lean ground beef
- 1 medium tomato, seeded and drained, diced (½ cup, 90 g)
- ¼ cup finely chopped red onion (30 g)
- ½ cup reduced-fat shredded mozzarella or Colby Jack cheese (56 g)
- ¼ cup plain fat-free Greek yogurt (60 g)
- Salt and pepper to taste
- Sliced jalapeños (optional)
Instructions
- Preheat the oven to 375°F (190°C) while you prepare the ingredients. Cut the tortillas into triangles and place them on a baking sheet lined with parchment paper. Lightly brush them with the teaspoon of olive oil and bake for 8 to 10 minutes, or until golden and crispy. Remove from the oven and set aside.
- In a nonstick skillet over medium-high heat, cook the ground beef with a pinch of salt and pepper. No additional oil is needed. Cook for 6 to 8 minutes, breaking it up with a wooden spoon, until fully browned. Once done, remove from the heat and let it rest for a few minutes so any excess moisture evaporates.
- Prepare the fresh toppings. Make sure the tomato is seeded and well drained to avoid soggy nachos. Do the same with the onion.
- On a baking tray, arrange the toasted tortilla chips to form a base. Layer the warm (not hot) beef over the chips, then sprinkle the shredded cheese. Add the diced tomato, chopped onion, and sliced jalapeños if using. Finally, spoon small dollops of Greek yogurt on top.
- Bake in the preheated oven for 8 to 10 minutes, just until the cheese is melted and the tortilla edges look golden. Serve immediately, as the moisture from the toppings can quickly soften the chips.
Tips and Tricks for Making Healthy Nachos
Nachos have been my salvation on game day Sundays when I want something delicious to watch the games with, quick, and that doesn’t have a ton of Weight Watchers points; so I make this recipe and variations quite frequently, and I already have some tricks that might help you:
- Preheat the oven to 375°F before assembling the nachos, so they don’t get cold while you wait for the oven to heat up.
- For this recipe to be Weight Watchers-friendly, you need to make sure the tortillas are toasted. It’s best if you toast them yourself, because commercial ones have too much salt and preservatives.
- After toasting them, set them aside, because this dish is about assembling, baking, and going straight to the table. You can’t store it because the meat, vegetables, or yogurt will release liquid that will soak the tortillas, ruining their crispy texture once and for all.
- Along these same lines, consider that all the ingredients you add should be dry, without excess liquid. Let the meat dry well in the skillet. With the vegetables, remove the tomato seeds and avoid dressing them with excess vinaigrette.
- The assembly order matters: first the meat (which should be warm, not hot), then the cheese, then the vegetables, and lastly the Greek yogurt. If you put the yogurt first, it curdles with the heat.
- Bake for a maximum of 8-10 minutes, just until the edges of the tortillas look golden. If you leave them longer, they get hard like crackers.
Related Recipes
Healthy Nachos
Homemade baked tortilla chips piled with lean ground beef, reduced-fat cheese, tomato, red onion and fat-free Greek yogurt, then baked until melty. Ready in 25 minutes at 6 WW Points per serving.
Ingredients
- 2 medium flour tortillas, about 90 g total
- 1 teaspoon olive oil, 5 ml
- 200 g 97% lean ground beef, 7 oz
- 1 medium tomato, seeded and drained, diced (½ cup, 90 g)
- ¼ cup finely chopped red onion, 30 g
- ½ cup reduced-fat shredded mozzarella or Colby Jack cheese, 56 g
- ¼ cup plain fat free Greek yogurt, 60 g
- Salt and pepper to taste
- Sliced jalapeños, optional
Instructions
- Preheat the oven to 375°F (190°C) while you prepare the ingredients. Cut the tortillas into triangles and place them on a baking sheet lined with parchment paper. Lightly brush them with the teaspoon of olive oil and bake for 8 to 10 minutes, or until golden and crispy. Remove from the oven and set aside.
- In a nonstick skillet over medium-high heat, cook the ground beef with a pinch of salt and pepper. No additional oil is needed. Cook for 6 to 8 minutes, breaking it up with a wooden spoon, until fully browned. Once done, remove from the heat and let it rest for a few minutes so any excess moisture evaporates.
- Prepare the fresh toppings. Make sure the tomato is seeded and well drained to avoid soggy nachos. Do the same with the onion.
- On a baking tray, arrange the toasted tortilla chips to form a base. Layer the warm (not hot) beef over the chips, then sprinkle the shredded cheese. Add the diced tomato, chopped onion, and sliced jalapeños if using. Finally, spoon small dollops of Greek yogurt on top.
- Bake in the preheated oven for 8 to 10 minutes, just until the cheese is melted and the tortilla edges look golden. Serve immediately, as the moisture from the toppings can quickly soften the chips.
Notes
6 Points per serving.
Nutrition
Serving: 265gCalories: 396kcalCarbohydrates: 27.2gProtein: 35.5gFat: 15.3gSaturated Fat: 6.7gCholesterol: 81mgSodium: 584mgPotassium: 597mgFiber: 2.4gSugar: 4.8gCalcium: 335mgIron: 4.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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