Skillet nachos topped with jalapenos and cheese.


  • 4 Ounces Baked Tortilla Chips
  • 8 Ounces 99% Lean Turkey Breast
  • 1 Teaspoon Cumin
  • 1 Teaspoon Garlic Powder
  • Salt and Pepper
  • 1 Cup Fat-Free Spicy Black Bean Dip
  • 1 ⅓ Cups Reduced-Fat Mexican Cheese
  • 2 Cups Pico de Gallo Salsa
  • ½ Cup Light Sour Cream
  • ⅔ Cup Fresh Cilantro


  1. Preheat oven to 425°.
  2. Place 1 ounce (about 14) chips on four oven-proof dishes or one large baking sheet.
  3. Heat a large nonstick sauté pan over high heat.
  4. Add turkey.
  5. Season with cumin, garlic powder, salt and pepper and sauté until cooked through, breaking up meat into small pieces with a wooden spoon.
  6. When cooked, add bean dip and mix well.
  7. Spoon the turkey mixture over the chips and sprinkle the cheese on top.
  8. Bake until cheese melts, about 6 minutes.
  9. Remove the nachos from the oven, top with pico de gallo, sour cream, cilantro and jalepeños.
  10. Serve immediately.

Nutrition Information:

Yield: 4 servings, Serving Size: about 14 chips

Amount Per Serving: Calories: 347 calories, Total Fat: 9.4g, Carbohydrates: 40.6g, Fiber: 7.1g, Protein: 27.1g

Recipe modified from Skinny Taste: Skinny Loaded Nachos with Turkey, Beans and Cheese

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