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  • Writer's pictureZiphron Russel

Loaded Nachos

I love nachos, especially when I have most of the ingredients already in my fridge or pantry. It's definitely a challenge to try to make Mexican food healthier than it usually is. But I think with a couple of ingredient substitutions. I got the recipe. I would never want to give up my favorite foods, and now you don't have to!


2 cups of shredded chicken (already cooked)

1 cup salsa

2 tablespoons taco seasoning

1 bag of whole wheat tortilla chips (flat chips are better than scoops)

1 can of black or brown beans

2-3 cups of cheese (I use a Mexican blend of cheddar)

1 small tomato

1 small onion

optional toppings: pico de gallo, cilantro, sour cream, jalapeños, avocados, black olives


1. Preheat oven to 350 degrees F.

2. In a medium-high heat saucepan, combine shredded chicken with seasoning and salsa.

3. Prep the rest of your ingredients. Chop the onion and tomato and keep them separately.

4. On a baking sheet, lined with aluminum foil and layer accordingly:

5. Place in the oven for around ten minutes.

6. Remove from oven, add optional toppings if you want, and enjoy!

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