Skinny Loaded Nachos with Turkey, Beans and Cheese

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To celebrate Cinco De Mayo, or any day, enjoy these loaded nachos without the guilt.

We had these for dinner but this is also great for lunch or as an appetizer. This recipe was inspired by Rocco Dispirito's new book, . I made some adjustments to his original recipe and it was DELICIOUS. High in fiber and lower in fat than regular nachos, which would be about 22 points if you ate these out.

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Skinny Loaded Nachos with Turkey, Beans and Cheese

Yield: 4servings
COURSE: Appetizer, Dinner, Lunch
CUISINE: Mexican


  • 4ozbaked tortilla chips, I used Baked Tostitos Scoops
  • 8oz99% lean turkey breast
  • 1tspcumin
  • 1tspgarlic powder
  • salt and pepper
  • 1cupfat free spicy black bean dip
  • 1 1/3cupreduced fat Mexican cheese like Weight Watchers
  • 2cupspico de gallo salsa
  • 1/2cuplight sour cream
  • 2/3cupfresh cilantro


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


Calories: 397kcal, Carbohydrates: 43.5g, Protein: 31g, Fat: 15.5g, Saturated Fat: 7.5g, Cholesterol: 32mg, Sodium: 1281.5mg, Fiber: 8g, Sugar: 6g
Blue Smart Points: 11
Green Smart Points: 12
Purple Smart Points: 10
Points +: 9