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Jalapeno loaded nachos in stoneware baking dish

Healthy Loaded Nachos

5 from 2 votes
Easily prepare this versatile jalapeno dip on stovetop, grill, or campfire. Packed with flavors, perfect for snacking or sharing with loved ones.
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:35 minutes
Course: Appetizer, Brunch, Dinner, Lunch
Cuisine: Mexican
Keyword: campfire friendly, Kid-Friendly, Summer
Servings: 6 servings
Calories: 412kcal

Ingredients

  • 4 jalapenos diced small
  • 2 large tomatoes diced
  • 2 cans black beans 15 oz
  • 1/2 cup pepper jack cheese shredded
  • 1/2 cup sharp cheddar cheese shredded
  • 1 lb ground beef
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1/4-1/2 tsp cayenne pepper
  • salt and pepper to taste
  • 1/4 cup lime juice freshly squeezed
  • 1/2 cup cilantro roughly chopped
  • 1/4 cup cilantro stems finely chopped

Instructions

  • Preheat your oven to 400°F if you're planning to bake the mixture on top of your chips. (See notes for more details.)
  • In a large skillet over medium-high heat, brown the ground beef until fully cooked. Once done, strain the meat in the sink to remove any excess fat. Transfer the cooked beef to a bowl and set it aside.
  • In the same skillet, add the cilantro stems and let them cook for about 2-3 minutes, stirring occasionally.
  • Next, incorporate the jalapeños, black beans, and tomatoes into the skillet, and cook the mixture for an additional 5 minutes, continuing to stir occasionally.
  • Return the cooked ground beef to the skillet and mix it well with the other ingredients.
  • If you prefer to bake this mixture onto your chips, proceed to the next step. Otherwise, remove the skillet from the heat and top the mixture with cheese, fresh cilantro, and a squeeze of lime. Serve and enjoy!
  • For baking the loaded mixture on top of the chips, evenly lay your chips on a baking sheet and top them with the nacho mixture and cheese. Bake for approximately 10 minutes or until the cheese has melted and slightly browned.
  • Remove the baking sheet from the oven and let it cool for about 5 minutes. Sprinkle fresh cilantro and squeeze some lime juice over the top. Now, dig in and savor the deliciousness!

Notes

Whether to bake the mixture on top of your chips is entirely optional and depends on personal preference. In my experience, baking the mixture over the chips tends to make them a bit soggy, so I prefer serving my nacho dip in a bowl alongside the chips. I'll explain both methods, and then you can choose which one suits your taste best.

Nutrition

Serving: 6servings | Calories: 412kcal | Carbohydrates: 24g | Protein: 26g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 173mg | Potassium: 647mg | Fiber: 8g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 19mg | Calcium: 182mg | Iron: 4mg