Lighter Beef Nachos

I don’t know what my problem is, but for probably the past month, every weekend I’ve felt the need to make and then inhale (pretty much on my own) a batch of Buffalo Chicken Dip, and a bag of corn chips along side. Last night, I worked through my backlog of food magazines, and found a crazy-but-awesome-sounding recipe for Sunday breakfast (you’ll have to come back tomorrow to find out–Or just know me in real life and be Facebook friends. I’ve already mentioned it there!). This morning, Jay wanted to go to the store to get the ingredients (and some Diet Mt. Dew…He claimed he needed something with caffeine in it…The English Breakfast Tea wasn’t cutting it, I guess!), and I planned on getting myself the fixings for more Buffalo Chicken Dip. I managed to lighten it somewhat, but I’m also aware enough that a serving does not mean an entire 8X8-inch baking dish…No matter how good it is!

I still wanted something junky to stuff in my craw, though, and then I remembered I had a recipe for Beef Nachos that I’d ripped from one of my Weight Watchers weekly brochures. I remember thinking it looked decent-enough that I could probably get Jay to even eat them!

We both had the same complaint about them–They weren’t quite spicy enough for either one of us. Okay, granted, the original recipe called for a jalapeƱo or two, which I left out, mainly because I didn’t have them.

And had I not taken forever in snapping a couple pictures, they probably would’ve been even better if they’d still been hot. Oh well. A little taco sauce helped with the heat factor:

Some Tapatio or other hot sauce would work fine too. I was kind of wishing I’d had some shredded lettuce too, to either pile on top or underneath these, just for a little more crispness. But with some tweaks, they’d be even better than they were today. And really, they weren’t bad. Granted, that’s WAY more than a serving…In fact, I think technically, it’s 4 servings, but I won’t eat again for awhile, so I’m not too concerned about it. I left out the refried beans from the original recipe, which dropped the PointsPlus value from 3 down to 2. And I actually weighed out the chips instead of guesstimating.

Yield: 8

Lighter Beef Nachos

Lighter Beef Nachos
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 2 1/2 oz. white corn tortilla strips
  • cooking spray
  • 8 oz. lean ground beef
  • 1/4 tsp. dried oregano
  • 1/2 tsp. onion powder
  • 1/2 tsp. salt
  • 1/2-1 tsp. taco seasoning
  • 3/4 C canned diced tomatoes
  • 1/2 C low-fat, shredded Cheddar cheese


Preheat broiler to high. Arrange tortilla strips on a nonstick baking sheet in a single layer but close together; set aside.

Coat a large nonstick skillet with cooking spray; heat over a medium heat. Add beef and cook until browned, about 3 to 4 minutes. Season with oregano, onion powder and salt, then stir in tomatoes. Cook until heated through, stirring occasionally, about 3 to 5 minutes.

Spoon beef mixture over chips; sprinkle with cheese. Broil until cheese melts, about 30 seconds to 1 minute.

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And I almost forgot…There’s still plenty of time to enter my Progresso Soup Giveaway!

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