7-Layer Sheet Pan Nachos
I've lightened up these easy nachos by using baked tortilla chips, reduced fat cheese, nonfat Greek yogurt (in place of sour cream), and a ton of fresh veggies. This recipe is super versatile and maybe you prefer to use black beans or to add chicken, ground beef, extra cheese, or different veggies. I say go for it!
Ingredients
- 9-12 ounces Baked Tortilla Chips
- 1 1/2 cups reduced fat shredded cheddar cheese
- 1 15-ounce can pinto beans drained and rinsed
- 1 5.3-ounce container plain nonfat Greek yogurt
- 1/2 1.25-ounce package McCormick Taco Seasoning Mix
- 1 1/2 cups diced fresh tomatoes
- 6 scallions diced
- 1 2.25-ounce can sliced black olives
- 1 avocado diced
- sliced hot peppers (jalapeno, habanero) for optional garnish
Instructions
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Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray or line with foil. Spread tortilla chips on the baking sheet in an even layer. Sprinkle with cheese and top with beans. Bake 5-6 minutes, turning pan halfway to ensure even cooking.
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While nachos are cooking, mix Greek yogurt with taco seasoning in a small bowl and set aside. Make sure all your other ingredients are prepped and ready for adding to your nachos.
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Remove nachos from the oven and sprinkle evenly with fresh tomatoes, scallions, black olives, avocado, and hot peppers if desired. Dollop with Greek yogurt mixture. Serve immediately with margaritas!