I've swapped some ingredients to lighten my 7-Layer Sheet Pan Nachos. This recipe is easy and versatile, so if you want to make changes, I say go for it! |

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!

Course Appetizer, Dip, Snack
Cuisine Tex-Mex
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 15 minutes
Servings 12 people
Calories 230 kcal
Author Danielle Cushing


  • 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


  1. 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. 

  2. 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. 

  3. 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!