There are so many ways we can cut back when it comes to favorites like Nachos, in order to make them healthier. I made these Nachos not only healthier, but also Gluten Free. Healthy can taste fabulous, too. Use ground turkey in place of beef; make your own Mexican seasoning instead of using a packaged blend that is full of sodium. Drain and rinse canned black beans and use a reduced fat cheese, and substitute Greek yogurt for sour cream:


Read package labels and contact your grocery store or your favorite brand to ask about products being Gluten Free.  I checked the Publix website for a detailed list of Gluten Free products.

  • 1 package ground turkey (about 1.3 pounds)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 bag corn tortilla chips
  • 1 can whole kernel corn, drained and rinsed (or frozen corn may be used)
  • 1 can black beans, drained and rinsed 
  • 1 8 ounce block Cabot reduced fat jalapeño cheese, grated
  • 2 plum tomatoes, diced
  • 1 yellow onion, diced
  • 1 bunch fresh cilantro, chopped
  • 2 avocados, diced
  • 1 large lime
  • 1 jalapeño, diced
  • Cabot low fat Greek yogurt (in place of sour cream)

Heat a large, non-stick skillet to medium-high heat and cook ground turkey.  Place cooked ground turkey in a colander, rinse and drain meat, then return to skillet. Mix cumin, cayenne, chili powder and dried oregano together then add as much as you desire to the ground turkey mixture, stirring to combine.  Lightly spray 9 x 13 casserole dish and layer tortilla chips, ground turkey, cheese, black beans and corn.  Sprinkle onions and half of tomatoes on top and bake at 375 for about 20 minutes (or until cheese is melted).  Remove from oven and add more cheese if desired, remaining fresh tomatoes, cilantro, avocado and jalapeño.  Add Greek yogurt in place of sour cream and squeeze lime juice over entire mixture.  Enjoy!