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Guilt Free Fajita Seasoned Nachos


  • 20-24 oz pkg ground lean turkey
  • 10 oz bag whole wheat or baked tortilla scoops style chips
  • 1 cup black bean hummus {or sub black bean dip}
  • 1/2 cup salsa
  • 1 1/2 cups low fat cheddar cheese shredded
  • 1/2 cup sliced black olives
  • 1/2 jalapeno pepper thinly sliced
  • 2 tbsp cilantro chopped for garnish
  • 1/4 c fat free sour cream {or sub plain Greek yogurt}
  • 1 tbsp Fajita seasoning

For the Fajita seasoning:

  • 1 tbsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp oregano
  • 1/2 tsp salt
  • 1 tsp paprika
  • 1 tsp brown sugar
  • 1/4 tsp cayenne {optional}


  • Preheat oven to 425 degrees.
  • Line a large baking sheet with aluminum foil.
  • Pour the bag of tortilla chips on top and spread out on the baking sheet.
  • Meanwhile, add ground turkey to a large skillet over medium heat.
  • Cook and crumble until no longer pink.
  • Add 1 tbsp Fajita seasoning and toss to coat. Remove from heat.
  • Spoon the cooked turkey over the chips.
  • Next drizzle black bean hummus, I used Bush's brand, on top.
  • Then sprinkle on sliced olives.
  • Sprinkle shredded cheese evenly on top.
  • Bake for 5-6 minutes, until everything is warmed through and the cheese is melted.
  • Remove from oven and drizzle with salsa, sour cream and top with chopped cilantro.
  • If you like heat, add thinly sliced fresh jalapenos on top too!
  • Serve right away potluck style or scoop on to plates.

For the Fajita seasoning:

  • Add all ingredients to a small bowl and stir to combine.
  • Reserve 1 tbsp seasoning for the nachos and pour the remaining in a mason jar or container with a lid.
  • Seal and store for up to 3 months.