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Ground Beef & Black Bean Fajita Nachos

Prep Time:

45 minutes

Cook Time:

30 minutes


4 Servings



About the Recipe

Had leftover tortilla chips, so decided to whip up a quick meal with other ingredients I had to use up. The result? These bomb nachos I made from scratch.

This super macro-friendly dish serves 4. (Or 2, if you split it over two meals like I did.) And these nachos are simple and easy to make—took me all of 30 minutes.


  • ~3 oz yellow corn tortilla chips

  • 8.6 oz 90/10 ground beef

  • 70g sliced green bell peppers

  • 153g sliced red bell peppers

  • 69g sliced white onion

  • 1 can no-salt-added black beans, drained

  • 28g Tillamook shredded 4-blend cheese

  • 56g fat-free shredded cheddar cheese

  • 105g diced Roma tomatoes

  • Avocado oil spray

  • Spices: black pepper, garlic powder, salt substitute


  1. Spread tortilla chips in a 9x13 baking dish; set aside.

  2. Pre-heat oven to 350 degrees.

  3. While waiting, spray medium pan with oil; add peppers, onions, and spices (to taste).

  4. Cook veggies for ~10 mins on medium heat.

  5. In meantime, spray small pan with oil; add ground beef and spices (to taste).

  6. Cook beef for ~10 mins.

  7. As veggies and beef cook, open and drain beans; spread beans across nachos.

  8. Add veggies, then beef to nachos; top with cheese.

  9. Cook nachos in oven for ~10 mins; in meantime, dice tomatoes.

  10. Pull nachos out of oven, too with tomatoes, then enjoy!

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