1 pound lean ground beef, I used 96%
1 cup onions, chopped
1 tablespoon garlic, minced
1 (1 oz) package taco seasonings mix, I like Lawry’s
⅔ cup water
7 ounces reduced-fat tortilla chips, (about 100 chips), see shopping tips
1 (15 oz) can black beans, rinsed and drained
1 (4 oz) can Ortega fire roasted diced green chiles, see shopping tips
1¼ cups salsa, I like Pace Chunky Salsa, medium hot
1½ cups (6 ounces) reduced-fat cheddar cheese, shredded
6 tablespoons The BEST Skinny Ranch Dressing (3 ingredients) or fat-free sour cream or Greek nonfat yogurt (plain)
Tabasco Sauce, optional
1. Preheat oven to 350 degrees.
2. In a large pan or skillet, cook ground beef with onions and garlic until meat is browned. Stir often. Pour cooked meat into a colander in the sink and drain off all excess fat. Add meat mixture back to pan.
3. Add taco seasoning, water and mix well. Bring to a boil, turn heat down to simmer and cook for 5 minutes.
4. Place the tortilla chips evenly on a large oven proof serving plate or baking sheet coated with a little cooking spray.
5. Top the chips with ground beef mixture. Sprinkle beans evenly over the meat. Next, spoon over beans the fire roasted chilies and then salsa. Sprinkle the cheese all over the top.
6. At this point, you can place in the fridge until you’re ready to serve it.
7. When ready to serve, bake in preheated 350 degrees oven for 15 – 20 minutes until the cheese is melted and the nachos are hot.
8. Dollop with ranch dressing or sour cream and add a bit more salsa. If you really like food spicy, sprinkle a bit of Tabasco sauce over the top!
9. Serve at once.
Makes 12 servings (each serving, 1/12 of recipe)
for 1 serving (1/12 of recipe)
2g sat fat
SmartPoints value : 5