Nachos just might be the king of all party foods! People flip for them. Normally fat laden, these layered and baked nachos use all skinny ingredients. I’m using reduced-fat ingredients such as tortilla chips, lean taco meat, cheese and topping with my yummy, skinny ranch dressing. These are fantastic! One skinny serving has 207 calories, 5 grams fat and 5 Weight Watchers POINTS PLUS. Taco Bell’s Nacho Supreme has 406 calories and 5 times more fat at 26 grams per serving!
Prep Time: 25 minutes, includes making the taco meat
Bake Time: 15 minutes
1 pound lean ground beef, I used 96%
1 cup onions, chopped
1 tablespoons 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 tip
1 (15 oz) can black beans, rinsed and drained
1 (4 oz) can Ortega fire roasted diced green chiles, see shopping tip
1¼ cups salsa, I like Pace Chunky Salsa, medium hot
1½ cups (6 ounces) reduced-fat cheddar cheese, shredded
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)
Nachos originated in the city of Piedras Negras, Mexico, just over the border from Eagle Pass, Texas. They was created in 1943 at a restaurant called the Victory Club. The story goes that some spouses of several U.S. soldiers from nearby Eagle Pass, who were in Piedras Negras on a shopping trip, arrived at the restaurant after it had closed for the day. Chef Ignacio “Nacho” Anaya invented a new dish for them with what little he had available in the kitchen: tortillas and cheese. Anaya cut the tortillas into triangles and fried them, then added yellow Wisconsin cheese.
Just by taking the time to drain the fat after cooking the beef, cuts the calories and fat way down in this dish.
Black beans are rich in fiber and lean protein. Rinsing and draining them before adding to recipes greatly reduces the sodium.
Salsa is made from tomatoes and are rich in heart healthy lycopene and vitamin C. It also contains A and B vitamins and folate.
A can of fire roasted chilies is sold in most supermarkets in the salsa section. Trader Joe’s sells their own brand too.
There are many brands of reduced-fat tortilla chips available. I used Guiltless Gourmet, but I also like Trader Joe’s brand.
To make this recipe vegetarian, use Ives Meatless Ground in place of ground beef. It’s a soy based product sold in most supermarkets, along with Trader Joe’s.
Weight Watchers (old points) 4
Weight Watchers POINTS PLUS 5
|SKINNY FACTS: for 1 serving (1/12 of recipe)
207 calories, 5g fat, 19g protein, 24g carbs, 4g fiber, 420mg sodium, 1g sugar
|FAT FACTS: for 1 serving Taco Bell’s Nacho Supreme
460 calories, 26g fat, 13g protein, 23g carbs, 5g fiber, 810mg sodium, 3g sugar