Nachos are happy food. Nachos mean party time. Nachos and beer are BFFs. However, one serving of nachos can pack more than your daily dose of sodium and fat, and over 900 calories, thanks to deep-fried tortillas, sour cream, guacamole, greasy beef and gobs of melted cheese. The good news is that with Chef Jo Lusted's Dish Do-Over version, you can have your beer and nachos too with these ultimate nachos! Combining the usual guacamole and sour cream into one sauce and swapping in Greek yogurt saves a boatload of calories, and beans add bulk and flavour to the meat. Every chip should be coated with toppings, so Jo kindly insists you bake these in a single layer on a parchment-lined baking sheet.
1 lb extra-lean ground beef
1 medium yellow onion, diced
2 garlic cloves, minced
1 canned chipotle pepper in adobo sauce, minced, plus 1 tsp adobo sauce
1 tbsp chili powder
2 tsp ground cumin
1 cup canned black beans, drained and rinsed
1/3 cup low-sodium beef stock
to taste sea salt and freshly ground black pepper
1 package (7oz/198 g) baked corn tortillas
1 cup shredded low-fat aged cheddar cheese
1 cup shredded low-fat mozzarella cheese
4 medium plum tomatoes, seeded and diced
1/2 medium white onion, diced
1 fresh jalapeno or serrano chili pepper, finely diced (for less spice, remove seeds)
2/3 cup coarsely chopped fresh cilantro
6 tbsp fresh lime juice
2 ripe medium avocados, chopped
1 cup non-fat plain Greek yogurt
- Preheat oven to 400°F.
- Heat a large non-stick skillet over medium-high; mist with cooking spray. Add beef to skillet and cook, breaking it up with a wooden spoon, for about 10 minutes, until lightly browned. Stir in yellow onions and garlic and cook, stirring frequently, for about 4 minutes, until onions are softened. Add chipotle and its sauce, chili powder and cumin and cook, stirring constantly, until fragrant, about 1 minute. Add beans and beef stock and cook until liquid is absorbed, and beans are warm. Remove from heat and season with salt and pepper.
- Arrange chips in a single layer on a parchment-lined baking sheet. Top with half the cheese, then beef mixture, then remaining cheese. Bake for about 10 minutes, until cheese is melted and chips are light golden brown.
- Meanwhile, prepare pico de gallo: In a medium bowl, mix together tomatoes, white onions, jalapeño, 1/3 cup cilantro and 2 tbsp lime juice. Season with salt and pepper.
- In a food processor, pulse avocados, yogurt, remaining 1/3 cup cilantro and remaining 4 tbsp lime juice until combined but still a bit chunky. Alternatively, mash with a fork. Season with salt and pepper. Transfer to a bowl and cover.
- Remove nachos from oven and top with pico de gallo. Serve with avocado purée on the side.
970 calories , 63 grams fat
Calories: 399, Total Fat: 16.4 g
From: Dish Do-Over, by Jo Lusted
Yield: Serves 8