Skinnylicious Nachos SupremeReport Violation
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, we like Pace Chunky Salsa, medium hot
1½ cups ( 6 ounces) reduced-fat cheddar cheese, shredded
6 tablespoons Nancy’s Skinny Ranch Dressing or fat-free sour cream
Tabasco Sauce, optional
1. Preheat oven to 350 degrees.
2. In a large pan or skillet, cook the 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 the ground beef mixture. Sprinkle beans evenly over the meat. Next, spoon over the beans the fire roasted chilies and then the 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 the 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 on a bit of Tabasco sauce too!
9. Serve at once.
Makes 12 servings
Weight Watchers (old points) 4
Weight Watchers POINTS PLUS 5
SKINNY FACTS: for one serving
207 calories, 5g fat, 19g protein, 24g carbs, 4g fiber, 420mg sodium, 1g sugar
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