Nachos with Rutabaga Chips

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Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 4
Nachos with Rutabaga Chips
Health Rating

Ingredients


3 large Rutabaga, Swedish turnip, raw (rutabaga chips - peeled and sliced)
3 tbsp Extra virgin olive oil (rutabaga chips)
1 tsp Salt (rutabaga chips)
1/2 tbsp Extra virgin olive oil (nacho meat)
454 gm Beef, ground, extra lean (nacho meat - can use bison, turkey, chicken)
1 tbsp Chili powder (nacho meat)
2 tsp Onion powder (nacho meat)
1 tsp Cumin (nacho meat - ground)
1 tsp Garlic powder (nacho meat)
1 tsp Paprika (nacho meat)
1 tsp Oregano, dried (nacho meat)
1 tsp Salt (nacho meat)
1 cup Water (nacho meat)
1 medium pepper(s) Red bell pepper (for the nachos - seeded and diced)
1/2 medium Red onion (for the nachos - thinly sliced)
2 stalk(s) Green onion, scallion, ramp (for the nachos - thinly sliced)
1 sprig Cilantro (coriander) (for the nachos - thinly sliced)
1/2 cup Guacamole (for the nachos)
1/2 cup Plain yogurt, 1- 2% M.F. (for the nachos)

Instructions


THE RUTABAGA CHIPS:

Preheat oven to 400 degrees F (205 degrees C).

Peel rutabagas, then with a sharp knife or mandoline, slice thinly. In a large mixing bowl, add rutabaga slices and oil, toss to coat evenly.

Spread slices in a single layer on a lightly oiled baking sheet, sprinkle with salt. Bake 25 to 30 minutes, flipping halfway to ensure even browning. Repeat with remaining rutabaga slices.

Transfer rutabaga chips to paper toweling to absorb excess oil. Chips will continue to crisp as they cool.

MAKING THE SEASONED NACHO MEAT

In a large skillet, heat oil over medium heat.

Add ground meat and cook until browned, about 5 minutes, stirring occasionally to break up meat.

Add chili powder, onion powder, ground cumin, garlic powder, paprika, dried oregano and salt, stir to combine.

Add water, bring to a simmer and cook, uncovered, until liquid has evaporated, 15 to 20 minutes. Remove meat from heat.

MAKING THE NACHOS:

Place a layer of rutabaga chips on a plate. Spoon on seasoned meat mixture, top with guacamole and plain yogurt, then garnish with diced red pepper, sliced red and green onion and fresh minced cilantro.

Nutrition Facts

Per Portion

Calories 594
Calories from fat 228
Calories from saturated fat 56
Total Fat 25.3 g
Saturated Fat 6.3 g
Trans Fat 0.3 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 15.7 g
Cholesterol 64 mg
Sodium 1443 mg
Potassium 2671 mg
Total Carbohydrate 58 g
Dietary Fiber 17.2 g
Sugars 36 g
Protein 34 g

Dietary servings

Per Portion


Meat 1.3
Milk Alternative 0.2
Vegetables 8.7

Energy sources


Pygal39%462.4397279546379164.937502519496138%337.49742081178476271.769741841102323%322.43711734737764128.7687608396126439%38%23%CarbohydratesFatProtein
Recipe from:
Lunch
Main