|10 min||40 min||4|
|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 (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)|
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.