Upside Down Nachos

Upside Down Nachos

Health Rating
Prep Cook Ready in Servings
15 min 40 min 55 min 10

Ingredients


454 gm Beef, ground, extra lean
1 can (15oz) Black beans, canned (rinsed, drained)
1/4 tsp Black pepper
1 tsp Chili powder
1/4 tsp Crushed red pepper
1 tsp Cumin
1 can(s) (28oz) Diced tomatoes, canned
1 cup Frozen yellow corn kernels
3 clove(s) Garlic (minced)
1 medium pepper(s) Green bell pepper (finely diced)
2 stalk(s) Green onion, scallion, ramp (thinly sliced)
1/2 tsp Kosher salt
1/2 tsp Oregano, dried
1 medium pepper(s) Red bell pepper (diced)
4 tbsp Tomato paste, canned
1 bag(14oz) Tortilla chips
1 medium Yellow onion
2 cup shredded Cheddar cheese, reduced fat (18%)

Instructions


In a large non-stick pan sauté beef over medium heat, breaking up with a spatula, until no longer pink – about 10 minutes. Drain off fat in a colander with running water and return to the pan.

Add onions to the pan with the ground beef and sauté until onions are translucent about 5 minutes.

Add garlic, peppers, cumin, chili powder, oregano, red pepper flakes if using, salt and pepper and cook over medium heat for another 5 minutes.

Add black beans, tomatoes with juice and tomato paste and bring to a boil.

Reduce heat and simmer uncovered, stirring occasionally until slightly thickened, about 20 minutes. Stir in corn and heat through.

Spread into a 9 x 13 inch baking pan. You can spread 3/4 in the pan and keep 1/4 aside in a container for a taco salad the next day. Meat mixture should be refrigerated until ready to serve. For take home you will need chips, cheese and green onions.

Just before dinner sprinkle with enough chips to cover the meat mixture. Then sprinkle with grated cheese.

Bake at 375 degrees for 15-25 minutes until mixture is hot and cheese is melted.

Serve with a spatula onto plates. Sprinkle with green onions and add toppings if desired.
Optional toppings: Shredded lettuce, sour cream, salsa and guacamole.

Nutrition Facts

Per Portion

Calories 443
Calories from fat 158
Calories from saturated fat 49
Total Fat 17.5 g
Saturated Fat 5.4 g
Trans Fat 0.1 g
Polyunsaturated Fat 4.9 g
Monounsaturated Fat 5.4 g
Cholesterol 38 mg
Sodium 819 mg
Potassium 820 mg
Total Carbohydrate 47 g
Dietary Fiber 8.0 g
Sugars 3.0 g
Protein 24.3 g

Dietary servings

Per Portion


Meat 0.5
Meat Alternative 0.2
Milk Alternative 0.5
Vegetables 1.8

Energy sources


Pygal42%465.31284843847766174.4627073032168336%327.2090939551975265.094099173673922%324.20803452917636127.270249602538642%36%22%CarbohydratesFatProtein
Recipe from:
Appetizer