Nachos often get a bad rap. It’s because most movie theaters, sporting events and convenience stores offer their version of nachos: over-salted, semi-stale round tortilla chips with a cupful of warm nacho cheese sauce. When did this become nachos? The worst part is, you can really feel that liquid plastic (they call nacho cheese) solidifying in your arteries. The “deluxe” and “supreme” nachos you’ll find at slightly finer eateries aren’t much better. The only solution is to go homemade. This recipe makes about 1 serving but can be multiplied to serve many. Alternatively, let each person stack theirs differently for a little personalization.
15-20 Homemade Tortilla Chips
1/2 cup boiled or Refried Beans
4 oz chicken breast, eye round steak, ground beef or tofu
1/4 cup canned black olives, sliced (optional)
1/4 cup cilantro, chopped
1/2 cup nonfat cheddar or Mexican cheese, shredded
simple seasoning (2 parts cumin, 2 parts chili powder, 1 part paprika)
salsa and nonfat sour cream, for dipping
1. If using a solid piece of meat, cube it into small pieces. Cook meat in a skillet over medium-high heat and add simple seasoning (cumin, chili powder, paprika), salt and pepper to taste. Once meat is browned on the outside and cooked through, transfer to a plate.
2. Preheat oven to 350. Spray a 9″ pie plate or other baking dish with cooking spray. Spread chips along the surface and try to fill in any gaps. Top with beans, meat, cilantro, olives and cheese. Bake for about 10 minutes or until cheese is melted. Serve with salsa and sour cream.
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