Chili-Cheese Nachos

Chili-Cheese Nachos

0 Reviews
From: EatingWell Magazine, January/February 2017

Make nachos a healthy dinner when you top them with an easy 30-minute chili. Serve this healthy recipe with sliced scallions, avocado, fresh tomatoes and sour cream, if desired.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 pound lean ground beef
  • ¾ cup finely chopped white onion
  • ½ cup finely chopped red bell pepper
  • 4 cloves garlic, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1 (14 ounce) can diced tomatoes
  • ¼ cup water
  • 8 ounces tortilla chips
  • 2 cups shredded cheese, such as Cheddar or pepper Jack

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F.
  2. Cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula, until the meat is browned, 8 to 10 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add tomatoes (with their juice) and water and simmer for 5 minutes.
  3. Top chips with the chili and cheese. Bake until the cheese is melted, about 7 minutes.
  • To make ahead: Refrigerate chili (Step 2) for up to 3 days or freeze for up to 3 months.

Nutrition information

  • Serving size: ½ cup chili & 1 oz. chips each
  • Per serving: 384 calories; 22 g fat(9 g sat); 4 g fiber; 25 g carbohydrates; 21 g protein; 29 mcg folate; 66 mg cholesterol; 3 g sugars; 0 g added sugars; 1,435 IU vitamin A; 20 mg vitamin C; 267 mg calcium; 3 mg iron; 425 mg sodium; 447 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value), Vitamin A (29% dv), Calcium (27% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1½ vegetable, 1½ lean meat, 1 high-fat meat

Reviews 0