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Pita Chip Nachos
“Swap tortilla chips for pita chips in this healthy Mediterranean nacho recipe. For a party, create one large platter—just be sure to serve with plates!”
1 pound 90%-lean ground beef or lamb
4 cloves garlic, finely chopped, divided
2 teaspoons ground cumin
1½ teaspoons dried marjoram
½ teaspoon ground allspice
½ teaspoon salt, divided
½ cup whole-milk plain Greek yogurt
2 tablespoons lemon juice
¼ teaspoon ground pepper
4 cups whole-grain pita chips
2 cups chopped romaine lettuce
1 cup halved cherry tomatoes
¼ cup crumbled feta cheese
¼ cup chopped fresh mint
¼ cup slivered red onion
1Cook beef (or lamb) in a large skillet over medium heat, crumbling with a wooden spoon, for 5 minutes. Add half the garlic; cook, stirring often, until the meat is no longer pink, 2 to 4 minutes more. Add cumin, marjoram, allspice and ¼ teaspoon salt; cook, stirring, for 30 seconds. Remove from heat.
2Mash the remaining garlic and ¼ teaspoon salt with a fork to form a paste. Mix it with yogurt, lemon juice and pepper in a small bowl.
3Divide pita chips among 4 dinner plates. Top with equal portions of the meat, lettuce, tomatoes, feta, mint and onion. Drizzle with the yogurt sauce.