Pile on the flavor but not the fat with these lightened-up loaded nachos featuring lean ground beef, baked tortilla chips, low-fat cream and fat-free refried beans.
8 ounces ground round
1/2 cup chopped bottled roasted red bell peppers
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 garlic clove, crushed
1 (16-ounce) can fat-free refried beans with mild chiles
1/4 cup minced fresh cilantro, divided
1/4 cup chopped green onions, divided
27 baked tortilla chips (about 3 ounces)
1 cup (4 ounces) shredded Monterey Jack cheese
3 tablespoons low-fat sour cream
27 pickled jalapeño pepper slices (optional)
How to Make It
Preheat oven to 375°.
Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in the bell peppers and next 5 ingredients (bell peppers through garlic), and cook for 8 minutes or until thick, stirring occasionally. Remove from pan.
Place pan coated with cooking spray over medium heat until hot. Add beans, 2 tablespoons cilantro, and 2 tablespoons green onions; cook 2 minutes or until thoroughly heated. Place chips on a large serving platter; spread warm bean mixture over each chip. Spoon meat mixture over bean mixture; top with cheese. Bake at 375° for 9 minutes or until cheese melts. Remove from oven; top with sour cream, 2 tablespoons cilantro, and 2 tablespoons onions. Top with jalapeño pepper slices, if desired. Serve immediately.