Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Load up the nachos on a baking sheet, then bring straight to the table for easy serving and a great presentation. While we love melted shredded cheese, we found that it makes the nachos a bit unwieldy. Instead, a creamy cheese sauce coats each chip and makes it easier to separate from the pack. Topping potential is endless, but we like sliced avocado and jalapeño.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Becky Luigart-Stayner; Styling: Missie Neville Crawford

Recipe Summary test

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Place 1/4 cup beans in a bowl; reserve. Place remaining beans and 1/2 cup water in a mini food processor; process until smooth. Heat a large nonstick skillet over medium-high. Add beef; cook 8 minutes, stirring to crumble. Stir in chili powder. Stir in reserved 1/4 cup beans, pureed beans, and green onions; cook 1 minute. Remove pan from heat.

  • Arrange tortilla wedges in a single layer on a large foil--lined baking sheet coated with cooking spray. Coat tortillas with cooking spray. Broil 2 minutes on each side or until lightly browned and crisp. Remove pan from oven. Spoon beef mixture evenly over tortillas.

  • Combine 1/4 cup milk and cornstarch in a bowl, stirring with a whisk. Combine cornstarch mixture and remaining milk in a small saucepan over medium-high; bring to a simmer. Stir in cheese; cook 2 minutes or until smooth, stirring frequently. Combine remaining 2 tablespoons water and sour cream. Drizzle cheese mixture and sour cream mixture over nachos. Top with tomato, cilantro, and salt.

Nutrition Facts

418 calories; fat 11.2g; saturated fat 4.7g; mono fat 3.1g; poly fat 1.2g; protein 28g; carbohydrates 54g; fiber 9g; cholesterol 52mg; iron 3mg; sodium 487mg; calcium 354mg; sugars 8g.
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