About the Recipe
Had leftover tortilla chips, so decided to whip up a quick meal with other ingredients I had to use up. The result? These bomb nachos I made from scratch.
This super macro-friendly dish serves 4. (Or 2, if you split it over two meals like I did.) And these nachos are simple and easy to make—took me all of 30 minutes.
Nutritional Profile
Cal: 383 per serving
Macros: Fats 14.3g | Carbs 36.8g | Protein 27.6g
If Not This, Then That:
⬇️🥚 To decrease protein, use vegan crumbles instead of ground beef.
⬇️🥯 To decrease carbs, use @mrtortilla low-carb tortilla chips.
⬆️ 🥑To increase fat, top with avocado slices.
⬇️🥑 To decrease fat, use extra lean ground turkey.
Ingredients
~3 oz yellow corn tortilla chips
8.6 oz 90/10 ground beef
70g sliced green bell peppers
153g sliced red bell peppers
69g sliced white onion
1 can no-salt-added black beans, drained
28g Tillamook shredded 4-blend cheese
56g fat-free shredded cheddar cheese
105g diced Roma tomatoes
Avocado oil spray
Spices: black pepper, garlic powder, salt substitute
Preparation
Spread tortilla chips in a 9x13 baking dish; set aside.
Pre-heat oven to 350 degrees.
While waiting, spray medium pan with oil; add peppers, onions, and spices (to taste).
Cook veggies for ~10 mins on medium heat.
In meantime, spray small pan with oil; add ground beef and spices (to taste).
Cook beef for ~10 mins.
As veggies and beef cook, open and drain beans; spread beans across nachos.
Add veggies, then beef to nachos; top with cheese.
Cook nachos in oven for ~10 mins; in meantime, dice tomatoes.
Pull nachos out of oven, too with tomatoes, then enjoy!