Balanced macros are the key to healthy nachos. This version has plenty of protein, so you won’t overindulge on corn chips.
- Yield: 4 Servings
- Preparation Time: 20 Minutes
- Cooking Time: 20 Minutes
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 1 lb (450 g) ground beef
- 1 tbsp tomato paste
- 1 tbsp chili powder
- ½ tsp garlic powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp salt
- 1 tsp freshly ground black pepper
- 8 oz (220 g) kidney beans (about ½ can), drained and rinsed
- 3 oz (85 g) shredded white cheddar
- 2 medium tomatoes, diced
- 12 pitted black olives, sliced
- 4 tbsp chopped fresh cilantro
- 2 avocados, sliced, to serve
- 4 oz (112 g) corn chips, to serve
How to Make It
- In a large non-stick sauté pan, heat olive oil over medium-high heat. Add the onion and sauté for 2 minutes, or until fragrant. Add the beef, using a spatula to break up the meat. Cook until the meat has browned, about 3 to 4 minutes.
- Reduce heat to low and add tomato paste, chili powder, garlic powder, cumin, paprika, salt, and pepper. Stir in the kidney beans. Simmer for 5 minutes and then remove from heat.
- To assemble the meals, evenly divide the beef and bean mixture among 4 containers. Top each portion with an equal amount of shredded cheese, diced tomatoes, olives, and cilantro. Serve each meal with ½ avocado, sliced, and 1 oz (28 g) corn chips.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.