Wednesday, June 17, 2015

Nacho Average Nachos... my family's current fav!

Nachos without the guilt and ALL the pleasure!
THM- appropriate for {E} or {S} depending on your choice of ingredients... this dish has TONS of wiggle room!
  • 4 whole red bell peppers (or you can use mini tri-color peppers)
  • 1 can refried beans (fat-free for {E} meal) I generally use pinto beans, seasoned and cooked, and skip the mashing
  • 1 pound grass-fed ground beef (can sub ground chicken, turkey or pork OR use leftover rotisserie chicken, deli meat or grilled/sliced steak... you get the idea!  ;-)  Choose lean for {E} setting.)
  • 8 ounces Sharp Cheddar (more or less depending on {S} or {E} setting)
  • 1 light spray extra-virgin olive oil
Clean & cut peppers. I use a spritz of olive oil, in the 9x13, under the peppers & put them in a 400 degree oven. I allow them to start to bake while I warm up the beans & get out the rest of the ingredients. (About 10 minutes) Take out peppers, top with beans & chicken & back in the oven. Bake for about 10 minutes. (Just to warm through) Top with cheese & broil until toasty/crispy!
If you want your peppers to be crisp, be mindful that you don't want your peppers in too long. If you want to eat them with a fork, cook the peppers longer before you top.
Serve with salsa, sour cream and/or guacamole.
Prep Notes
The day of: Make guacamole. Prep salad to go with nachos and don't forget to cook quinoa or rice for the family.

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