Food Revolution Beef and Cheese Nachos

September 16th, 2010 No Comments Tags: , , ,

As summer meanders into fall and the temperatures begin to dip I’ll admit I doing a seasonal change-up. I begin craving heartier meals. This is certainly one of my soul-food stand-by week night dinners that’s SOOO fast and easy to make. It’s as comforting to eat as putting on my piggy slippers to wear. Funny when I chat with hubby-boy, aka Indy about “what’s for dinner” he always shouts out “Nachos!!!!!” when I tell him this is on the menu. I love it! With that kind of response I don’t know why I don’t prepare it more often.

Ok I know why. Even though I use all of the low fat and low salt ingredients for this I can find, it still ends up being relatively high in sodium. So, I make this once in a while and love it to bits!!


1 lb (454gm) extra lean ground beef

3-4 peeled, crushed  garlic cloves

1 onion peeled, sliced

7-8 large mushrooms, washed & sliced (buying large ones means there are fewer to wash!!)

salt & pepper to taste (err on the side of less for the salt)

1-180gm or half pound bag baked, low sodium nachos (yes Doritos makes ‘em)

low fat, old shredded cheddar cheese

Serve with 0-2% low fat sour cream and salsa


In a large skillet on low add 1 tbsp of canola oil. Once heated, add the garlic and onion and cook to soften. Add the mushrooms plus a mini-dash of salt and pepper, then raise heat to medium-low. Once cooked half way add the ground beef and simmer until cooked thoroughly (i.e. get the red out… just like Visine!!).

Meanwhile in a large baking dish add 1 package of baked, low sodium nachos to fill the bottom of the dish. Preheat oven to 325-350 degrees F. Using a slotted spoon add the cooked beef and mushroom mixture over the nachos. You don’t want to soak the crispy nachos with fluid. Sprinkle the grated low fat cheddar cheese over the top, to your liking. Pop in the oven and bake for ~5-10 minutes to heat through thoroughly and melt the cheese.

Serve with super low fat sour cream (0-2%) and speecy-spicy extra hot salsa. Ole!!

I always make a bigger batch as it’ll heat up well in the oven the next day as a leftover. Give this a try and let me know how it works for you. Enjoy!!

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