B&B Nachos
A healthy take on a favorite – NACHOS! By substituting bean chips for the regular variety, we significantly increase the protein and decrease the carbs, without losing the delicious.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Entrees
Ingredients
Scale
- 1 lb grass-fed ground beef
- 1 tsp cumin
- 1 tsp smoked paprika
- 5 oz black or white bean chips
- 1 cup shredded cheese, divided *
- 1 cup canned pinto beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup spinach, thinly sliced
- ¼ cup cilantro, roughly chopped
- 1 lime, cut into wedges
- Salsa, to taste
Instructions
- Preheat oven to 350. Season your beef with cumin and paprika. In a medium pan, brown
the ground beef, crumbling it up as it cooks. Set aside. - Line a baking sheet with foil. Spread chips out on the pan. Sprinkle with ½ cup cheese.
Add cooked beef, beans, and ½ cup tomatoes. Top with remaining ½ cup cheese. Bake in
the oven 10-15 minutes, until cheese is melted. - Top with remaining tomatoes, spinach, and cilantro. Squeeze lime over the top and
serve with salsa.
Notes
*To make this dish dairy-free, use vegan cheese.
Find it online: http://samanthaelaine.net/bb-nachos/