Nachos reinvented 

Every now and then I crave the salty yummy morsel known as nachos. 

Yet the fat in the cornchips scares me quite frankly. 
Here’s my veggie loaded nacho.  Sorry,  but the thing that lost out in my recipe is the crunch.  However,  if it’s the taste you crave this is your nosh. 

If you’ve ever wondered where I find these recipes the answer is in my head. 

Start by putting the oven on 200 degrees. Peel then finely cut sweet potato into thick chips. *

Spread out on baking paper,  salt to taste,  very light spray of cooking oil. 

Bake until just browning while making the topping. 

*Note: sweet potatoes cut too thick take ages to cook and the outside might cook before the inside softens.  Yet,  very finely sliced chips burn at the drop of a hat.  Any crispy gain you thought you might get… Well don’t bother as the topping will moisten them.  I try and make them about. 75cm approximately and fairly uniform but not crazily so. I chose sweet potato as it’s low GI. 

Mince Ingredients 

500g of the leanest mince you can buy (vegetarians could substitute a tin of mixed beans)

1 small white onion finely diced

1/2 red capsicum finely diced

1/2 green capsicum finely diced

Handful of coriander finely chopped

1 packet taco seasoning 

3-4 tablespoons of corn kernels (see you get that corn fix after all) 

1/2 cup tomato salsa (heat level to your own taste) 

Water

Low fat grated cheese to top (the less generous you are the lower the calories) 

Method 

Into a frying pan put the onion and capsicum. Fry on medium until onion starts to go translucent.

Add mince on a medium high heat to sear. Then add taco mix,  simmer adding salsa and water so it isn’t catching on the pan. Add coriander.

Guacamole

1 avocado

2 tablespoons finely chopped coriander 

1 tablespoon lime  juice

2 teaspoons sweet chilli sauce

Process into a paste (could be done with a fork for a rustic style) 

Complete Nachos 

Take your now browned chips out of the oven. 

Pile on the mince mix and cheese

Melt cheese under the grill until browned.  Took about 3 minutes.  

Serve with guacamole, skip sour cream.  But if you’re desperate try a dollop of Greek yoghurt instead. Serve with salsa available on the side. 
So long as you check thickeners in the salsa and the taco seasoning ingredients list it should be able to be made GF. 
PS I am put to shame by fellow blogger cookingwithoutlimits as the food photography there is mine blowing while mine is rushed crude phone camera style. But with a 2yo this is all that is in the realm of possible. 

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