Healthy Cinco de Mayo recipe: Mexican potato nachos
Cinco de Mayo is only a few days away! Get your celebratory nacho fix with our weight-loss friendly recipe: crispy potato slices piled high with flavorsome ground beef, a spiced squash sauce and a cooling dollop of fat-free plain Greek yogurt…
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
1½ lbs. round red potatoes, unpeeled, cut into ½” slices
1 lb. 95% lean ground beef
1 (15-oz.) rinsed can black beans, drained
1 Tbsp. chili powder
1½ tsp. ground cumin
1½ cups butternut squash, diced
1 onion, chopped
3 garlic cloves, finely chopped
1 jalapeño pepper, seeded and finely chopped
2 large tomatoes, cored and chopped
1 Tbsp. fresh lime juice
4 Tbsp. plain fat-free Greek yogurt
1 Tbsp. coarsely chopped fresh cilantro
2 cups lettuce, shredded
1 bunch scallions, chopped
- Preheat the oven to 450°F and line an extra-large baking sheet with foil. Lightly spray the foil with cooking spray. Arrange the potato slices on the baking sheet and lightly spray the tops with cooking spray. Sprinkle with salt and black pepper to taste and bake 25 minutes, or until the potatoes are browned and tender.
- Meanwhile, in a large skillet, cook the ground beef over medium heat until browned; drain any fat. Add the beans, chilli powder and 1 teaspoon of the cumin. Season with salt and black pepper to taste and cook, stirring, 1-2 minutes more.
- In a microwave-safe dish, combine the squash, onion, garlic, jalapeño and ¼ cup water. Cover and microwave on High 6 minutes, or until tender, then let cool slightly. Transfer the mixture to a blender or food processor. Add ½ cup of the tomatoes, 1 tablespoon lime juice and remaining ½ teaspoon cumin, then cover and blend or process until smooth. Season with salt and black pepper to taste.
- In a small bowl, combine the yogurt and cilantro. On a serving platter, arrange the lettuce, potatoes and ground beef mixture. Drizzle with the squash sauce, and top with the remaining tomatoes, scallions and yogurt mixture.