Mile-high Mexican potato nachos
Get your nacho fix with a healthier twist! In this recipe, we’ve topped crispy potato slices 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.) can black beans, drained and rinsed
1 Tbsp. chili powder
1½ tsp. ground cumin
1½ cups peeled and seeded 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. fat-free plain 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 for 25 minutes, or until the potatoes are browned and tender.
- Meanwhile, in a large, nonstick skillet, cook the ground beef over medium heat until browned; drain any fat. Add the beans, chilli powder and 1 teaspoon of the cumin. 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 for 6 minutes, or until tender, then let cool slightly. Transfer the mixture to a blender or food processor. Add ½ cup of the tomatoes, the lime juice and the remaining 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.
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