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Mile-high Mexican potato nachos
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- Cooking time:
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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.
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
*Please note up to 10 short sprays of any cooking spray are Free. After that count ½ Syn for every additional five sprays used
- 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, chili 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.