>From the That's My Home website...


Loaded Nachos
8 ounces ground round
1/2 cup chopped bottled roasted red bell peppers
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 garlic clove, crushed
Cooking spray
1 (16-ounce) can fat-free refried beans with mild chiles
1/4 cup minced fresh cilantro, divided
1/4 cup chopped green onions, divided
27 baked tortilla chips (about 3 ounces)
1 cup (4 ounces) shredded Monterey Jack cheese
3 tablespoons low-fat sour cream
27 pickled jalapeño pepper slices (optional)

Preheat oven to 375°. Cook meat in a large nonstick skillet over medium-high 
heat until browned, stirring to crumble. Stir in the bell peppers and next 5 
ingredients (bell peppers through garlic), and cook for 8 minutes or until 
thick, stirring occasionally. Remove from pan. Place pan coated with cooking 
spray over medium heat until hot. Add beans, 2 tablespoons cilantro, and 2 
tablespoons green onions; cook 2 minutes or until thoroughly heated. Place 
chips on a large serving platter; spread warm bean mixture over each chip. 
Spoon meat mixture over bean mixture; top with cheese. Bake at 375° for 9 
minutes or until cheese melts. Remove from oven; top with sour cream, 2 
tablespoons cilantro, and 2 tablespoons onions. Top with jalapeño pepper 
slices, if desired. Serve immediately. 
Yield: 9 servings (serving size: 3 loaded chips) 
NUTRITION PER SERVING CALORIES 183(30% from fat); FAT 6.2g (sat 3..2g,mono 
2g,poly 0.4g); PROTEIN 37.3g; CHOLESTEROL 26mg; CALCIUM 152mg; SODIUM 449mg; 
FIBER 2.9g; IRON 2.3mg; CARBOHYDRATE 19.2g

~~~***Rhonda G in Missouri***~~~


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