Make nachos a healthy dinner when you top them with an easy 30-minute chili. Serve this healthy recipe with sliced scallions, avocado, fresh tomatoes and sour cream, if desired.
Ingredients
1 pound lean ground beef
¾ cup finely chopped white onion
½ cup finely chopped red bell pepper
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1 (14 ounce) can diced tomatoes
¼ cup water
8 ounces tortilla chips
2 cups shredded cheese, such as Cheddar or pepper Jack.
Directions
Preheat oven to 350 degrees F.
Cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula, until the meat is browned, 8 to 10 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add tomatoes (with their juice) and water and simmer for 5 minutes.
Top chips with the chili and cheese. Bake until the cheese is melted, about 7 minutes.
Tips
To make ahead: Refrigerate chili (Step 2) for up to 3 days or freeze for up to 3 months.
How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us at dietaefectiva.net To learn more about our program. AR
