Loaded Nachos
Recipe from Diabetic Living

Loaded Nachos

by 1  person

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Servings: 4
Prep Time: 30 mins
Related Categories: Beef, Ground Beef, Mexican Cuisine
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  • 8   
    6-inch corn tortillas
    Nonstick cooking spray
  • 2   teaspoons 
    unsalted butter
  • 1   tablespoon 
    all-purpose flour
  • 3/4  cup 
    fat-free milk
  • 1/2  cup 
    shredded part-skim mozzarella cheese (2 ounces)
  • 1/2  cup 
    shredded reduced-fat cheddar cheese (2 ounces)
  • 1   ounce 
    fat-free cream cheese, softened
  • 1/4  teaspoon 
  • 1/4  teaspoon 
    ground turmeric
  • 8   ounces 
    extra-lean ground beef (95% lean)
  • 1/4  cup 
  • 1   recipe 
    Homemade Taco Seasoning
  • 1   cup 
    chopped tomato (1 large)
  • 1/2  cup 
    chopped green or red sweet pepper (1 small)
  • 1/4  cup 
    sliced green onions (2)
  • 1   
    fresh jalapeno chile pepper, stemmed, seeded, and thinly sliced* (optional)
  • 1/2  cup 
    chunky mild salsa, such as Newman's Own All Natural brand
  • 2   tablespoons 
    snipped fresh cilantro
Homemade Taco Seasoning
  • 2   teaspoons 
  • 1   teaspoon 
    ground cumin
  • 1/2 - 1   teaspoon 
    black pepper
  • 1/2  teaspoon 
    ground coriander
  • 1/8 - 1/4  teaspoon 
    ground chipotle chile pepper
  • 1/8  teaspoon 
    cayenne pepper

Preheat oven to 375 degrees F. Cut each tortilla into eight wedges. Place tortilla wedges in a single layer on a large baking sheet. Coat wedges with cooking spray. Bake for 10 to 13 minutes or until wedges are crisp and golden brown on edges. Set aside.
Meanwhile, for cheese sauce, in a small saucepan melt butter over medium heat. Stir in flour until combined. Whisk in milk until smooth. Cook and stir until thickened and bubbly. Cook for 2 minutes more. Stir in mozzarella cheese, cheddar cheese, cream cheese, paprika, and turmeric. Cook and stir over medium heat until cheese is melted and mixture is smooth. Reduce heat to low. Hold cheese sauce over low heat until needed, stirring occasionally.
Meanwhile, coat a large skillet with cooking spray. Heat skillet over medium heat. Add meat; cook until browned, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir the water and Homemade Taco Seasoning into meat in skillet. Cook and stir for 3 to 5 minutes more or until most of the water has evaporated.
To serve, arrange tortilla wedges on a serving plate. Top with meat mixture, cheese sauce, tomato, sweet pepper, green onions, and, if desired, chile pepper. Serve with salsa and cilantro.
Homemade Taco Seasoning
In a small bowl stir together all ingredients.

  • * Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition information
Per Serving: cal. (kcal) 291, Fat, total (g) 11, chol. (mg) 61, sat. fat (g) 6, carb. (g) 23, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 6, pro. (g) 24, vit. A (IU) 1797.84, vit. C (mg) 23.62, Thiamin (mg) 0.1, Riboflavin (mg) 0.29, Niacin (mg) 3.95, Pyridoxine (Vit. B6) (mg) 0.41, Folate (g) 28.22, Cobalamin (Vit. B12) (g) 1.71, sodium (mg) 356, Potassium (mg) 511, calcium (mg) 353.39, iron (mg) 2.88, Vegetables () 1, Starch () 1, Lean Meat () 3, Fat () 1, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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