Today I sit in the lobby of a testing center waiting for my daughter to take her chemistry CLEP exam. Perfect time to get some work done, but all I can think about is “what do I make for dinner?” Of course, I know you must be thinking the same thing. Aren’t we all? I mean, there are the obvious answers like, order out pizza, grab some fast food, or the local Mexican restaurant always has great nacho’s…Oh nacho’s? Yes, nacho’s! What a great idea! Why go out for nacho’s when I can make them, cheaper, better and a bit more healthy right from home? So here is what I’ll pick up on the way home from the testing center to get dinner on the table tonight, and I know some of this stuff I already have in my pantry or freezer.
I sometimes make my own taco seasoning mix, but tonight I opt for the quick and easy and use the pre-packaged seasoning mix.
A bag of whole-grain tortilla chips (Snyder’s® makes a great tasting whole-grain chip), some sharp cheddar cheese, cherry tomatoes, ground meat, low-sodium taco seasoning mix and a bunch of scallions. I always use 1½ pounds of meat with the seasoning mix instead of the designated pound. This helps stretch the meal a bit more and, to tell you the truth, tastes better.
Nacho’s home style
1 ½ pound ground chuck (substitute ground chicken or turkey)
1 bag of low-sodium taco seasoning mix
1 15-ounce bag whole-grain tortilla chips
½ pint cherry tomatoes cut in half
1 bunch scallions (white and tender green parts), thinly sliced
1 pound shredded sharp cheddar cheese
1. Prepare ground chuck with seasoning mix as stated on package (being sure to use the 1½ pounds of meat).
2. Place chips on large cookie sheet or oven proof platter, sprinkle with meat, tomatoes, scallions and top with cheese. Place under broiler on low for approximately 3-4 minutes watching carefully not to burn the chips. Enjoy!
Serve Nacho’s with salsa and a low-fat sour cream. If you have time – make a side of guacamole.
Quick Tip: Use 3 boneless/skinless chicken breasts cut into thin strips in place of ground meat. Brown in non-stick skillet with 1 tablespoon of olive oil for 8-10 minutes on medium high; stir occasionally before adding seasoning mix.
For Keeps: Don’t throw out the leftovers! The meat, tomatoes, scallions and cheese are great on a bed of greens the next day with a few chips crumbled on top. Dress with some vinegar, olive oil, salt and pepper and you have one outstanding salad for lunch.