I absolutely love this time of year, not just because football if lyfe and the holidays are coming, but because tailgate food is the shit. Finding new ways to serve classics, like nachos, is a hobby of mine. And for anyone who is trying to eat healthier this time of year can be difficult. Therefore, I made this nacho recipe but subbed bell pepper slices for tortilla chips and BOOM new favorite. Even my husband, who is somewhat of a nacho connoisseur and was skeptical of my low carb nachos, approved.
Brown ground beef in a medium skillet over medium/high heat. I use 92-96% fat free for these. Add taco seasoning (I make my own which is a combo of chili powder, cumin, paprika, red pepper flakes, onion powder, garlic powder, oregano, salt and pepper) and a cup of water. Bring to boil, reduce heat and simmer for about 5 minutes or until fully absorbed. Slice bell peppers into chip-like slices. I like to use a variety of colors. For some reason I like red, yellow and orange more than green, but I'm weird so do yo thang. Preheat oven to 400. Place peppers on a sheet or dish sprayed with nonstick.
Fill each "nacho" with taco meat.
Throw some black beans on there.
Add some of your favorite salsa.
Some fresh tomatoes and jalapenos.
Add all the cheese. I used Monterey Jack and sharp Cheddar. Bake for about 10 minutes or until cheese is melty.
Like so.
Allow to cool slightly. Top with fresh avocado, lettuce and sour cream.
You still get all the cheese pulls. 😉 Enjoy!!
- 1 lb ground beef
- taco seasoning (1 tablespoon chili powder, ½ tablespoon cumin, 1 teaspoon paprika, ½ teaspoon red pepper flakes, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon oregano, 1 teaspoon salt, ½ teaspoon ground pepper)
- 4-5 large bell peppers, assorted colored, sliced into 4ths
- 1 15 oz can black beans, drained and rinsed
- 1 cup favorite salsa
- 1 tomato, diced
- 1 jalapeno, sliced
- 1½ cups cheese (Monterey Jack/Cheddar or favorite)
- 1 avocado, sliced
- torn lettuce
- sour cream
- Preheat oven to 400 degrees.
- Brown ground beef. Drain. Add taco seasoning and 1 cup water. Bring to boil, reduce heat to simmer for 5 minutes.
- Place pepper slices on a nonstick/pre sprayed baking sheet.
- Add ground beef, black beans, salsa, tomato, jalapeno then cheese.
- Bake for 10 minutes or until cheese is nice and melty.
- Let cool slightly the top with avocado, lettuce and sour cream.
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