All the flavour of Nachos….with far less guilt! This is how you can get your Nachos fix midweek. A big slice only has 420 calories!
Nachos is one of those universal foods that everyone loves, whether health conscious or not! But let’s face it – the calories in a pile of nachos goodness isn’t the best for our health. Does it stop us? Never! BUT it means we can’t eat nachos as often as we like.
So I present to you….midweek Nachos Pie! All the flavour, much of the crunch, with far less calories to satisfy your Nachos craving any day of the week!
This is like a mash up of lasagne and Nachos. Nachos flavoured ground/minced beef cooked with beans layered between tortillas, topped with corn chips, cheese and an avocado pico de gallo. I love that it can be sliced and served up like a pie!
You can be as generous as you want – or not – with the corn chips. With a dish like this, 6 or so corn chips per serving seems to go a long way and that is a LOT less than the
20 30 or so I’d ordinarily scoff down for Nachos!
It’s also surprising how far this recipe goes. I used to think it was just for 4 – but really, it serves 6 quite generously. Or even 8 for ordinary people.
I filled out the beef filling with red kidney beans but you can substitute with any type of beans you want. Or you could even cut down the amount of beef in this even further and add other vegetables – corn, diced zucchini and bell peppers (capsicum) would be fabulous in this!
You will find the filling very saucy. The reason is that the extra sauce is used to top the final layer. The alternative is to make the filling and a separate sauce, but to me that’s just too much effort for midweek! So I make it all in one pan then use a slotted spoon to scoop out meat for the layers without too much sauce, then pour the sauce over the final layer.
SO TASTY! I could eat this every night. I just adore Mexican food (real and Tex-Mex!).
– Nagi x
- 1 tbsp olive oil
- 1 onion, diced (brown, yellow, white)
- 2 garlic cloves
- 13 oz / 400 g ground/mince beef (use lean!)
- 1 oz / 28 g packet Taco Seasoning OR make your own - see Note 1
- ½ tsp black pepper
- 700g / 24oz tomato passata or pureed canned tomatoes (Note 2)
- ½ cup water
- 14 oz / 400 g canned red kidney beans (or any other beans), drained
- 3 - 4 soft tortillas (flour or corn) - for layering
- 1 cup grated cheese (I used mozzarella, but any melting cheese is fine)
- 2 oz / 70 g corn chips
- ½ avocado, diced
- 1 large tomato, deseeded and diced (Note 3)
- ¼ spanish (red) onion, diced
- 2 tbsp lime juice (fresh or bottled)
- 3 tbsp fresh coriander leaves
- ½ tbsp olive oil
- Salt and pepper
- Sour cream
- Preheat the over to 350F/180C.
- Heat the oil in a large skillet over high heat.
- Add the garlic and onion, and cook until translucent.
- Add the beef and cook, breaking up into pieces, until browned. Add the Taco Seasoning and pepper about halfway through browning the beef.
- Add the tomato passata, water and beans. Cook for 5 minutes, stirring occasionally until thickened but still very saucy. Remove from heat.
- Lay a tortilla in a pie dish (24 cm / 9 inch diameter). Use a slotted spoon to top with just under ½ the meat. Try to avoid using too much sauce so sort of "shake" each spoonful to drain out sauce.
- Top with another tortilla + torn/cut pieces of another tortilla to cover completely.
- Top with the remaining meat, again avoiding the sauce.
- Top with remaining tortillas, then pour over all the sauce (and any residual meat).
- Place in the oven and bake for 20 minutes. If you're worried about overspill, place it on a baking tray.
- Remove from the oven, cover with corn chips then scatter with cheese. Bake until the chips are a bit golden and the cheese is melted - 10 to 15 minutes.
- Serve, topped with Pico De Gallo and Sour Cream on the side, if using.
- Combine ingredients in a bowl. Toss and adjust salt/pepper to taste.
1 tsp onion powder
2 tsp paprika
1 tbsp dried oregano
1 tbsp ground cumin
1½ tsp sea salt + more to taste
2. Tomato passata is just pureed tinned tomatoes. Nowadays it is readily available in supermarkets, usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes. If you can't find it, puree canned tomatoes or use crushed canned tomatoes.
3. To desseed a tomato, cut it in half and use a teaspoon to scoop out the watery seeds inside.
4. Make it gluten free by using corn tortillas.
Nutrition assuming 6 servings, excluding sour cream.
And…the usual Dozer shot. No Dozer! No Nachos for you!