Tex-mex nachos

Yield: 4 servings

Measure Ingredient
¾ pounds Ground Round
¼ cup Sliced Green Onions
¾ cup Taco Sauce
¼ teaspoon Garlic Powder
⅛ teaspoon Pepper
15 ounces Kidney Beans; Drained
8¾ ounce Corn; Drained
2 ounces Fat-Free Baked Tortilla Chips
3 cups Shredded Lettuce
1 cup Chopped Tomato
1 cup Cheddar Cheese; Lowfat, Shredded
½ cup Salsa
½ cup Fat-Free Sour Cream

Cook meat and green onions in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return meat mixture to pan. Stir in taco sauce, garlic powder, pepper, beans, and corn, and cook until thoroughly heated. Spoon 1 cup meat mixture ½ cup chips, and top with ¾ cup lettuce, ¼ cup tomato, ¼ cup cheese, 2 tablespoons salsa, and 2 tablespoons sour cream. Repeat with remaining ingredients.

Recipe by: Cooking Light

Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Jun 29, 1999, converted by MM_Buster v2.0l.

Similar recipes