Chorizo and Beef Layered Healthy Nachos
An amazing chorizo seasoning recipe to make awesome chorizo and beef layered nachos.
Servings: 8 Servings
Calories: 240kcal
Ingredients
- 1 lb Lean Ground Beef macros with 96/4
- 10 oz Reduced Fat Pork Sausage I used Jimmy Dean
- 1 C 112g Reduced Fat Shredded Cheddar, I used Kraft
- 9 Extra Thin Corn Tortillas from Mission (120 calories for 3)
- 1/4 tsp Sea Salt
- 1/4 tsp Lime Juice
Chorizo Seasoning
- 1 Tbsp Paprika
- 1 tsp Chili Powder
- 1 tsp Ground Chipotle Pepper Powder
- 1 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Cumin
- 1/2 tsp Cayenne Pepper
Instructions
- Preheat an oven to 400F.
- Mix all the chorizo seasoning ingredients in a small bowl.
- Cut the tortillas into 6 pieces each. (I stack all 9 and use a pizza cutter to make this easier.) Add the triangles to a baking sheet or wire rack. Brush or drizzle the lime juice on top of the tortillas and sprinkle with sea salt. Bake for 6-7 minutes or until golden brown.
- While the chips are baking, add the ground beef and sausage to a large skillet over medium-high heat. Cook for a few minutes before adding the chorizo seasoning. (If you're using a fattier cut of beef or pork, you'll want to drain some of the fat before adding.) Continue cooking until no pink remains in either meat.
- Once the chips are baked and the meat is cooked, add 1/3 of the chips to a baking dish or pan. (I used a 7" springform pan.) Add 1/3 C of the cheddar followed by 1/3 of the meat and another layer of chips. Repeat until you have 3 layers. (You could also skip the layering and place the nachos flat on one large baking sheet.)
- Bake for 5 minutes or until the cheese is melted.
Notes
- Each serving has 7 Smart Points.
- You're more than welcome to add any toppings you like, but you probs don't need them. I bet the creamy salsa from my Cheesy Gordita Crunch Remix would go great with these, though.
Nutrition
Serving: 18th | Calories: 240kcal | Carbohydrates: 10g | Protein: 23g | Fat: 12g