Betty's Game Day Nachos

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

guacamole

🥗Healthier: avocado mash

💰Cheaper: avocado

Avocado mash is a simpler version of guacamole.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar cuts calories without losing flavor.

monterey jack cheese

🥗Healthier: pepper jack cheese

💰Cheaper: mozzarella cheese

Pepper jack adds spice while mozzarella is often less expensive.

In a large, deep skillet, add 1 teaspoon salt to 1 pound ground beef. Brown over medium heat, stirring constantly.

Add 1/2 chopped onion and 2 cloves chopped garlic. Cook until onion and garlic are softened and clear.

Add 1 tablespoon Taco Seasoning and continue to cook the ground beef mixture until flavors are well combined.

Drain off all fat and set aside.

In a medium-sized pot, place a 16-ounce can of refried beans and a 10-ounce can of drained Ro-tel diced tomatoes, reserving the tomato juice. Heat over low heat, stirring occasionally.

If the consistency of the refried bean and tomato mixture is too stiff for spreading, add an appropriate amount of reserved tomato juice and heat for a minute or so.

Combine the refried bean/tomato mixture with the ground beef mixture.

On a corn tortilla chip, put a rounded teaspoonful of the nacho mixture and sprinkle well with shredded Cheddar cheese.

Place in an ungreased 13-inch by 9-inch by 2-inch Pyrex baking dish. Expect about 15 round nachos per baking dish.

Bake at 350 degrees (F) until the cheese melts, about 10 minutes. You may leave them longer if you like the cheese browned and crusty.

Remove from oven and place on a nice serving dish. Continue this process until all nachos are made.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens