Tuesday, April 15, 2008
Oh sweet nachos...
I love mexican food. Mexican food can sometimes be a challenge on the Weight Watchers diet. I heard great things about the Weight Watchers Take-Out Tonight! cookbook. And lucky for me, there was a special section for Mexican food alone. The first thing that grabbed my eye for ease of execution and best probability for tasting great was the Nachos Supreme. THANK GOD I found this recipe. Seriously - if you're on Weight Watchers, this recipe is a must-try!
Source: Weight Watchers Take-Out Tonight! cookbook - copyright 2002
1 teaspoon olive oil (I excluded)
1 onion, finely chopped (I excluded)
1 garlic clove, minced (I excluded)
1/2 pound ground skinless turkey breast
2 Tbsp taco seasoning mix
1 (15.5-ounce) can black beans, rinsed and drained
1/2 (8-ounce) jar taco sauce
6 (6-inch) corn tortillas, cut into quarters
1/2 cup shredded reduced-fat cheddar cheese (I used a 2% mexican blend)
1 Tbsp sliced pickled jalepenos, chopped (I buy diced jalepenos in a jar)
1 tomato, diced
2 scallions, chopped
2 Tbsp chopped fresh cilantro (I excluded)
1. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onion and garlic. Cook stirring occasionally, until softened, 3-5 minutes. (I skipped this entire step)
2. Add the turkey and the taco seasoning mix. Cook, breaking up the turkey, until browned, about 6 minutes.
3. Stir in the beans and taco sauce. Cook, stirring occasionally, until the flavors are blended, about 5 minutes. Remove from heat and set aside.
4. Preheat the broiler. Arrange the tortilla pieces in one layer on the broiler rack; spray the tortillas lightly with nonstick spray. Broil 4 inches from the heat, turning frequently, until crisp, about 4 minutes. (I cooked each side for 2 minutes - Keep an eye on them so that they don't burn)
5. Transfer the tortilla chips to a 9x13-inch broiler proof baking pan (I just used a baking sheet lined with foil for both steps 4 and 5). Spoon the turkey mixture evenly over the chips. Sprinkle with the cheese and jalepenos. Broil 4 inches from the heat until filling is hot and the cheese is melted, about 2 minutes (keep an eye on them).
6. Top with tomato, scallions and cilantro. Serve at once.
OPTIONAL: I served each chip with a small dollop of fat-free sour cream
NUTRITIONAL INFO (1/6 of nachos): 215 cals/4 g fat/5 g fiber
WEIGHT WATCHERS POINTS VALUE (1/6 of nachos): 4 POINTS
I use this recipe for my taco seasoning mix:
2 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp crushed red pepper flakes
1/2 tsp dried oregano
1 tsp paprika
1 Tbsp ground cumin
2 tsp sea salt
2 tsp black pepper
It makes a good amount which I just store in a spice jar.