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Lilly’s Table

 
 
Mexican Toppings
Spicy Shredded Beef
© Lillys-Table.com Photo of Winter Nachos
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Winter Nachos

from Shredded Beef Winter Nachos, the Week of November 30, 2014.
View the previous or next recipe for this meal.

These nachos are a classic favorite in my family. Although, I admit every time I make them I manage to stuff more and more vegetables into the mix. This is the ‘winter’ version as I shred in roots and greens, then bake it away.

Ingredients

  • 2 cups tortilla chips , your favorite kind
  • 1½ cup black beans, or pinto beans, whole
  • 1 cup salsa
  • 2 carrots, peeled and shredded
  • 1 beet, peel and shred
  • 3 cups greens, such as kale, collards, spinach, etc
  • 1 cup cheddar cheese, shredded
  • ½ cup cilantro, finely chopped, optional

Serving Size: 3 People

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Preparation Instructions

Preheat the oven to 375.

Place a single layer of tortilla chips in the base of a small casserole dish. Top with a sprinkle of the black beans, salsa, carrots, beets, greens and cheese.

Add another layer of chips and repeat the toppings until everything is used up, just as you might create a lasagna. It doesn’t really matter how thick you layer it, but I prefer it in thin even layers.

Finish with the cheese and half of the cilantro. Bake for 20-30 minutes until the cheese is melted and the center is hot to the touch. After it is cooked, top with a final sprinkle of the fresh cilantro.