Nachos MedGrande

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Nachos are a popular Tex-Mex appetizer served by many Mexican American restaurants. The original nachos consisting of fried corn tortilla chips covered with cheddar cheese and jalapeños were created by Ignacio “Nacho” Anaya in 1943. Today, there are so many varieties of nachos, this recipe is only one example. The simplest versions are true to the original recipe while others are more like a meal made with a variety of ingredients.

This version is high in fiber (17 to 19 g) and protein (36 to 37 g). The small difference comes from using corn (lower number) or flour tortillas (higher number). You won’t find flour tortilla chips at your grocer, but you can easily make them from home using flour tortillas. A link to the recipe is provided below.

Nacho Ingredients

• Tortilla chips (prepared or homemade)
• Cheese (cheddar, Monterey Jack, Swiss, etc)
• Seasoned ground meat
• Black or other beans
• Jalapeño or other peppers
• Natural unflavored yogurt or sour cream
• Guacamole

Sodium In Nachos

Nachos can be very high in sodium due to the tortilla chips, seasoned beef, cheese and beans. Your actual value will very depending on the ingredients you use. To reduce sodium:

• Share this recipe
• Use low sodium or no salt added beans
• Use cooked dry beans
• Use homemade taco seasoning with no added salt
• Use fresh salsa (pico de gallo) instead of prepared salsas
• Use homemade guacamole (creamy or hearty)
• Use homemade corn chips instead of flour tortilla chips

Any way you make it, homemade nachos take only minutes to prepare and make and are healthier than restaurant nachos.

Ingredients

• 2 oz. (56 g) corn or flour tortilla chips (about 14 large)
• 2 tablespoons (20 g) shredded cheddar cheese
• 1/2 cup (90 g) low sodium canned black beans, drained and rinsed
• 1/4 cup (56 g) seasoned ground beef, chicken or turkey
• 2 tablespoons (30 g) prepared salsa
• 1/4 (30 g) Roma or other small tomato, diced
• 3 tablespoons (45 ml) 0% fat Greek or natural yogurt
• 1/4 cup (60 g) homemade or prepared guacamole

Method of Preparation