This weekend is the big showdown, the great divide, the annual Michigan State vs. University of Michigan game. Just because you're tailgating or throwing a party, it doesn't mean you can't stick to healthier snacks.
A great football snack, that goes perfectly with a nice, cold beer, is a plate of nachos. The problem, nachos can sometimes pack huge calorie amounts and the more sour cream and guacamole you add, the worse it gets.
The solution? A few tweaks to the recipe lowers the calorie count, fat amount and sodium so dig in and chow down on this recipe. Go Green! Go Blue!
To make this recipe, which serves 6-10 people, you'll need the following:
- 1 package of lean ground beef (the amount is up to you, and I use the one with only 10 percent fat)
- 1 can (16 ounces) fat free refried beans
- 1 can (8 ounces) diced tomatoes with olive oil and garlic
- 1/2 cup chopped onion
- 1 envelope of reduced sodium taco seasoning, about 1 ounce
- 1 cup of grated low fat sharp cheddar cheese
- 1 bag of plain, multi-grain tortilla chips
To start, heat the oven to 350 degrees. In a large saucepan or Dutch oven cook the beef. Add all ingredients but the cheddar cheese and chips to the pot and simmer for 10 to 12 minutes.
While the mixture is simmering, pour the chips into a casserole dish and spread evenly. Next, spread the hot beef mixture over the chips. Sprinkle the cheese on top and put in the oven until cheese is melted (10-20 minutes). Top with your favorite salsa, sour cream or guacamole and enjoy!
For step-by-step instructions on how to make this recipe, scroll through the gallery above.