Sometimes there's nothing like the guilty pleasure of a big plate of nachos. Especially when you don't have to feel guilty about it!
The nice thing about this recipe is that it is also vegetarian. You can feel free to adapt it to your own tastes, or to use it as an appetizer instead of a meal, but this way is perfect for a Meatless Monday meal. That's especially the case if you're in a hurry because this is so quick and easy to put together.
Also, while there is a lot of prepared food in this, you can also make it with nearly all homemade ingredients. You can use the original or make a vegetarian version of my chili or black beans. And try making some of your own salsa, it's easy and better than the jarred stuff. I haven't tried making more own tortillas yet, but if you have, try cutting them up and toasting them yourself.
And, for the guiltless part, one-fourth of this recipe is only 364 calories with 9 grams of fat and 10 of fiber.
Makes 4 servings or 8 as an appetizer
6 ounces (about 2/3 of a bag) Tostitos Baked Scoops
1 15-ounce can vegetarian chili
1/2 a sweet onion, sliced
2 jalapenos, sliced
2 ounces shredded low-fat Mexican blend cheese
1/4 cup light sour cream
1/2 cup salsa
Preheat oven to 350F. Heat chili in a small pot. On a baking sheet lined with foil, layer chips, chili, onions, jalapeno and cheese. Bake until cheese is melted and everything is heated through. Top with sour cream and salsa.
Deal of the Day: I'm looking at this for making tortillas.