Ingredients
Beef and Veggie Mixture
- 1 teaspoon olive oil
- 1 pound lean ground beef
- 2 large carrots, finely grated (about 1 heaping cup)
- 2 cups baby spinach, roughly chopped
- 1 cup frozen riced cauliflower
- ¾ teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- ½ teaspoon ground cumin
- 1 cup jarred tomato salsa
- 15.5 ounce can low-sodium black beans, drained and rinsed
Nachos
- 12 ounces tortilla chips
- 1½ cup finely shredded Mexican blend cheese, divided
Toppings (Optional)
- Guacamole or diced avocado
- Pico de gallo or diced fresh tomatoes
- Sour cream
- Sliced green onions
- Chopped fresh cilantro
- Pickled jalapeños
- Sliced black olives
Instructions
- Preheat Oven: Heat the oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. If using foil, lightly spray with oil.
- Cook Beef: Add olive oil to a large skillet over medium-high heat. Once hot, add the ground beef and cook until browned and crumbled, about 6 minutes. Drain any excess fat from the pan.
- Cook Vegetables: Stir in the grated carrot, chopped spinach, and frozen riced cauliflower. Cook until the vegetables soften, about 3 to 4 minutes.
- Add Spices: Stir in kosher salt, garlic powder, onion powder, chili powder, and ground cumin. Cook for about 1 minute to develop the flavors.
- Combine Salsa and Beans: Lower heat to medium. Stir in the jarred tomato salsa and drained black beans. Cook, stirring occasionally, until the mixture is mostly dry and well combined, about 2 to 3 minutes. Taste and adjust seasoning as needed.
- Layer Nachos: Spread half of the tortilla chips evenly over the prepared baking sheet. Scatter half of the beef and veggie mixture over the chips, then sprinkle with half of the shredded cheese.
- Repeat Layers: Add remaining chips, beef mixture, and cheese on top in the same manner.
- Bake: Place the baking sheet in the oven and bake until the cheese has melted, about 10 to 12 minutes.
- Add Toppings and Serve: Remove from oven and top nachos with your choice of guacamole, pico de gallo, sour cream, green onions, cilantro, jalapeños, or black olives. Serve immediately.
Notes
- You can use ground turkey instead of ground beef; if so, add an extra tablespoon of oil since turkey is leaner.
- If you prefer to omit the beans, reduce the salt by ½ teaspoon and adjust seasoning to taste.
- To make this dish vegetarian, omit the ground beef and substitute with an additional can of drained and rinsed beans.
- For an extra creamy topping, mix ½ cup plain Greek yogurt with ½ cup jarred salsa and a few shakes of hot sauce; drizzle over nachos before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
