Swap in corn tortilla chips for a platter of gluten-free cheesy goodness perfect for family lunch or play day. These nachos have all the good we love about the traditional home cooking, like melty cheese, meat, jalapeños, and tomatoes.

How to Make It

Step 1

Heat a medium skillet over medium. Spray pan with cooking spray. Add beef, garlic powder, cumin, chile powder, 1/2 teaspoon cornstarch, and salt; cook, stirring to crumble, until beef is browned, about 5 minutes. Add 1/4 cup cold water; reduce heat to medium, and stirr until saucy and thickened, about 3 minutes.

Step 2

Preheat broiler to high with oven rack in top position.

Step 3

Place cheese and remaining 1 teaspoon cornstarch in a medium saucepan; toss to coat. Add evaporated milk. Cook over medium-low, stirring often, until thickened and smooth, about 7 minutes. Remove from heat; stir in hot sauce.

Step 4

Line a sheet pan with parchment paper. Arrange chips on prepared pan. Spread beef mixture evenly over chips; drizzle with cheese sauce. Top evenly with tomatoes, onions, and jalapeño; broil just until toppings are warmed, 1 to 2 minutes. Stir together yogurt and remaining 1 tablespoon water. Drizzle yogurt mixture over nachos; sprinkle with cilantro. Top with radishes and lime wedges, if desired and serve enjoy.

Ingredients

Cooking spray
6 ounces 93% lean ground beef
1 teaspoon garlic powder
3/4 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1 1/2 teaspoons cornstarch, divided
1/4 teaspoon kosher salt
5 tablespoons water, divided
3 ounces 2% reduced-fat sharp cheddar cheese, shredded (about 3/4 cup)
1/2 cup fat-free evaporated milk
1 teaspoon hot sauce (such as Cholula)
6 ounces multigrain tortilla chips (such as Tostitos)
1 cup chopped tomatoes
1/2 cup chopped green onions
1 red or green jalapeño, thinly sliced (about 1/3 cup)
1/4 cup plain nonfat Greek yogurt
1/4 cup roughly chopped fresh cilantro
1/4 cup thinly sliced radishes (optional)
Lime wedges (optional)


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