But truthfully, I don’t know when I’ve dined on better nachos, even in some of my fave top-drawer Tex-Mex establishments. I even have a little bit of the bean layer left and keep using it as a dip with veggies, even though the chips are long gone.
The taco-seasoning mix itself (made from ingredients listed in the Better Nachos recipe) is a keeper. This recipe calls for 1 1/2 tablespoons of the mix; I have the rest preserved in a sealed bag for another time.
The end topping of the fresh mini tomatoes and lettuce, which I obtained from a roadside farm stand, added a healthy touch.
6 corn tortillas
1 (15-ounce) can refried beans, fat-free
1 (4-ounce) can green chilies
1 1/2 tablespoons taco seasoning, made from the following:
1 teaspoon dried onion
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon crushed red pepper
1/2 teaspoon garlic powder
1/2 teaspoon cornstarch
1/4 teaspoon oregano
3/4 cup reduced-fat Mexican blend cheese
Preheat oven to 425 degrees. On each tortilla spray a small amount of vegetable oil cooking spray. Cut each tortilla into 8 wedges (like a pizza). Place wedges on a cookie sheet in a single layer. Bake for 10 to 12 minutes. Make the taco seasoning from the dried onion, chili and garlic powders, red pepper, cornstarch, and oregano. Add 1 1/2 tablespoons of this mixture (keep the remainder of the seasoning in a sealed bag) to the refried beans and green chilies. Stir well. Spread a layer of bean mixture on each chip; sprinkle with cheese. Place chips on a baking sheet and in the oven to broil until cheese is melted. Top with lettuce, tomato, and salsa if desired. Makes 4 servings of 12 chips each. (Source: Chickasaw Nation Nutrition Services)