Smoky Veggie Nachos Recipes

VEGGIE NACHOS

Veggie Nachos image

My family loves traditional nachos, but I was looking to offer something a little different. Now they gobble up this version with ground beef, vegetables and a creamy cheese sauce. - Merry Holthus, Auburn, Nebraska.

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 12-16 servings.

Number Of Ingredients 10

Ingredients

1 pound ground beef
2-1/2 quarts water, divided
1 envelope taco seasoning
1 medium bunch broccoli, broken into small florets
1 medium head cauliflower, broken into small florets
1 package (15-1/2 ounces) bite-size tortilla chips
1 can (11 ounces) condensed nacho cheese soup, undiluted
1/2 cup milk
1/4 cup chopped sweet red pepper
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

In a skillet, cook beef over medium heat until no longer pink, drain. Add 3/4 cup water and taco seasoning. Simmer for 15 minutes., Meanwhile, in a large saucepan, bring remaining water to a boil. Add broccoli and cauliflower. Cook for 2 minutes; drain. , Place chips on a large ovenproof serving platter. Top with beef mixture, broccoli and cauliflower. In a bowl, combine soup, milk and red pepper. Drizzle over vegetables. Sprinkle with olives. , Bake at 350° for 10 minutes or until heated through.

Nutrition Facts : Calories 239 calories, Fat 11g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 513mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 10g protein.

SMOKY VEGGIE NACHOS

Smoky veggie nachos image

Serve a sharing platter of vegetarian nachos at your next informal drinks party. Unlike most party food, these nachos are healthy, boasting plenty of folate, fibre and vitamin c

Provided by Esther Clark

Categories Buffet, Snack

Time 40m

Number Of Ingredients 15

Ingredients

7 soft corn tortillas
1 tbsp rapeseed oil
1 tsp sweet smoked paprika , plus extra to serve
2 red peppers , halved and deseeded
400g can black beans , drained and rinsed
½ bunch of parsley , very finely chopped
50g fat-free yogurt
1 jalapeño , finely sliced
4 spring onions , finely sliced
4 medium tomatoes , deseeded and finely chopped
1 small avocado , peeled, stoned and chopped
½ small bunch of coriander , finely chopped
1 small garlic clove , finely grated
1 lime , zested and juiced
1 tbsp rapeseed oil

Steps:

Heat the oven to 180C/160C fan/ gas 4. Cut each of the tortillas into 8-10 triangles and spread over two large baking sheets. Drizzle with the oil and sprinkle over the paprika. Bake for 7-8 mins until crisp and leave to cool.
Heat the grill to high. Grill the peppers, skin-side up, for 7-10 mins until charred and soft. Leave to cool. Peel off and discard the skins, slice into strips and toss with the beans and parsley.
To make the salsa, combine the ingredients. Pile the nachos on a large plate, top with the bean mix, salsa, yogurt and jalapeño and sprinkle over some paprika to serve.

Nutrition Facts : Calories 292 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium

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