Who doesn’t love nachos? But this addictive corn chip snack is laden with calories and fat. Luckily The Biggest Loser’s Michelle Bridges shares a recipe for low calorie nachos that tastes as good as the real thing.
Extract from the book Get Real!: Inspiring Stories and lessons from the Michelle Bridges 12 Week Body Transformation revolution by Michelle Bridges and photography by Jane Allen published by Viking RRP $24.99.
Try this for a guilt-free snack. Nachos? No worries!
323 calories per serve
Prep time 20 mins Cooking time 25 mins
1 slice wholemeal mountain bread olive oil spray
1 medium onion, finely chopped
1 clove garlic, crushed
½ teaspoon chilli powder
1 medium celery stalk, chopped
100 g lean beef mince
100 g canned lentils, drained
200 g canned tomatoes, diced
1 medium tomato, diced
½ medium avocado, diced
¼ cup fresh coriander leaves
1 tablespoon low-fat sour cream
1 tablespoon grated parmesan cheese
1. Preheat the oven to 180°C (160°C fan-forced).
2. Cut the mountain bread into small triangles and place on a baking tray. Bake for 5−10 minutes or until crisp.
3. Lightly spray a frying pan with olive oil and place over medium heat. Add the onion and garlic. Cook, stirring often, for 2−3 minutes or until the onion is soft. Add the chilli powder and cook, stirring, for 1 minute.
4. Add the celery and cook, stirring occasionally, for 5 minutes.
5. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 3−5 minutes or until browned.
6. Stir in the lentils and canned tomatoes. Simmer over a medium−low heat for 8 minutes or until most of the liquid has absorbed.
7. Combine the fresh tomato, avocado and coriander in a bowl.
8. Assemble the mountain bread crisps on a large plate and top with the beef mixture, salsa and sour cream.
9. Sprinkle with the parmesan to serve.
Julia has lived and worked in London, Amsterdam, and New York, and is obsessed with food. She's either cooking or thinking about what to eat next. Follow Julia on Twitter.