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!

Serves: 2

323 calories per serve

Prep time 20 mins  Cooking time 25 mins

Ingredients

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

Method

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.