If you have young kids serving themselves, lift the nachos off the pan with the parchment paper (and remove the hot pan from the table). For the creamiest nacho sauce, start with a block of cheese and shred it yourself.
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)
Calcium 31% DV
Potassium 15% DV
Added sugars g
How to Make It
Heat a medium skillet over medium. Coat 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 4 minutes. Add 1/4 cup water; reduce heat to medium, and simmer until saucy and thickened, about 2 minutes.
Preheat broiler to high with oven rack in top position.
Place cheese and remaining 1 teaspoon cornstarch in a small saucepan; toss to coat. Add evaporated milk. Cook over medium-low, stirring often, until thickened and smooth, about 5 minutes. Remove from heat; stir in hot sauce.
Line a sheet pan with parchment paper. Arrange chips on prepared pan. Spoon 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.
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