Nachos Grande

Weekly Recipe: 

8 corn tortillas, quartered

Cooking spray

1 1/2 teaspoon cumin, divided

1/4 teaspoon salt

3/4 pound ground beef

1 tablespoon chili powder

1 teaspoon dried oregano

1/2 teaspoon garlic salt

1 can refried black beans

3 cups shredded cheddar cheese

Salsa, for serving

Sour cream, for serving

Chopped fresh cilantro, for serving

Sliced jalapeno peppers, for serving

Preheat oven to 425 degrees. Arrange the tortilla wedges in a single layer on a large baking sheet coated with cooking spray. Generously coat the tor­tilla wedges with cooking spray and sprinkle with 1/2 teaspoon cumin and salt. Bake 8 to 10 minutes or until crisp. Mean­while, cook the ground beef in a large skillet over medium-high heat, stirring occasionally, until brown; drain if neces­sary. Stir in the chili powder, 1 teaspoon cumin, the oregano, and garlic salt.

Meanwhile, heat the refried beans in another large skillet, coated with cooking spray, un­til warm. Preheat broiler. Place tortilla chips on a large oven-safe platter or baking sheet. Spread the warm beans over each chip and spoon the meat mixture on top of the beans; top evenly with the cheese. Broil for one minute or until the cheese melts. Remove from the oven; top with salsa, sour cream, cilantro, and jalapenos. Serve immediately. Source: Fast and Simple Gluten-Free (Fair Winds Press) by Gretchen F. Brown, RD