a better nacho

This summer at Camp Endeavor I will be leading a lot of cooking classes and I couldn’t be more excited! Last year we made Spring Rolls and they were a big hit, I love seeing kids try new foods and enjoy things they don’t think they will. I wanted to test out some new recipes before camp starts and this one is so delicious I had to share!

After watching Food Revolution, I was really inspired by Jamie’s addition of vegetables in everyday dishes like sloppy joes and nachos. In a quest for healthier alternatives to kid favorites I thought that nachos would be a great meal to have the kids at camp prepare as well as a recipe that they could then prepare for their families once they returned home.

The mission: Make nachos into a healthy meal and include as many vegetables as possible.

The result: A filling, well-rounded meal that is stuffed with vegetables and enjoyed by everyone – kids and adults.

Beef & Veggie Nachos - 4 servings

• 16 oz grassfed beef
• 1 onion, chopped
• 1 zucchini, chopped
• 4 oz mushrooms, roughly chopped
• 1 green pepper, chopped
• 1 can fiesta corn, drained
• seasonings: cumin, cayenne pepper, salt & pepper
• tortilla chips
• shredded cheese
• toppings: chopped tomatoes, green onions, black olives, lettuce, salsa and sour cream
• 1 can refried black beans

Heat large pan. Add beef and onions to pan, cooking for about 4 minutes. Add zucchini, mushrooms, peppers and seasonings. Let simmer until no pink meat remains, about 4-5 minutes.

Heat can of refried beans or black beans and turn on broiler. Layer tortilla chips on pan. Top with beans, beef mixture and top with a sprinkle of cheese. Broil until the cheese has melted, about 3-4 minutes.

Serve nachos with additional toppings and napkins.

Related posts:

1. raw “nacho” lunch
2. breakfast quesadilla
3. spring vegetable pasta
4. caramelized onion & bean dip
5. greek pasta salad

Tagged as: recipes