Fructose Free Gluten Free Nachos Supreme
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Learn more →Ingredients
4 servings
For the nachos
- 10 oz corn tortilla chips
- 1 lb ground beef (80/20)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp water
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 1 jalapeño, thinly sliced
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
For the pico de gallo
- 2 roma tomatoes, diced
- ¼ cup red onion, finely diced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp fresh lime juice
- salt and pepper to taste
For the guacamole
- 2 ripe avocados
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- ½ cup sour cream
- 2 tbsp pickled jalapeño slices (optional)
Can be omittedpickled jalapeño
- 2 tbsp fresh cilantro, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- 2
Make the pico de gallo: combine the diced tomatoes, red onion, cilantro, and 1 tbsp lime juice in a bowl. Season with salt and pepper to taste, stir to combine, and set aside.
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