Low FODMAP Loaded Beef Nachos with Jalapeno Yogurt
These nachos are absolutely loaded with all the good things that nachos should have: flavorful ground beef with tons of spices, a smattering of black beans, fresh tomato and avocado and melty cheese. The addition of jalapeno yogurt adds a refreshing element that you didn't know you needed!
Servings 6 people
Ingredients
Tortilla Chips & Toppings
- 1/2 pound tortilla chips
- 3 cups shredded Mexican-style cheese blend, divided use dairy free if required
- 1/2 cup canned black beans drained and rinsed
- 1 Roma tomato diced
- avocado, cilantro, green onion and pickled jalapeno for topping optional
For the Ground Beef
- 1 pound ground beef lean recommended
- 1-1/4 teaspoons cumin
- 1 teaspoon ground ancho chile powder
- 1 teaspoon dried oregano
- 3/4 teaspoon paprika
- 3/4 teaspoon fine sea salt
- 1/2 cup Low FODMAP tomato sauce
- 1/2 cup chopped green onion tips green part only
- 1/2 red bell pepper diced, optional
- dash of Low FODMAP garlic-infused oil
- black pepper to taste
Jalapeno Yogurt
- 1 cup plain, unsweetened coconut yogurt Culina recommended
- 1 jalapeno deseeded & chopped
- 2 tablespoons chopped cilantro optional
- 1 tablespoon lime juice about one small lime
- 1 teaspoon Low FODMAP garlic-infused oil
Instructions
- Preheat oven to 425°F. Prepare large baking sheet with parchement paper and lay down tortilla chips in an even layer. Sprinkle 1-1/2 cup of Mexican-style cheese and black beans over the tortilla chips. Set aside.
- Heat skillet on high heat. If using lean ground beef, add garlic oil to the skillet (omit if using a fattier mixture). Brown ground beef by not touching or stirring the beef for the first 3-4 minutes, allowing a deep brown crust to develop. Turn heat down to medium-high and break up meat. Cook for another couple of minutes before adding remaining ground beef ingredients, continuing to break up the meat while mixing. Let all ingredients simmer together for a few minutes before turning off heat. Add an additional splash of garlic oil for flavor, if using.
- Transfer ground beef to baking sheet, pouring evenly over the tortilla chips. Top with diced roma tomatoes and the remaining cheese. Place in oven and heat for 10-15 minutes until cheese is melted.
- While the nachos are in the oven, make the Jalapeno Yogurt. Add all ingredients into a food processor and blend until smooth, scraping down sides as needed. Set aside.
- Once the nachos are done, top with additional toppings like avocado pieces, cilantro, chopped green onion tips and pickled jalapeno. Option to place the jalapeno yogurt in small dipping bowls and serve alongside nachos, or to place dollops of the yogurt mixture over the nachos like sour cream.
Notes
- The ground beef mixture will be very greasy and heavy if using a fattier mixture. Drain the excess grease after cooking, before adding other ingredients.
- If using store-bought garlic-infused oil that is not certified FODMAP-friendly, make sure to use a brand that doesn’t list “garlic oil,” “garlic essential oil,” “garlic essence,” “garlic flavoring,” “natural roasted garlic flavor,” or anything similar in the ingredients list. There’s no way to know whether these ingredients are low FODMAP. More on that in this article on FODMAP Everyday.
- I recommend using Culina yogurt if it is available to you, as the thickness makes it a perfect sour cream texture. Other coconut yogurts will result in a very watery mixture, which is also fine but not as appetizing in my opinion. Feel free to use any unsweetened, unflavored dairy free yogurt that is available to you.