“Nachos for dinner? We have no shame in admitting that this is one of our favorite meals, when done the Athlete Food way.
“We've put our stamp on the traditional idea of nachos by using iron-rich bison, adding leafy greens, and using non-GMO, lower sodium chips made from beans. You still get that crunchy pile of melted goodness, but it's topped with fresh ingredients like
tomatoes, jalapeños, and plenty of cilantro. Enjoy!” – Bec of Athlete Food.
- 1 Pound ground bison
- 1 package taco seasoning mix
- 1 red pepper, cut into small pieces
- 1 bunch fresh spinach, cut into thin strips
- ¼ Cup shredded white Cheddar cheese
- 8 to 12 slices of fresh jalapeño
- 4 to 6 grape tomatoes, sliced in half
- 1 avocado, sliced
- 1 Tablespoon cilantro
- 4 Tablespoons scallions
- A few handfuls of chips (we use Beanitos Restaurant Style)
- 2 lime wedges
- A handful of pumpkin seeds
Cook the bison with the seasoning mix in a large frying pan. A few minutes into the cooking process, add the spinach and red pepper. Cook until the meat is no longer pink and the spinach is wilted, 5-7 minutes. I like to drain off some of the fat at this point.
Arrange the chips on a baking pan. Top with the meat mixture and sprinkle with a handful of cheese, jalapeño slices, and scallions.
Broil this for about 90 seconds keeping an eye on it the entire time. It may take longer or shorter; just pull it out when the cheese starts to bubble.
Top with the remaining ingredients: tomatoes, avocado slices, cilantro, and pumpkin seeds. Transfer the nachos to a large serving dish (I use a cutting board) and serve with lime wedges. Or just eat right from the tray once it cools off.