Chili-Cheese Nacho 

Make nachos a healthy dinner when you top them with an easy 30-minute chili. Serve this healthy recipe with sliced scallions, avocado, fresh tomatoes and sour cream, if desired.


– 1 pound lean ground beef – ¾ cup finely chopped white onion – ½ cup finely chopped red bell pepper – 4 cloves garlic, chopped – 2 tablespoons chili powder – 1 tablespoon ground cumin

– 2 teaspoons dried oregano – 1 teaspoon ground coriander – 1 (14 ounce) can diced tomatoe – ¼ cup water – 8 ounces tortilla chip – 2 cups shredded cheese, such as Cheddar or pepper Jack


Preheat oven to 350 degrees F. Cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula,

until the meat is browned, 8 to 10 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add tomatoes (with their juice) and water and simmer for 5 minutes. 

 Top chips with the chili and cheese. Bake until the cheese is melted, about 7 minutes.

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