Pita Chip Nachos

Low Potassium High Protein Egg-Free No Shellfish Nut-Free Mediterranean Beef Dinner

Pita Chip Nachos

Low Potassium High Protein Egg-Free No Shellfish Nut-Free Mediterranean Beef Dinner
4 servings
Prep time: 30 minutes
Total time: 30 minutes

Description

Swap tortilla chips for pita chips in this Mediterranean nacho recipe. For a party, create one large platter—just be sure to serve with plates!

Directions

  1. Cook beef (or lamb) in a large skillet over medium heat, crumbling with a wooden spoon, for 5 minutes. Add half the garlic; cook, stirring often, until the meat is no longer pink, 2 to 4 minutes more. Add cumin, marjoram, allspice and 1/4 teaspoon salt; cook, stirring, for 30 seconds. Remove from heat.
  2. Mash the remaining garlic and 1/4 teaspoon salt with a fork to form a paste. Mix it with yogurt, lemon juice and pepper in a small bowl.
  3. Divide pita chips among 4 dinner plates. Top with equal portions of the meat, lettuce, tomatoes, feta, mint and onion. Drizzle with the yogurt sauce.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories413 cal
  • Total Fat19.7 g
  • Saturated Fat7 g
  • Cholesterol3 mg
  • Sodium713 mg
  • Carbohydrate Total26.8 g
  • Protein31.6 g
  • Phosphorus347 mg
  • Potassium674 mg
  • Fiber3.1 g
  • Calcium141 mg

Ingredients

  • 1 pound 90%-lean ground beef or lamb
  • 4 cloves garlic, finely chopped, divided
  • 2 teaspoons ground cumin
  • 1½ teaspoons dried marjoram
  • ½ teaspoon ground allspice
  • ½ teaspoon salt, divided
  • ½ cup whole-milk plain Greek yogurt
  • 2 tablespoons lemon juice
  • ¼ teaspoon ground pepper
  • 4 cups whole-grain pita chips
  • 2 cups chopped romaine lettuce
  • 1 cup halved cherry tomatoes
  • ¼ cup crumbled feta cheese
  • ¼ cup chopped fresh mint
  • ¼ cup slivered red onion

Ingredients

  • 1 pound 90%-lean ground beef or lamb
  • 4 cloves garlic, finely chopped, divided
  • 2 teaspoons ground cumin
  • 1½ teaspoons dried marjoram
  • ½ teaspoon ground allspice
  • ½ teaspoon salt, divided
  • ½ cup whole-milk plain Greek yogurt
  • 2 tablespoons lemon juice
  • ¼ teaspoon ground pepper
  • 4 cups whole-grain pita chips
  • 2 cups chopped romaine lettuce
  • 1 cup halved cherry tomatoes
  • ¼ cup crumbled feta cheese
  • ¼ cup chopped fresh mint
  • ¼ cup slivered red onion
  • 1 pound 90%-lean ground beef or lamb
  • 4 cloves garlic, finely chopped, divided
  • 2 teaspoons ground cumin
  • 1½ teaspoons dried marjoram
  • ½ teaspoon ground allspice
  • ½ teaspoon salt, divided
  • ½ cup whole-milk plain Greek yogurt
  • 2 tablespoons lemon juice
  • ¼ teaspoon ground pepper
  • 4 cups whole-grain pita chips
  • 2 cups chopped romaine lettuce
  • 1 cup halved cherry tomatoes
  • ¼ cup crumbled feta cheese
  • ¼ cup chopped fresh mint
  • ¼ cup slivered red onion

Description

Swap tortilla chips for pita chips in this Mediterranean nacho recipe. For a party, create one large platter—just be sure to serve with plates!

Directions

  1. Cook beef (or lamb) in a large skillet over medium heat, crumbling with a wooden spoon, for 5 minutes. Add half the garlic; cook, stirring often, until the meat is no longer pink, 2 to 4 minutes more. Add cumin, marjoram, allspice and 1/4 teaspoon salt; cook, stirring, for 30 seconds. Remove from heat.
  2. Mash the remaining garlic and 1/4 teaspoon salt with a fork to form a paste. Mix it with yogurt, lemon juice and pepper in a small bowl.
  3. Divide pita chips among 4 dinner plates. Top with equal portions of the meat, lettuce, tomatoes, feta, mint and onion. Drizzle with the yogurt sauce.
© Meredith Operations Corporation. All rights reserved. Used with permission.

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