Pita Chip Nachos
4 servings
Active 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
- 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.
- 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.
- 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