Bean-Free Nachos
Crispy tortilla chips piled with savory seasoned beef, melted cheese, and cool toppings. This bean-free version keeps nachos on the menu for low-FODMAP eaters craving Tex-Mex without the gut consequences.
Bean-Free Nachos
Crispy tortilla chips piled with savory seasoned beef, melted cheese, and cool toppings. This bean-free version keeps nachos on the menu for low-FODMAP eaters craving Tex-Mex without the gut consequences.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Moderate FODMAP
- Low FODMAP
- Low FODMAP
Instructions
Preheat oven to 400°F (200°C).
400°F (200°C)Equipment: ovenHeat garlic-infused oil in a large skillet over medium-high heat until shimmering, about 1 minute.
Equipment: large skilletAdd ground beef to the hot oil, breaking it apart with a wooden spoon as it cooks. Cook for 6-8 minutes, stirring occasionally, until the meat is deeply browned with crispy edges and no pink remains.
Equipment: wooden spoonSprinkle cumin, chili powder, and salt over the browned beef. Stir to coat evenly, cooking for 30 seconds until fragrant.
Spread tortilla chips in a single, slightly overlapping layer on an oven-safe platter or large sheet pan.
Equipment: oven-safe platter, sheet panSpoon the seasoned beef evenly over the chips, targeting the center of each chip cluster so every bite gets meat.
Tip: Target the center of each chip cluster so every bite gets meatScatter shredded cheese generously over the top, making sure to cover the beef and chips.
Bake for 5-7 minutes, until the cheese is fully melted and bubbling at the edges.
400°F (200°C)Remove from the oven and immediately top with quartered tomatoes, pickled jalapenos (if using), diced avocado, dollops of sour cream, and fresh cilantro.
Tip: Add toppings immediately while cheese is hot so they warm slightlyServe immediately while the chips are still crispy and the cheese is hot.
Notes
Storage
Nachos are best fresh. Store components separately if making ahead: refrigerate cooked beef for up to 3 days, and assemble just before serving. Reheat beef in a skillet over medium heat before topping chips.
Turkey swap
Ground turkey works well for a leaner option. It's equally well-tolerated and cooks in the same time. Season more generously as turkey has a milder flavor.
Dairy-free option
Skip the cheese or use a dairy-free shredded cheese alternative (check labels for low-FODMAP status). The seasoned beef is flavorful enough to carry the dish without cheese.
SCD alternative
Corn chips are illegal on SCD because corn is a grain. Substitute with veggie chips made from zucchini or plantains if following SCD strictly.
Crispier chips
For extra crunch, toast the plain chips in the oven at 350°F for 3-4 minutes before adding toppings.
Jalapeno heat level
Pickled jalapenos are milder than fresh due to the vinegar brine. If you're spice-sensitive, rinse them under cold water before using, or skip entirely.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
