By Carolyn Malcoun

Tribune Content Agency

Pita Chip Nachos

Servings: 4

Preparation time: 30 minutes

1 pound 90 percent-lean ground beef or lamb

4 cloves garlic, finely chopped, divided

2 teaspoons ground cumin

1 1/2 teaspoons dried marjoram

1/2 teaspoon ground allspice

1/2 teaspoon salt, divided

1/2 cup whole-milk plain Greek yogurt

2 tablespoons lemon juice

1/4 teaspoon ground pepper

4 cups whole-grain pita chips

2 cups chopped romaine lettuce

1 cup halved cherry tomatoes

1/4 cup crumbled feta cheese

1/4 cup chopped fresh mint

1/4 cup slivered red onion

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 four dinner plates. Top with equal portions of the meat, lettuce, tomatoes, feta, mint and onion. Drizzle with the yogurt sauce.

Recipe nutrition: Per serving: 420 calories; 21 g fat (9 g sat, 8 g mono); 87 mg cholesterol; 26 g carbohydrate; 1 g added sugars; 5 g total sugars; 31 g protein; 3 g fiber; 710 mg sodium; 630 mg potassium.

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!

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