Close
Request mobile website view
Subscribe | Log In
Welcome back!
My Account | Log Out

Swap the chips for a different game day snack


Tribune Content Agency Pita Chip Nachos

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!

Continue to read this article and more, subscribe now

Subscribe and get unlimited digital access.

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!

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.