What you need:
- 1 pound (455 g) low-fat ground beef
- 1 15-ounce (420 g) can Eden Black Soy Beans, drained
- 1 7 3/4-ounce (220 g) can Mexican Hot-Style Tomato Sauce (if you can't find this, use regular tomato sauce with 3 tablespoons (45 ml) enchilada sauce added!)
- 1 12-ounce (340 g) bag Soy and Flaxseed Tortilla Chips (or make own chips from Margaret King's Tortilla Chips
- 2 cups (240 g) grated Mexican Cheese blend (or cheese of choice)
- 1 7 3/4-ounce (220 g) can sliced black olives
- 1 tomato, diced
- Sour cream to taste
- Brown and crumble ground beef, and drain fat. Add black soy beans and Mexican tomato sauce. Cook just until all heated through.
- Spread the contents of a bag of low-carb chips on a plate; top with 1/4 cup (30 g) grated cheese. Spoon 1/2 cup (60 g) meat/bean mixture on top. Top meat mixture with another 1/4 cup (30 g) cheese. Sprinkle with olives. Microwave the whole thing on high for 45 seconds until cheese is melted.
- Top with chopped tomato and sour cream to taste.
- Note: I might use Pat Best' Refried Black Soy Beans instead of the plain black soy beans.
Nutrient breakdown per serving:
- 517 calories
- 39 g fat (61.2% calories from fat)
- 30 g protein
- 25 g carbohydrate
- 16 g dietary fiber
- 9 g usable carbs