Moroccan Nachos

Moroccan Nachos
Servings: 4 Active Time 20 mins Total Time 20 mins

Make It

1. Line a large baking sheet with foil. Place 7 oz. pita chips on the foil in an even layer. Defrost 10 oz. pkg. frozen chopped spinach. Drain well. Refrigerate half for Thursday's dinner. Brown 1 lb. ground lamb. Drain; discard fat. Return lamb to skillet. Over low heat, stir in the spinach and 2 tsp. Moroccan seasoning (plus 1/4 tsp. salt if spice blend contains no salt). Transfer lamb to the pita chips. Sprinkle on 1 cup shredded mozzarella cheese and broil until melted and bubbly. Top with 3/4 cup halved grape tomatoes, chopped cilantro, and harissa sauce, if desired. Serves 4.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 596, Fat, total (g): 35, chol. (mg): 95, sat. fat (g): 12, carb. (g): 38, Monounsaturated fat (g): 17, Polyunsaturated fat (g): 3, Trans fatty acid (g): , fiber (g): 5, sugar (g): 3, pro. (g): 32, vit. A (IU): 1705, vit. C (mg): 7, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 6, Pyridoxine (Vit. B6) (mg): , Folate (µg): 74, Cobalamin (Vit. B12) (µg): 2, sodium (mg): 804, Potassium (mg): 450, calcium (mg): 286, iron (mg): 5, Percent Daily Values are based on a 2,000 calorie diet.