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October 13, 2021

Black beans, corn and avocado salsa top Ree’s light but loaded nachos. They’re perfect for game day!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at the best shows, take you inside the favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Lightened-Up Nachos
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 25 min
Active: 10 min
Yield: 4 servings

Ingredients

Nonstick cooking spray, for the baking sheet and tortillas
Six 6-inch corn tortillas
2 teaspoons ranch seasoning mix
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1 vine-ripened tomato, finely diced
1 lime, juiced
1 small ripe avocado, diced
1/2 small red onion, finely diced
Kosher salt and freshly ground black pepper
1 cup drained and rinsed canned black beans
1 cup drained canned corn
1/4 cup sliced pickled jalapenos
4 ounces pepper jack cheese, grated

Directions

Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray.

Cut each tortilla into 8 triangles. Place the triangles in a bowl, spray lightly with cooking spray and toss with the ranch seasoning to coat well, making sure the pieces are evenly coated. Spread in an even layer on the prepared baking sheet.

Bake, stirring halfway through, until the chips are crisp and lightly browned, about 10 minutes total.

Meanwhile, toss together the cilantro, cumin, tomato, lime juice, avocado, onion and salt and pepper to taste: set aside.

Sprinkle the black beans, corn, jalapenos and pepper jack evenly over the chips. Return to the oven and bake just until the cheese is melty and hot, about 5 minutes. Sprinkle with the tomato avocado salsa and serve any extra on the side.

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Ree Drummond's Lightened-Up Nachos ​| The Pioneer Woman | Food Network
youtube.com/watch?v=y2d5f645Kfs

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