While the first two points are self-evident (and/or subjective), the last point was an assumption (or hypothesis) that we could put to the test. A few minutes with the nutrition labels on our ingredients, and some additional help from the ol' internets, and we could actually see (with numbers!) how our nachos stack up.
First, we need an approximate recipe, so here's a what makes up a fairly typical 8" plate of nachos for us:
THL Plate O' Nachos
21 tortilla chips (a couple handfuls)
2.5 oz. shredded cheese
0.5 cup salsa
0.5 cup plain yogurt (instead of sour cream)
1 cup chopped greens (often, lettuce)
0.25 cup chopped avocado
0.25 cup chopped tomato
0.25 cup chopped sweet red pepper
0.25 cup chopped chicken
Now, if we pull the nutrition info off the chips, cheese, salsa, and yogurt in our pantry and fridge (Sprouts brand for the first three, Mountain High brand for the yogurt), along with nutrition info from the Self Database (for romaine lettuce, avocado, tomato, pepper, and chicken), we can put together a sort of nutrition label and compare to the recommended daily values from the FDA.
But for some extra perspective, we could also compare our nachos to other entrees that we might eat instead, if we weren't so
New house rule: nachos cannot be an entree if chips and cheese are initially visible through the layer of vegetable matter on top.
Thanks for keeping us in check, science!