Tortilla chips topped with seasoned ground turkey, black beans, cheese, tomato, and Greek yogurt; no onions.
ABy a_dewbre
Servings
4
1 lb Ground turkey
1 tbsp Olive oil
3 clove Garlic
2 tsp Chili powder
1 tsp Ground cumin
1 tsp Smoked paprika
0.5 tsp Dried Mexican oregano
0.75 tsp Salt
0.25 cup Tomato sauce
2 piece Lime
8 oz Tortilla chips
1 can Canned black beans, drained and rinsed
2 cup Shredded cheddar or Mexican blend cheese
2 piece Tomatoes, diced
0.5 cup Plain Greek yogurt
0.25 cup Pickled jalapeño slices
0.25 cup Fresh cilantro (garnish)
1 piece Avocado
Calories
1155 kcal
Protein
49g
Carbs
60g
Fat
81g
Fiber
9g
Sugar
4g
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Cook the Turkey
1. Heat the oven to 200°C (400°F) and line a large rimmed baking sheet with parchment paper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook for 5-6 minutes, breaking it into small crumbles, until browned and cooked through.
1 lb Ground turkey,
1 tbsp Olive oil
3. Stir in the garlic, chili powder, cumin, smoked paprika, Mexican oregano and salt, and cook for 1 minute until fragrant. Add the tomato sauce and the juice of 1 lime, then simmer for 2-3 minutes until the mixture is saucy but not wet. Stir in half of the black beans and remove from the heat.
3 clove Garlic,
2 tsp Chili powder,
1 tsp Ground cumin,
1 tsp Smoked paprika,
0.5 tsp Dried Mexican oregano,
0.8 tsp Salt,
0.2 cup Tomato sauce,
1 piece Lime,
0.5 can Canned black beans, drained and rinsed
Assemble and Bake
4. Spread the tortilla chips in an even layer on the baking sheet. Spoon the turkey mixture over the chips, scatter the remaining black beans on top, and cover generously with the cheese.
8 oz Tortilla chips,
0.5 can Canned black beans, drained and rinsed,
2 cup Shredded cheddar or Mexican blend cheese
5. Bake for 8-10 minutes at 200°C (400°F) until the cheese is melted and bubbling and the edges of the chips are lightly toasted.
Top and Serve
6. Scatter the diced tomatoes and pickled jalapeños over the hot nachos. Dollop with Greek yogurt, add sliced avocado, and sprinkle with cilantro. Squeeze the remaining lime over the top and serve immediately while crunchy.
1 piece Lime,
2 piece Tomatoes, diced,
0.5 cup Plain Greek yogurt,
0.2 cup Pickled jalapeño slices,
0.2 cup Fresh cilantro (garnish),
1 piece Avocado
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