Ingredients:

  • 1 tablespoon olive oil
  • 1 pound lean ground turkey (93% or 99% lean)
  • 1 medium yellow onion, diced
  • 1 packet (or 2 tablespoons) low-sodium taco seasoning
  • 1/2 cup water or chicken broth
  • 1 (15-ounce) can black beans, rinsed and drained (or pinto beans)
  • 1 (10-ounce) can diced tomatoes with green chilies (e.g., Rotel), drained
  • 1 (12-ounce) bag sturdy tortilla chips (e.g., restaurant-style thick cut)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup crumbled cotija cheese (or extra sharp cheddar)
  • 1/2 cup light sour cream or plain Greek yogurt
  • 1/2 cup jarred salsa or pico de gallo
  • 1/4 cup pickled jalapeño slices
  • 1/4 cup chopped fresh cilantro

Instructions:

  1. Preheat your oven to 375°F (190°C). Line the large, rimmed baking sheet with parchment paper or foil for easy cleanup. Rinse the black beans thoroughly and drain the canned tomatoes/chilies.
  2. Heat the oil in the large skillet over medium-high heat. Add the diced onion and sauté until softened and translucent (about 3 minutes). Add the ground turkey to the skillet. Break the meat up with a spatula and cook until it is completely browned and no longer pink. Drain off any excess liquid or fat.
  3. Stir in the taco seasoning and water/broth. Let the mixture simmer for 2 minutes until the liquid has mostly absorbed and the seasoning coats the turkey. Fold in the rinsed black beans and the diced tomatoes/chilies. Reduce the heat to low and keep the mixture warm while preparing the chips.
  4. Spread approximately two-thirds of the tortilla chips in a single, slightly overlapping layer across the prepared baking sheet. Spoon half of the seasoned turkey bean mixture evenly over the first chip layer. Sprinkle half of the blended cheddar and Monterey Jack cheese over the turkey mixture.
  5. Add the remaining one-third of the chips, then layer the remaining Ground Turkey Nachos filling and the rest of the shredded cheese on top. (The double-layering ensures every chip gets coverage.)
  6. Bake for 8 to 12 minutes, or until the cheese is completely melted, bubbly, and the edges of the chips are just starting to brown. Carefully remove the baking sheet from the oven.
  7. Immediately sprinkle the cotija cheese and fresh cilantro over the molten cheese layer. Dollop with sour cream (or Greek yogurt) and top with salsa or pico de gallo just before serving.