1 rating

Loaded (Lighter) Nachos

January 30, 2014

Ishita S.

Staff Writer

Ishita Singh

To make this meatless, simply omit the turkey and add another can of beans (try black beans to switch it up a bit). If you’re making these for a big crowd, serve the nachos with fixings in separate bowls, so that guests can top their nachos to their liking.

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Servings

294

Calories Per Serving

Deliver Ingredients

Ingredients

1 Tablespoon olive oil
1/2 large red onion, chopped
2 cloves garlic, diced finely – divided
1 Pound ground turkey
1 15-ounce can pinto beans, drained and rinsed
2 Teaspoons ground cumin
1 Teaspoon cayenne
1 Teaspoon smoked paprika
1 15-ounce can fire-roasted tomatoes with chilis
8 Ounces corn tortilla chips (preferably lightly salted or unsalted)
1 Cup sharp cheddar cheese
1/2 Cup sliced black olives
1/2 Cup pickled jalapeño slices

Directions

Preheat the oven to 350°F.

In a large skillet, heat the olive oil on medium-high. Saute the onion and garlic, stirring occasionally, until slightly browned, 12-15 minutes.

Add the ground turkey, breaking it into crumbles, and brown. Stir in the beans, cumin, cayenne and paprika. Cook for 7-10 minutes, stirring occasionally. Stir in the tomatoes and cook for an additional 3-5 minutes. Remove from the heat.

In a large shallow casserole dish (preferably one that doubles as a serving dish), create an even layer of tortilla chips. Top with the turkey-bean mixture, then with the cheese, olives and jalapeno. Add another layer of chips, then repeat with the turkey, cheese, etc.

Bake for 7-10 minutes, until the cheese has melted. Serve with guacamole, pico de gallo and other toppings.