Found this recipe in family circle magazine. I made it one night and then had to run out the door before I could even try it! I did have it as leftovers the next day, but the chips weren’t crunchy… Also husband left off the tomatoes the first time. So I made it again (with the tomatoes) and it was delicious!
turkey nacho supreme
adapted from family circle
A few cups tortilla chips
1 tablespoon vegetable oil
1 lb lean ground turkey, crumbled
1/2 green bell pepper, seeds removed and chopped
1 can (8 oz) reduced sodium tomato sauce
1 pkg (1 oz) reduced sodium taco seasoning mix
1 can (15 oz) no-salt added black beans, drained and rinsed
1/2 cup jarred salsa
4 scallions, trimmed and thinly sliced
1/2 cup shredded reduced fat Monterey Jack
2 plum tomatoes, seeds removed, sliced
1/2 cup cilantro leaves
Lime wedges for squeezing
1. Heat oven to 350 degrees .
2. Heat oil in a large skillet over medium-high heat. Add turkey and green pepper, stirring occasionally. Cook for 2 minutes, until turkey is no longer pink. Stir in tomato sauce and 1/3 cup water. Reserve 1 tsp of the taco seasoning mix and add remainder to skillet. Cook for 4 minutes, stirring occasionally.
3. Line bottom and sides of a 13 x 9 x 2-inch baking dish with tortilla chips. Spoon turkey mixture, beans and salsa evenly over chips. Top with scallions and Monterey Jack. Bake at 350 degrees for 15 minutes, until heated through and cheese is melted.
4. To serve, scatter tomatoes and cilantro over nachos. Serve with Tex-Mex Salad (recipe at left) and lime wedges for squeezing.