Turkey Nachos Supreme

Turkey Nachos Supreme
Servings: 4 Yield: servings Prep 15 mins Bake 425°F 10 mins and at 350 degrees for 15 minutes Cook 6 mins


  • 2 pkg (6.9 oz each) corn tortillas, cut into 6 wedges each
  • 1 tablespoon vegetable oil
  • 8 ounces 93% lean ground turkey, crumbled
  • 1/2 green bell pepper, seeds removed and chopped
  • 1 can (8 oz) reducedsodium tomato sauce
  • 1 pkg (1 oz) reducedsodium taco seasoning mix (such as Old El Paso)
  • 1 can (15 oz) no-saltadded black beans (such as Eden), drained and rinsed
  • 1/2 cup jarred salsa
  • 4 scallions, trimmed and thinly sliced
  • 1/2 cup shredded reducedfat Monterey Jack
  • 2 plum tomatoes, seeds removed, sliced
  • 1/2 cup cilantro leaves
  • Lime wedges for squeezing

Make It

1. Heat oven to 425 degrees . Spread tortilla wedges on 2 baking sheets. Bake at 425 degrees for 5 minutes. Flip over. Spray with nonstick cooking spray and bake for 4 to 5 minutes more, until crispy.

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. Reduce oven temp to 350 degrees . 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.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 500, Fat, total (g): 18, chol. (mg): 43, sat. fat (g): 3, carb. (g): 66, fiber (g): 11, pro. (g): 25, sodium (mg): 768, Percent Daily Values are based on a 2,000 calorie diet.