2 pkg (6.9oz each) corn tortillas, cut into 6 wedges
1 tbsp vegetable oil
8 oz lean ground turkey crumbled
1/2 green bell pepper seeds removed and chopped
1 can(8oz) reduced sodium tomato sauce
1 pkg (1oz) reduced sodium taco seasoning
1 can (15oz) no sal black beans drained
1/2 cup salsa
4 scallions trimmed and sliced
1/2 cup shredded Monterey Jack cheese
2 plum tomatoes sliced with seeds removed
1/3 cup cilantro
lime wedges for squeezing
Instructions
Heat oven to 425 degrees. Spread tortilla wedges on backing sheets.
Bake for 5 minutes and flip over. Spray with cooking spray. Bake for
4-5 min.
Heat oil in a large skillet over medium-high heat. Add turkey and bell
pepper, stir occasionally. Cook for 2 min, until turkey is no longer
pink. Stir in tomato sauce and 1/3 cup of water. Reserve 1 tsp of taco
seasoning. Add remaining seasoning to skillet. Cook for 4 min,
stirring occasionally.
Reduce oven temp to 350 degrees. Line bottom and sides of a
13x9x2 in baking pan with tortilla chips. Spoon turkey mix, beans, and
salsa over chips. Top with scallions and cheese. Bake for 15 min.
To serve, scatter tomatoes and cilantro over nachos.
Per Serving-
500 Cal
18g Fat
25g Protein
66g Carbs
11g Fiber
768mg Sodium
Originally Submitted
8/17/2019
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