When thinking about what to post as my first recipe, my nachos came to mind automatically. We usually have these once every month/ other month. I did not always like nachos. A certain chain (cough Applebees cough) made some for me when I was ten years old. They came to the table with chunks of un-melted cheese, the chips all soggy, it was a tasteless mess. When I married Chris, I wanted to make a different nacho, one that was not melted in the oven, whose chips were still crunchy! I remembered eating a few good concession stand nachos in my day. This recipe is my take on them, with way more fresh ingredients and toppings. I love the turkey meat, you truly will not miss the ground hamburger. The cheese I use is indeed from a can, but the consistency is fabulous for nachos! Please do not skimp on the green onions, it is a great combination. Feel free to add any other toppings you wish. Enjoy!
1 lb ground turkey
kosher salt and ground pepper
ground cayenne pepper
garlic and onion powder
1 taco seasoning packet and water
1 can Frito’s Jalapeno Cheddar
A can of black beans (rinsed) or refried beans
1 avocado, sliced
pico de gallo/ salsa
Cook turkey meat by breaking up with spatula in a large sauce pan or skillet. Season turkey with salt, pepper, cayenne pepper, and garlic/ onion powders. I use a good sized pinch of kosher salt and a healthy sprinkling of the powders and peppers. Cook till liquid from the turkey disappears and is lightly brown about 6 minutes. Add taco seasoning packet and water it calls for. Bring to boil, then simmer on medium low for 10 minutes. You know it will be ready when the liquid is fully absorbed into the meat. Meanwhile rinse off beans in cold water with a strainer. If using refried beans skip to placing them in a bowl and microwaving till pipping hot, stirring in between. You may wish to season the black beans with a little of the powders and/or salt. Then microwave the magical cheese. Slice avocado and green onions. Please go for the green onions, it is so delish with the turkey! Place those ingredients and any other toppings you wish into bowls. Right before serving buffet style, I like to re “zap” the cheese and beans for 30-45 seconds to ensure it is super hot. Assemble your nachos. Place chips on a big plate, put cheese on top, followed by turkey taco meat, beans, sour cream, avocado, green onions (lots!), pico de gallo, and hot sauce. Enjoy your masterpiece with your favorite cold beverage and dig in! This recipe makes enough for 2 large portions plus leftovers for lunch the next day. My husband and I always fight for those! If you want to make it for more people, use an extra cheese container and you will be set.