Did I just say “healthy” and “loaded” in the title of this post? How can that be? These nachos are loaded with toppings and are not bad for you if you keep the cheese to a minimum and use ground turkey. This recipe can either be a late night snack after a night out, an appetizer to share, or maybe even dinner. It is based off of Rocco’s recipe in this cook book, but I departed from it quite a bit—I could not find black bean dip, so I just decided I would use whatever I wanted for the nacho toppings. I did try to make it healthy and I have to admit they tasted great. I loved that each little “scoop” was already loaded with nacho filling. I absolutely hate when you get to the bottom of a nacho plate and there are a bunch of dry chips with no toppings left. This recipe solves that problem!
2-3 handfuls of multi-grain Tostitos “Scoop” tortilla chips (I just covered a baking sheet)
8 oz ground turkey
½ packet of taco seasoning (cook turkey according to instructions on back)
1 cup of black bean & corn salsa (or whatever salsa you like)
½ cup black beans
1/3 cup chopped jalapenos (I used ones from the jar)
1/3 cup shredded cheddar cheese
1/3 cup fat free Greek yogurt
1) Preheat your oven to 425 degrees. Line a baking sheet with tin foil.
2) In a frying pan, heat ground turkey, following the instructions on the back of the taco seasoning packet (don’t forget to ½ the amount of water since you are using ½ the seasoning). In the meantime, take your scoop chips and place them on the baking sheet with the flat side down, so you can easily fill the scoops with nacho fillings
3) Once the turkey is done, add the salsa, black beans, and jalapenos and simmer until bubbling. Let cool slightly and then scoop the mixture into the scoops.
4) Sprinkle each scoop with a bit of cheese. Place the baking sheet in the oven and cook for 6 minutes. Let cook a bit and then dip in Greek yogurt instead of sour cream.