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Ingredients

Directions

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

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  • 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.

  • Reduce oven temp to 350°. 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° for 15 minutes, until heated through and cheese is melted.

  • To serve, scatter tomatoes and cilantro over nachos. Serve with Tex-Mex Salad (recipe at left) and lime wedges for squeezing.

Nutrition Facts

500 calories; 18 g total fat; 43 mg cholesterol; 768 mg sodium. 66 g carbohydrates; 25 g protein;

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