Nachos Grande

• Meat

  • 1/4 lb Ground turkey breast, lean

• Produce

  • 1 cup Kidney beans, cooked, or rinsed and drained canned red
  • 1 Onion, small
  • 1/4 cup Pickled jalapeno peppers
  • 1 (14 oz. can Tomatoes with green chilies

• Condiments

  • 12 Black olives, pitted small

• Baking & Spices

  • 2 tsp Mexican seasoning mix
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tsp Canola oil

• Snacks

  • 6 oz Restaurant-style tortilla chips, reduced-fat

• Dairy

  • 3/4 cup Cheddar cheese, reduced fat
  • 1/2 cup Sour cream, fat-free

Found on mealplanningmommies.com

Description

Ingredients

• 1 tsp. canola oil
• 1 cup cooked, or rinsed and drained canned red kidney beans
• ¼ pound lean ground turkey breast
• 1 small onion, finely chopped
• 1 (14 oz.) can diced tomatoes with green chilies
• 2 tsp. Mexican seasoning mix
• ¼ tsp. salt
• 6 oz. reduced-fat restaurant-style tortilla chips
• ¾ cup shredded reduced-fat cheddar cheese
• 12 pitted small black olives, sliced (optional)
• ¼ cup sliced pickled jalapeno peppers, drained (optional)
• ½ cup fat-free sour cream (also optional)

Directions

• Preheat the oven to 425°F. Spray a baking sheet with nonstick spray.
• In a large nonstick skillet over medium-high heat, heat the oil. Stir in the beans, turkey, and onion.
• Cook, stirring to break up the meat, 3 minutes. Add the tomatoes, Mexican seasoning, and salt; cook until thickened, about 5 minutes. Remove from the heat and keep warm.
• Spread the tortilla chips on the baking sheet. Sprinkle with the cheese, olives, and jalapeno peppers. Bake until the cheese just melts, about 5 minutes. Top with the turkey mixture and sour cream and serve at once.