Cast-Iron Turkey Nachos
Wine Recommendation
Robert Mondavi Bourbon Barrel Aged Chardonnay
Ingredients
- 1 (20-oz) pkg ground turkey
- 1 Tbsp chili powder
- 1 (11-oz) pkg tortilla chips
- 1 (8-oz) pkg shredded Mexican-blend cheese
- 1 (15-oz) can pinto beans, drained
- 1 cup frozen corn kernels, thawed (or use fresh)
- 1 (4-oz) can diced green chiles, drained
- 1 (12-oz) can sliced pickled jalapeño peppers, drained
- 1 cup crumbled queso fresco (or use cotija cheese)
- Fresh cilantro sprigs
Instructions
- Preheat oven to 400°F. Cook turkey with chili powder in a large cast-iron skillet over medium-high heat until done. Season with salt and pepper. Remove from skillet.
- Arrange half of chips in cast-iron skillet, overlapping as needed; sprinkle with ½ cup Mexican-blend cheese. Add half of beans, turkey, corn, green chiles, and pickled jalapeño slices. Repeat layers once. Top with remaining 1 cup Mexican-blend cheese.
- Bake 10 minutes or until thoroughly heated and cheese is melted. Top with queso fresco and cilantro. Serve hot.
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