Great nachos topped with kale. Tastes great and looks great too.
|1 tbsp||(15 mL) Olive oil|
|1 lb||(454 g) Maple Leaf Prime Naturally® Ground Turkey|
|3 tbsp||(45 mL) Chili powder|
|300 g||Sweet potato tortilla chips|
|2 cups||(500 mL) Grated Monterrey Jack cheese|
|2 cups||(500 mL) Grated Mozzarella cheese|
|1 cup||(250 mL) Canned black beans, rinsed and drained|
|1||Small red pepper, diced|
|2 cups||(500 mL) Chopped kale|
PREHEAT oven to 375°F (190°C).
HEAT oil in a large skillet over medium-high. Cook turkey for 8-10 minutes breaking apart with the back of a wooden spoon. Add chili powder and stir to combine.
ASSEMBLE nachos on a baking sheet lined with parchment paper by layering half the tortilla chips, half the cheese, half the meat mixture and half the beans then repeat. Top with red pepper and bake in the preheated oven for 10-12 minutes or until heated through and the cheese has melted.
TOP with kale and serve with salsa and sour cream.
Maple Leaf Prime Naturally® Ground Chicken for Turkey. Use corn or black bean tortillas in this recipe.
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