While we're all trying to keep our bodies extra healthy right now, let's face it - we need a little comfort food for our souls more than ever. This simple recipe for layered nachos can be made with staples you likely have in your house, and is "healthified" by using ground turkey and fresh pico de gallo (or jarred salsa, if that's what you've got). Feel free to add or sub in canned black beans for extra protein. We made individual servings to keep portion size in check and to reduce the spread of germs from sharing.
Quick Layered Nachos (serves 6)
Ingredients:
1/2 bag tortilla chips
1 lb ground turkey (I used Jennie-O)
1 packet taco seasoning mix*
water
2 tbsp butter
2 tbsp flour (can sub gluten free)
2 cups milk (I used 2%)
4 cups shredded cheese (I used Kraft 4 cheese Mexican blend), divided
Pico de gallo or salsa
sour cream
pickled jalapeños
Method:
Heat oven to 375. Portion half the chips into six separate oven safe dishes and place dishes on baking sheet. Brown ground turkey in cooking spray over medium high heat. Add taco seasoning and water as directed on package and cook completely. Keep warm.
Melt butter in a saucepan over medium heat. Add flour to melted butter and whisk for two minutes until incorporated and smooth. Add milk and whisk to combine. Cook mixture over medium heat, about 5 minutes, whisking occasionally until mixture is thickened. Remove from heat and add 3 cups of cheese, stirring until completely melted and combined.
Top chips with a scoop of meat and spoonful of cheese sauce. Then add remaining chips and repeat. Top the whole thing with the remaining shredded cheese. Bake for 5-7 minutes until shredded cheese is melted. Serve with a dollop of sour cream and pico de gallo, and jalapeños if you like the extra spice.
* you can make your own taco seasoning with this recipe:
2 tbsp chili powder
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
1 tsp paprika
1 tbsp ground cumin
2 tsp kosher salt
2 tsp black pepper
Combine all ingredients and store in an air-tight container. Keeps for months but you'll use it up long before it spoils. Add 1 tbsp to 1 lb ground turkey, chicken or beef after browning with 1/3 cup water,
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