Sheet Pan Nachos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb Ground Turkey 1/2 cup, chopped Onion1/2 tsp ground cumin 1/2 tsp ground coriander1/2 tsp Garlic powder 1/2 tsp Chili powder 1/2 tsp Smoked Paprika1/2 tsp Salt 1/2 tsp Pepper, black 9 oz Tortilla Chips 1 15oz can Pinto Bean, drained and rinsed2 cup Shredded Mexican Four Cheese blend 1 Avocados, seeded, peeled and cubed1/2 cup plain Greek yogurt 1/2 cup Salsa2 tbsp Lime Juice, or juice of 1 lime
Preheat oven to 400°F. Place ground turkey and onion in a large nonstick skillet over medium. Sprinkle with spices, salt, and pepper. Cook, stirring often, until meat crumbles and is no longer pink and onions are softened, about 8 minutes. Transfer mixture to a plate lined with paper towels to drain.
Line a large rimmed baking sheet with aluminum foil. Spread chips across pan in a single layer with as little overlap as possible. Top chips evenly with meat mixture, beans, and cheese.
Bake in preheated oven until cheese melts and just begins to brown in places, about 8 minutes. Remove chips from oven, and top with avocado, salsa and lime juice. Serve with yogurt.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JENNIW70.
Line a large rimmed baking sheet with aluminum foil. Spread chips across pan in a single layer with as little overlap as possible. Top chips evenly with meat mixture, beans, and cheese.
Bake in preheated oven until cheese melts and just begins to brown in places, about 8 minutes. Remove chips from oven, and top with avocado, salsa and lime juice. Serve with yogurt.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JENNIW70.
Nutritional Info Amount Per Serving
- Calories: 580.0
- Total Fat: 30.8 g
- Cholesterol: 80.3 mg
- Sodium: 1,117.6 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 9.5 g
- Protein: 32.0 g
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