Sheet Pan Nachos

1 lb Ground Turkey
1/2 cup, chopped Onion
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp Garlic powder
1/2 tsp Chili powder
1/2 tsp Smoked Paprika
1/2 tsp Salt
1/2 tsp Pepper, black
9 oz Tortilla Chips
1 15oz can Pinto Bean, drained and rinsed
2 cup Shredded Mexican Four Cheese blend
1 Avocados, seeded, peeled and cubed
1/2 cup plain Greek yogurt
1/2 cup Salsa
2 tbsp Lime Juice, or juice of 1 lime

You can sub ground beef for the turkey, but nutritional info is for turkey. Also you can add jalapeno slices at the end with the salsa and other toppings if wished.

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.