Traditional recipes

Turkey Nachos

Turkey Nachos

Taco seasoning and a splash of beer create a flavorful base for these nachos. Feel free to mix up the ingredients—substitute black beans for the pintos or use halved cherry tomatoes and fresh jalapeños in the pico.

Ingredients

  • 1 Tablespoon olive oil
  • 1 Pound ground turkey
  • 1 1.4-ounce package taco seasoning
  • 1/2 Cup beer
  • 12 Ounces tortilla chips
  • 2 plum tomatoes, chopped
  • 2 green onions, thinly sliced
  • 2 Tablespoons pickled jalapeño pepper slices, chopped
  • 1 15-ounce can pinto beans, drained and rinsed
  • 3 Cups shredded Monterey Jack cheese or mozzarella
  • 1/3 Cup chopped fresh cilantro

Servings8

Calories Per Serving539

Folate equivalent (total)40µg10%

Riboflavin (B2)0.3mg17.2%


Sheet Pan Nachos With Ground Turkey

Whether you’re looking for an easy weeknight dinner for your family or an appetizer for your Super Bowl party menu, these sheet pan nachos are a healthy crowd-pleaser! Make these ground turkey nachos your own with multiple toppings like pickled jalapenos and a heaping amount of ooey-gooey cheese.

Nachos are a fan favorite “quick” dinner at my house!

Most of the time, I’ll make a batch of turkey taco meat and have it in the refrigerator for my family to eat it however they like. Sometimes, they like to make tacos, throw it in a salad, or put together a plate of nachos. This works out great when we are eating at different times or we all want a different variation of a taco-inspired dinner.

However, when we all want nachos, I’ll make a big batch and bake it on a sheet pan. I don’t know if you’ve noticed but over the last few years, I’ve come to really depend on my sheet pans for some quick 1-pan meals.

And, nachos are no exception!


INSTRUCTIONS

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  • ⅓ cup refrigerated fully cooked crumbled turkey sausage, such as Jimmy Dean brand
  • Nonstick cooking spray
  • ⅓ cup refrigerated egg whites, such as Egg Beaters brand
  • 2 ounces no-salt-added blue corn tortilla chips (about 24 chips), such as Garden of Eatin' brand
  • ¼ cup reduced-fat shredded sharp cheddar cheese, such as Sargento brand
  • 8 cherry tomatoes, quartered
  • Snipped fresh cilantro

Heat turkey sausage in the microwave according to package directions keep warm.

Coat a medium nonstick skillet with cooking spray. Heat the skillet over medium-high heat. Add the egg whites and cook for 1 minute or until egg whites are set, stirring occasionally.

To assemble, arrange chips on two individual luncheon plates. Top with warm eggs, warm turkey, and cheese. Microwave on 100% power (high) for 20 to 30 seconds or until cheese just melts. Serve topped with tomatoes. If desired, sprinkle with cilantro.


Turkey Chili Nachos

Nachos get a bad rap. But, when done correctly, they can be the perfect vehicle for protein.

Whip together this hearty turkey-chickpea chili the next time you get the munchies.

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  • 1½ lbs lean ground turkey
  • 1 tsp vegetable oil
  • 1 cup chicken stock
  • 2 cups cooked chickpeas
  • 1 cup diced tomatoes
  • 1 cup canned tomato sauce
  • 2 oz tomato paste
  • 1½ Tbsp cider vinegar
  • 1 large onion, finely diced
  • 1 large red bell pepper, finely diced
  • 3 cloves garlic, minced
  • 1½ Tbsp ancho chile powder
  • 1½ Tbsp pasilla chile powder
  • 1 Tbsp sugar
  • 1½ Tbsp ground cumin
  • ½ tsp chopped thyme
  • ½ tsp dried oregano
  • ½ tsp ground black pepper
  • ½ tsp cayenne pepper
  • 3 chipotle peppers, seeded and chopped
  • 2 bags, baked tortilla chips
  • 4oz sliced pickled jalapeños
  • 1½ cups grated cotija cheese
  • ½ cup chopped cilantro

In a large pot, heat vegetable oil. Brown ground turkey, breaking up large pieces with a spoon or spatula.

Once browned, add onions and bell pepper, then lower to medium heat. Stir continuously until onions are soft and translucent.

Add garlic, ancho chile powder, pasilla chile powder, cumin, sugar, thyme, cayenne pepper, oregano, and black pepper. Heat over medium heat while stirring for 12 minutes.

Pour in chicken stock, chickpeas, diced tomatoes, tomato sauce, tomato paste, cider vinegar, and chipotle peppers. Keep stirring to mix well, and reduce heat to a simmer for at least 40 minutes. Reserve until needed.

To assemble the nachos: Arrange tortilla chips in a pile on serving platter and pour turkey chili over chips. Garnish with grated cotija cheese, pickled jalapenos, and fresh chopped cilantro.


Turkey Nachos Supreme Tell a Friend

These nachos turn into a full meal with ground turkey, fresh veggies, and protein-rich beans serve with a salad.

Share This Recipe.

Number of Servings:

Ingredients:

Directions:

Heat oven to 425° F. Spread tortilla wedges on 2 baking sheets. Bake at 425° for 5 minutes. Flip over spray with nonstick cooking spray and bake for 4-5 minutes more, until crispy.

Heat oil in a large skillet over medium-high heat. Add turkey and green pepper, stirring occasionally. Cook for 2 minutes, until turkey is no longer pink. Stir in tomato sauce and 1/3 cup water. Reserve 1 tsp of the taco seasoning mix and add remainder to skillet. Cook for 4 minutes, stirring occasionally.

Reduce oven temp to 350° F. Line bottom and sides of a 13x9x2-inch baking dish with tortilla chips. Spoon turkey mixture, beans and salsa evenly over chips. Top with scallions and Monterrey Jack cheese. Bake at 350° for 15 minutes, until heated through and cheese is melted.

To serve, scatter tomatoes and cilantro over nachos. Serve with salad and lime wedges for squeezing.

Brief Description

These nachos turn into a full meal with ground turkey, fresh veggies, and protein-rich beans serve with a salad.


Turkey Carnitas | Leftover Turkey Recipe

So, turkey carnitas. My husband yearns for greasier, more scrumptious recipes at home. I crave pretty much the opposite. Usually we veer more toward my tastes (I am the one doing the cooking after all), but I do occasionally like to indulge him.

So, with Thanksgiving Turkey leftovers in my fridge, I concocted the crazy idea of pan frying the shredded meat for some homemade carnitas (a dish I would never otherwise make or order). Pan fried in a bit of olive oil, mixed with the right seasonings, and we had deliciousness on our hands.

I should make this recipe throughout the year with shredded chicken, I just never think about it. I love making turkey carnitas with the leftovers, however, because the oil helps with any dryness and it’s a great way to use up what’s left of the white and dark meat.

Fast, Easy Carnitas Recipe (i.e. not in a slow cooker)

This recipe for carnitas is far from traditional. Low and slow (often in a slow cooker) is the authentic, scrumptious way to cook traditional pork carnitas. This is the quick and easy weeknight meal version that everyone loves.

I mentioned above (and below in the recipe) that it’s best with a mixture of white and dark meat. I’m a white meat person, but the bit of fat in the dark meat really makes it all work together.

I should also note that since everybody cooks the turkeys and chickens with a varied amount of salt and other seasonings, you may want to play the salt by ear in the recipe. I’ve made it before with turkey leftovers from Thanksgiving and afterwards it needed salt.

The last time I made it, the smaller bird that I bought at the market apparently had a lot of salt, because they were on the saltier side (nothing sour cream and avocado didn’t fix)! And we made nachos this time – with salty chips, so that’s another level of salt.

If you’re serving carnitas tacos, I think the recipe is great as-is. Turkey carnitas nachos, however, might very well benefit from less salt for starters.

Check out these other great Thanksgiving leftover recipes, including this turkey white bean chili!


Smoked Turkey Nachos

Nachos are a great snack to serve for a friendly get together, but if you’re thinking of doing something different than the usual nacho recipe, consider these turkey nachos. They’re very simple to make, and this particular recipe makes for about four servings&mdashso you’ll be able to cook up these nachos quickly and be able to share them with the whole family in no time. This recipe is definitely a delicious one, and we’re eager to hear your thoughts. After enjoying these nachos, please rate and review them, and share your opinions about this recipe with your family and friends on Facebook and Twitter. We can’t wait to hear what you think!

Turkey nachos are both filling and delicious, and they’re fairly simple to make, as well. All that’s needed for this dish is a ½ (8 ounce) bag of tortilla chips, eight ounces of Cabot Pepper Jack, Cabot Monterey Jack or Cabot Mild Cheddar (feel free to also mix up a variety of different cheeses as well), four ounces of smoked turkey breast, ½ cup of sliced black olives, ¼ cup diced mild green chilies (or pickled jalapenos), tomato salsa and Cabot Sour Cream. These nachos only need to bake for roughly five to eight minutes and are a perfect football appetizer! Also, you can serve these nachos with salsa and sour cream to add a little extra flavor.

Cabot Creamery is a 800 farm family owned dairy cooperative that have been making cheeses and various dairy products for years. Therefore, we have the knowledge and skills needed to craft top-notch, high quality cheeses like the Cabot Pepper Jack or the Cabot Monterey Jack that’s used in this nacho recipe. We love all the cheeses that we make, and we’re confident that you will too. We want to make sure that you and your family enjoys these nachos, so after trying them out, feel free to share this recipe with your friends on Facebook and Twitter.

Ingredients

½ (8-ounce) bag tortilla chips
8 ounces Cabot Pepper Jack, Cabot Monterey Jack or Cabot Mild Cheddar, grated (about 2 cups)
4 ounces smoked turkey breast, chopped (about 1 cup)
½ cup sliced black olives
¼ cup diced mild green chilies or pickled jalapenos
Tomato salsa (mild, medium or hot)
Cabot Sour Cream

Interested in creating this tasty recipe?

Get the ingredients you need at a convenient nearby location.

Directions

PREHAT oven to 450°F.

SPREAD tortilla chips in an even layer on a large oven-proof platter or foil-lined baking sheet. Sprinkle one-fourth of cheese over chips. Top with turkey breast, olives, chilies or jalapenos. Sprinkle remaining cheese evenly over top.

BAKE for 5 to 8 minutes, or until cheese is melted and bubbly. Serve with salsa and sour cream.


Turkey Chili Nachos

We recently, for March break, flew to San Diego for vacation. We have now been there 4 times and love the area. We are lucky enough to have a time share up in Escondido. I love going there for many reasons but one is to shop at Trader Joe&rsquos, I am in heaven in that store!! That is where I shopped for these scrumptious Turkey Chili Nachos. They have such great products, produce, wine, for incredibly inexpensive prices.

So on the plane I take all of my recent magazines and create a menu and shopping list. After checking in at the resort we are off to Trader Joe&rsquos!! Woohoo, vacation has started. One of the recipes I wanted to try was Turkey Chili Nachos, man that sounded good!!

It was from a Canadian Living Magazine but I adapted it slightly to what I found available.

Now the photos are not the best as I just had my phone for pictures, but you get the idea of how delicious these are!! Honestly, one of the best if not the best nachos I have ever had or made. They were scrumptious!!


  1. Process onion, capsicum and carrot in processor until fine.
  2. Pan fry turkey mince until browned, breaking up any lumps. Stir through tomato paste to coat. Add processed veggies and cook for five minutes before adding crushed tomatoes. Simmer until thickened.
  3. Layer corn chips, grated cheese and turkey sauce on a baking tray, the bake in oven for 15minutes at 180c
  4. Serve with diced avocado and sour cream

I created this recipe for my fussy children as it's a fun dish that sneaks some extra protein and veggies in to them