We are absolutely hooked on this tasty twist of the traditional nacho recipe! The vegetables add the boost of fiber and vitamins we all want our families to get more of, and the ground turkey helps keep the fat down without losing the protein that is so desired.
Serve these lightened up nachos as dinner, lunch or a side. However you include this recipe, it is sure to please everyone at the table!
Prep time: 30 minutes
Cook time: 25 minutes
1 lb. ground turkey breast
1-(15-ounce) can red kidney beans, drained and rinsed well
2 ½ quarts water, divided
2 Tablespoons taco seasoning (recipe follows)
1 medium bunch broccoli, broken into small florets
1 medium head cauliflower, broken into small florets
8 ounces bite-sized tortilla chips
2 cups shredded reduced-fat mild cheddar cheese
¼ cup chopped red bell pepper
1-(2.25-ounce) can sliced black olives, drained (optional)
In a skillet, cook ground turkey over medium heat until no longer pink; drain. Add kidney beans and warm through. Add 3⁄4 cup water and taco sea- soning. Simmer for 15 minutes. Meanwhile, in a large saucepan, bring remaining water to a boil. Add broccoli and cauliflower. Cook for 2 minutes; drain.
Place chips in a shallow, ovenproof dish. Top with turkey and bean mixture, broccoli and cauli- flower. In a bowl, combine shredded cheese and red pepper. Sprinkle over vegetables. Top with olives.
Bake at 350°F for 10 minutes or until heated through.
Tip: You can use frozen broccoli and cauliflower- just defrost the vegetables and add to dish prior to putting into the oven.
Yield: Makes 2 Tablespoons
1 Tablespoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
½ teaspoon dried oregano, crushed
½ teaspoon paprika
1 ½ teaspoons ground cumin
1 teaspoon black pepper
Combine all ingredients. Store in an airtight container until ready to use.
Nutrition Facts per serving: 390 calories, 16 grams fat, 6 grams saturated fat, 0 grams trans fat, 560 mg sodium, 34 grams carb, 8 grams fiber, 5 grams sugar, 23 grams protein
By: Kristin Doyle. Author of Dine and Dish.