1 – 1-1/2 lbs. lean ground turkey
Non-stick cooking spray
1 small onion, diced
1 Tbsp. garlic, minced
2 Tbsp. ground cumin
1-1/2 Tbsp. chili powder
1-1/2 tsp. salt
1 tsp. ground black pepper
1/2 cup tap water
1/2 cup light Colby cheese, shredded
2 Tbsp. jalapenos, sliced
1/4 cup chunky salsa
1 Tbsp. fat-free sour cream
1 – 1-1/2 cups. guacamole
4-5 servings “restaurant style” tortilla chips
Spray the inside of a medium pan with non-stick cooking spray. Add ground turkey and stir over medium-high heat,to begin browning. Add diced onion, minced garlic, cumin, chili powder, salt, black pepper and water. Continually stir, until meat is completely browned. Set heat to low.
In a large serving platter with a slight ridge set up tortilla chips into a single layer. Drain meat completely and top chips with the cooked turkey taco meat. Next, sprinkle evenly with cheese and add the jalapeno slices. Put into the microwave oven with a vented cover and cook, on high heat, for about 1-1/2 – 2 minutes, until cheese is completely melted.
Carefully remove hot serving platter from oven with a heat resistant oven mitt and top evenly with guacamole, salsa and a dollop of sour cream.
Serve immediately and enjoy!
Karen’s Note: This is a recipe that you can make during a sporting event or game, but you may want to have all the ingredients fully prepared ahead of time, so this will only take about 10-15 minutes to assemble and heat. The meat can be reheated by microwave, but remember to drain the meat, prior to adding to the nachos. That way your nachos don’t become “soggy”!