Turkey Nachos!!

This is my standard recipe for my family.

Ingredients:

1 pound ground turkey (I like 85/15 but you can go leaner if you like. I find the leaner meat a little dry.)
1/2 can - 1 whole can of diced tomatoes (I like no salt version)
1/2 onion diced

for seasoning you can make your own with 1/2 tsp each: cumin, garlic powder, onion powder, pepper, and Mrs. Dash table blend or you can put in a 1/2 packet - 1 whole packet of McCormicks taco seasoning.

If you like spice add 1/2 can of diced green chilies

Directions:

In a non stick skillet saute your onions for a few minutes. Add in your meat and brown the meat. If making your own seasoning seasoning add it to the meat while cooking. If using the taco seasoning add after you drain the meat.

Drain the meat and put it back in the skillet. Add tomatoes with liquid from can and green chilies (if you like)

Simmer on low while you fix your sides and shells. We usually have lettuce, cilantro (chopped) and pico de gallo on top of the tacos.

Should serve 4 people a couple tacos each. In my house it serves six people because our portions are tiny.

For nachos I use same recipe adding in black beans and corn to the meat. I put whole grain tortilla chips on baking sheet. Sprinkle meat and a little low cal cheese on top. Bake in the oven until cheese is melted.

World Table Multi Grain Tortilla Chips......YUM.....Try them for your Nacho's. Dice your own tomato's, onion and fresh cilantro. Fresh squeezed lemon juice for some flavor. And of course the turkey. That's how I would make them.

I can't wait for the afternoon games!!!!!!

Prep Time: 5 minutes
Cook Time: 23 minutes
Yield: Serves 6
Cost per Serving: $1.80

Ingredients
2 teaspoons vegetable oil
1 onion, finely chopped
Salt
1 clove garlic, finely chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin
8 ounces lean ground turkey
1 9-oz. bag baked corn tortilla chips
1 cup canned black beans, rinsed and drained
1 cup cherry tomatoes, chopped
8 ounces reduced-fat pepper Jack, shredded

Preparation
1. Preheat oven to 400ºF. Warm oil in a skillet over medium heat. Add onion, sprinkle lightly with salt and cook, stirring occasionally, until softened, 3 to 5 minutes. Add garlic, chili powder, cumin and a pinch of salt and sauté 30 seconds longer. Add turkey and cook, stirring and breaking up meat with a wooden spoon, until cooked through, 5 to 7 minutes.

2. Spread 1/2 bag of chips in a single layer in a 9-by-13-inch baking dish. Spoon 1/2 of turkey mixture over chips. Spread 1/2 of beans and 1/2 of cherry tomatoes over turkey. Sprinkle with 1/2 of cheese. Repeat with remaining chips, turkey, beans, tomatoes and cheese. Bake uncovered until cheese is melted, 7 to 10 minutes. Serve immediately.

Nutritional Information
Calories:
421
Fat:
20g (sat 8g)
Protein:
22g
Carbohydrate:
44g
Fiber:
6g
Cholesterol:
67mg
Sodium:
865mg

Loaded Nachos

Yield: 9 servings (serving size: 3 loaded chips)

Ingredients
8 ounces ground round(ground turkey can be used)
1/2 cup chopped bottled roasted red bell peppers
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 garlic clove, crushed
Cooking spray
1 (16-ounce) can fat-free refried beans with mild chiles
1/4 cup minced fresh cilantro, divided
1/4 cup chopped green onions, divided
27 baked tortilla chips (about 3 ounces)
1 cup (4 ounces) shredded Monterey Jack cheese
3 tablespoons low-fat sour cream
27 pickled jalapeño pepper slices (optional)
Preparation
Preheat oven to 375°.

Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in the bell peppers and next 5 ingredients (bell peppers through garlic), and cook for 8 minutes or until thick, stirring occasionally. Remove from pan.

Place pan coated with cooking spray over medium heat until hot. Add beans, 2 tablespoons cilantro, and 2 tablespoons green onions; cook 2 minutes or until thoroughly heated. Place chips on a large serving platter; spread warm bean mixture over each chip. Spoon meat mixture over bean mixture; top with cheese. Bake at 375° for 9 minutes or until cheese melts. Remove from oven; top with sour cream, 2 tablespoons cilantro, and 2 tablespoons onions. Top with jalapeño pepper slices, if desired. Serve immediately.

Nutritional Information
Calories:
183 (30% from fat)
Fat:
6.2g (sat 3.2g,mono 2g,poly 0.4g)
Protein:
37.3g
Carbohydrate:
19.2g
Fiber:
2.9g
Cholesterol:
26mg
Iron:
2.3mg
Sodium:
449mg
Calcium:
152mg

This is what I would like to make today for the football games today... any healthy tips would be greatly appreciated.

I dont have a recipe but I HAD to say .....LETS GO STEELERS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! :laugh: