Turkey Nachos Supreme

Prep Time 15 min
Cook Time 15 min
Servings 4


  • 8 ounces Foster Farms Ground Turkey – 93% Lean, crumbled

  • 2 6.9-ounce packages corn tortillas, cut into 6 wedges each

  • Non-stick cooking spray

  • 1 tablespoon vegetable oil

  • ½ medium green bell pepper, chopped

  • ⅓ cup water

  • 1 8-ounce can reduced sodium tomato sauce

  • 1 1-ounce package reduced sodium taco seasoning mix

  • 1 15-ounce can no-salt added black beans, rinsed

  • ½ cup prepared salsa

  • 4 scallions, thinly sliced

  • ½ cup shredded reduced-fat Monterey Jack cheese

  • 2 plum tomatoes, seeds removed, sliced

  • ½ cup cilantro leaves


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

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

    3. Reduce oven temp to 350°. Line bottom and sides of a 13 x 9 x 2-inch baking dish with the tortilla wedges. Spoon turkey mixture, beans and salsa evenly over wedges. Top with scallions and cheese. Bake until heated through and cheese is melted, 15 minutes. To serve, scatter tomatoes and cilantro over nachos.

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.