I took this week off from work to just relax. I have plenty of vacation time and no actual vacation planned, so I thought it would be nice to have a week to just hang around the house, read, watch TV, etc. But I also thought I'd use some of my free time to try some new recipes. Since I am technically on vacation, and Joe is too since he's a teacher, I wanted to make some "fun" dinners this week. Luckily, the Rachael Ray newsletter landed in my inbox last week and I started browsing her recipes. I found many that I wanted to try that fell into the fun category and these Mega Turkey Nachos made it to tonight's menu. These were simple to make and very good. Both Joe and I really enjoyed them. I linked to the original recipe above, but I made several changes so my version is below. This dinner was a nice start to my week off!
Mega Turkey Nachos
1 pound extra lean ground turkey breast
1 tablespoon chili powder
1/2 tablespoon ground cumin
1 cup chopped green pepper
1 tablespoon minced garlic
1 box frozen corn kernels (10 ounces)
1 can black beans (15 ounces), rinsed and drained
1/2 cup chicken broth
Juice and zest of 1 lime
baked tortilla chips
1 1/2 cups shredded pepper Jack or sharp cheddar cheese, shredded
Pre-heat the oven 375ºF.Place a large skillet over medium-high heat and coat with cooking spray. Brown and crumble the ground turkey for 3-4 minutes and season with chili powder and cumin. Add green pepper and season with red pepper. Cook for 8-10 minutes, stir in corn and beans, then heat through and adjust seasoning. Stir in chicken broth and cook for 1-2 minutes more, remove from heat, then stir in lime zest and juice of the lime. Arrange a layer of chips on a baking sheet with edges, top with half of the turkey mixture and half of the cheese. Repeat once, ending with the cheese. Transfer to the oven and bake until the cheese is melted, 5-6 minutes. Top with salsa and sour cream and serve.