20-Minute Turkey Taco Nachos.

Let’s do dinner!

This is, like, the easiest thing in the universe and will take you less than half an hour to throw together. And even less time than that if you can be all domestic and prepared and have some chicken or ground turkey or beef prepped ahead of time.

Look at you. Just like Martha.

So. This is one of my favorite meals. I’m sure it comes as no surprise since I love all things nacho-y, but this is so simple, so customizable, so complex in flavor but so easy at the same time. It’s so easy, I hate it.

And yeah. I realize this is in the same… flavor family (?) as those burritos on Monday, but who doesn’t love a super quick, delicious meal on the weeknights? Or as I still refer to them… on school nights. I didn’t want to wait another second to share. PLUS. Maybe you have some leftovers or something from that meal… and they can work here. Or vice versa. Or you can plan your week and include both of these meals a few days apart and already have all the goods.

Wow. I need to take my own advice.

I’ve gone on and on about how one of my go-to snacks as a kid was tortilla chips microwaved (yes, mi.cro.waved.) with shredded cheese on top. Well – who are we kidding –  it’s still a snack I sometimes nostalgically frequent. It’s just that now I add more sophisticated ingredients on top, like crumbled gorgonzola or bone suckin’ bbq sauce. But anyway, when I came home from school it was often the microwaved chips or a little quesadilla. Then I’d settle in to watch one of those wacky after school specials (please tell me you remember those) that would freak me out and make me so nervous about something that I wouldn’t be able to sleep for days.

Seriously. I can’t imagine the freaking out I’d be doing these days if I watched what is currently on television. I’d need to be either permanently sedated or locked out of most cable channels.

Occasionally though, way back when, I’d find some leftover taco meat in the fridge and add it to those makeshift nachos. So clever.

The love for that stuff stuck.

I know. I know. Cilantro haters, advert your eyes.

I, however, adore it… in all it’s delicious, soapy glory. In fact, I could probably just bite a few leaves off a bunch and eat them like that.

How grossed out are you right now? Heart you.

20-Minute Turkey Taco Nachos

Yield: 2 to 4

Total Time: 20 minutes mins

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5 from 6 votes

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Ingredients

• 1/2 sweet onion, diced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 pound (94% lean) ground turkey, or whatever you choose
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1/3 cup low-sodium chicken stock
• 1 (8 ounce) bag of your favorite tortilla chips
• 1 cup black beans, if canned, then drained and rinsed
• 6 ounces white cheddar cheese, freshly grated
• 4 green onions, sliced
• 2 tomatoes, chopped
• 2 cups lettuce, shredded
• 1 avocado, chopped
• 1/2 cup freshly torn cilantro
• 2 tablespoons snipped chives
• plain greek yogurt or sour cream for serving

Instructions 

• Heat a large skillet over medium heat and add olive oil. Add onions and garlic, stirring well and cook for 2 minutes. Add in ground turkey, breaking up with a large wooden spoon. Cook until browned, about 6-8 minutes.
• While turkey is cooking, line a baking sheet with aluminum foil or parchment paper and spread tortilla chips out. You can also chop the tomatoes, lettuce, onions and avocado at this time. In a small bowl, combine chili powder, cumin, paprika, onion powder, cayenne, salt and pepper. Add it to the turkey and stir well (continuing to break up the pieces of turkey with the spoon) until combined, then stir in chicken stock. Toss well to combine.
• Heat the broiler on your oven. Add half of the cheese over top of the chips. Evenly spread turkey over the cheese and chips, then cover with the black beans and remaining cheese. Place under the broiler for 1-2 minutes, just until cheese is melty and gooey and the chips are warm. Remove from the oven and immediately cover with tomatoes, lettuce, onions, avocado and cilantro. Serve with yogurt/sour cream and chives. (AND BEER.)

Course: Appetizer

Cuisine: Mexican

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PS: I wrote this at 10PM and had to immediately go microwave some nachos. Not even kidding.