Mexican, The Weekly Menus and Recipes

Recipe 14.4: Game-day Nachos

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We love a plate of good nachos, but never tend to order them when we go out. Instead, we like to make them ourselves. This particular plate of nachos came on a Sunday, during the Broncos game. I think the Broncos ended up losing, but at least our lunch was a winner! You can top these nachos with just about anything you like, but I’ll just give directions for what we ate on ours.


Tortilla chips

1 lb. ground turkey

1 1/2 cups shredded cheddar cheese

1/4 cup pickled jalapenos

1 bunch green onions, sliced

2 tomatoes, diced

1 can black beans, no salt added

1 can pinto beans, no salt added

3 tbs. canola oil

3 cloves garlic, minced

1/2 tsp. cumin, chili powder and paprika

1/4 tsp. salt, pepper, and cayenne pepper

1/4 cup water


Brown turkey in a large skillet over medium heat. Once nearly browned, about 5 minutes, add spices to the pan, stir to coat. Stir in water and bring to a boil. Let boil until all water is absorbed.

While turkey cooks, heat broiler on low and prepare beans. Heat canola oil in a small saucepan over medium heat. Add garlic and allow to soften and become fragrant. Drain and rinse beans, then add to saucepan. Stir to combine, then use a potato masher to mash up the beans. Reduce heat to low.

Pile chips on an oven-safe plate, then sprinkle with cheese. Place directly on top rack of oven and broil until cheese is melted, 3-4 minutes. Remove from oven and sprinkle with turkey, green onions, pickled jalapenos, and tomatoes. Place scoop of beans in the center.