Zesty Turkey & Corn Nachos

Who can resist a plate of nachos? By substituting flavorful ground turkey for the more traditional ground beef and adding corn and black beans, along with your favorite toppings, you amp up both the flavor and nutrition levels of the dish!

Serves 4; Prep: 25 min

Ingredients

• 1 medium onion, chopped

• 1 lb. Kochs All Natural Ground Turkey

• 2 teaspoons ground cumin 

• .5 teaspoons chile powder

• Salt & Pepper

• 1 cup Pinwheel Local Sweet Corn (frozen)

• 1 package Your Organics Ready-to-Eat Black Beans

• 1/3 jar Serious Foodie Roasted Hatch Chile Sauce, or favorite salsa

• Tortilla Chips

• 1.25 cups Shredded Monterey Jack, Cheddar Cheese, or a mixture

• Nacho toppings of your choice (diced tomatoes, jalapenos, diced avocado, sour cream, hot sauce)

Instructions

1. Preheat oven to 400F. Saute onion in a tablespoon of vegetable oil on medium heat in a wide skillet until soft and translucent; add the cumin and chili powder and cook for an additional 30 sec. Add ground turkey to the skillet and cook on medium until fully browned. Drain any excess oil from the pan.

2. Add in the corn and black beans, as well as half a jar of the Hatch Chili Sauce, or 4 oz. of other salsa. Stir to combine and heat the corn through. Taste and season as needed with salt, pepper and additional chile powder or hot sauce, if desired.

3. Place tortilla chips on a baking sheet in an even layer and bake for 5-7 min. until just lightly browned (this keeps them from getting soggy when the toppings are added.) Remove the chips from the oven and top with the turkey mixture, then the shredded cheese. Return to oven and bake until the cheese melts; keep a close eye on the nachos so the cheese doesn’t burn.

4. Remove from oven, move the nackos to a platter and top with your favorite garnishes (fresh tomato, jalapeño, avocado, sour cream, scallions, hot sauce or pico de gallo, etc.)

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