• 1 tablespoon olive oil
  • 1 pound ground turkey breast
  • 1 clove garlic, finely chopped or grated
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 2 tablespoons chicken stock or water
  • 1 6-ounce bag multigrain tortilla chips
  • 1 14.5-ounce can black beans, drained and rinsed
  • 1 cup sharp white cheddar, shredded
  • 1 avocado, coarsely chopped
  • 1 romaine heart, thinly sliced
  • 1 cup Greek yogurt
  • 1/2 red onion, thinly sliced
  • 1 handful cilantro, picked and chopped
  • Juice of 1 lime
  • 1/4 cup pickled jalapeños, for garnish (optional)


Serves: 4


Preheat broiler.

Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add in the turkey and cook, breaking it up into small pieces with a wooden spoon or a potato masher.

Once the meat is just about cooked through, add garlic, chili powder, cumin, smoked paprika, oregano, salt and pepper. Deglaze the pan with a few tablespoons of stock or water, and remove from heat.

While the turkey is cooking, arrange tortilla chips in an even layer on a large sheet tray. Top with turkey mixture and scatter black beans over the top. Top with cheddar cheese and broil in the oven for about 2-3 minutes, or until the cheese has melted.

Top hot nachos with avocado, romaine, yogurt, red onion, cilantro, lime juice and jalapeños.