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Loaded Ground Turkey and Black Bean Nachos

A warm and hearty dish of loaded nachos featuring ground turkey and black beans, perfect for gatherings and cozy evenings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Mexican
Calories: 1300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground turkey Opt for lean variety for a healthier option.
  • 1 can black beans, drained and rinsed
  • 1 cup shredded cheese (cheddar or Mexican blend) Can use pepper jack or dairy-free alternatives.
  • 1 cup tortilla chips Use gluten-free chips if needed.
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped green onions Fresh herbs like cilantro can also be added.
  • 1 tsp taco seasoning
  • 1/2 cup sour cream Greek yogurt can be used as a healthier substitute.
  • 1 whole avocado, diced
  • as needed salsa, for serving

Method
 

Preparation
  1. In a skillet, cook the ground turkey over medium heat until it is no longer pink. Make sure to break it up as it cooks. Once it’s fully cooked, add in the taco seasoning and stir well to combine all the flavors.
  2. Preheat your oven to 350°F (175°C). While the oven is heating, take a large baking dish and layer the tortilla chips evenly across the bottom. This will be the base of your nachos.
Building
  1. Once the turkey is seasoned and cooked, layer it over the tortilla chips. Next, add the rinsed black beans, diced tomatoes, and finish with shredded cheese on top. Make sure to spread everything evenly for a more balanced bake.
Baking
  1. Place the baking dish in the preheated oven and bake for about 10 minutes, or until the cheese has melted and is bubbly. Keep an eye on it to prevent overcooking.
Topping
  1. Remove your nachos from the oven and immediately top with chopped green onions, diced avocado, and a generous dollop of sour cream.
Serving
  1. Serve your loaded nachos warm alongside salsa for dipping. Enjoy each flavorful bite with friends and family as you gather around the table.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the unbaked nacho assembly and bake fresh when ready.