Jeanette’s Turkey Dinner Nachos

by Rachael Ray Show Staff 11:55 AM, June 16, 2016

Rachael Ray Show

Aired June 16, 2016

Serves 4

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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)


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.