Everyone loves nachos. I mean really, how can you go to a Mexican restaurant and not order a huge pile of this goodness? AND they go so well with those margaritas, right?
Well, I’ve always had a problem with all those soggy chips in the middle (or to be honest, most of the dish). I loved the crunchy chips on the outside with a mix of everything right on my fresh, crunchy chip. I never wanted anything to do with that mess in the middle! I know, a little weird but I’ve always had this issue with texture…I don’t like “mush”.
So that is really why I started to make nachos like this. But over the years, the whole concept has really come into it’s own. First, I found a whole group of followers that didn’t like “mush” either. Then, I really wanted to practice some portion control and this was the perfect way to do it. I could take a serving, enjoy it and move on. I also started serving this as a starter for a meal or as a plate of individual appetizers. They were a hit at Super Bowl parties. People no longer had to stand around the buffet hovering and heaven forbid, double dipping into that one big plate of food. Don’t get me started on the number of people who don’t like “sharing” their food! LOL Now, this shows up all the time on game day and during the week when I want a “snack”.
So, let’s get started by pulling together the toppings nacho filling. Spray a large skillet with cooking spray and add a little olive oil to the pan. When really hot, add the chopped onion, red bell pepper and chopped jalapeno. Saute until the veggies are soft and fragrant. A couple of minutes. Add the chopped garlic and cook for another minute stirring the garlic into the other vegetables.
Add the tomato paste to the skillet and using a rubber spatula, mix the paste into the veggies to combine. Cook for about 2 minutes. Add the ground turkey and chili spic and stir into the veggies. Cook for about five to eight minutes stirring occasionally to get everything incorporated and get the meat full cooked. Use a wooden spoon to break up the meat.
You are now ready to assemble the party nachos and get them ready for the oven. Have the broiler set to high. On one or two baking sheets covered in foil or parchment paper, lay out individual tortilla chips. Top each with a heaping tablespoon of the turkey mix. Sprinkle each with some of the cheddar cheese.
Place under the broiler for one to two minutes to melt the cheese and heat everything through.
Topping the party nachos is almost as much fun as eating them. I keep it simple with smashed avocado (guacamole), some fat-free Greek yogurt and some chopped green onions.
To lighten this dish up even further, I started using 99% fat free turkey (Don’t worry about it being dry. By the time you add the tomato paste, veggies and the toppings, it is just delicious.). I switched to fat free Greek yogurt in lieu of sour cream years ago. (One of my greatest substitution discoveries.) My preference is the FAGE brand but use your favorite. I call this dish one of my secret weapons. When I’m really craving those bar snacks and those delicious appetizers, I know I can make these, cut out all the unnecessary fat and have a delicious, portion controlled appetizer or snack. I serve these all the time and no one has ever accused me of serving “diet food”. You could also serve some salsa with these and of course, full fat sour cream.
As with all my recipes, go ahead and use beef if that is your preference. Sour cream? Sure. Like mush? Go ahead and pile this mixture on a ton of chips…you won’t hurt my feelings. But do try it and of course have it with a Margarita. Try my Limequat Margarita (a fun take on the traditional Margaritas you get at restaurants) or make my Pitcher Margaritas.
Like this dish? Be sure to try some of my other Mexican inspired recipes.
Black Bean and Veggie Quesadillas
Tortilla Chips with Kiwano Salsa, Kiwano Guacamole & Kiwano Yogurt Dip
Easy and Healthy Chicken Quesadillas
Party Nachos
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Lb. 99% fat free ground turkey
- ½ Yellow onion, finely chopped
- ¼ Red bell pepper, finely chopped
- ¼ Jalapeno, finely chopped
- 1 Garlic clove, finely chopped
- 4 Tbsp. Chili mix seasoning (your favorite)
- 1 Tbsp. Tomato Paste
- 1 Tbsp. Olive Oil
- 24 Tortilla Chips
- ¼ Cup Fage Fat Free Greek Yogurt
- 1 Avocado, smashed with salt and pepper
- ¼ Cup Shredded Cheddar Cheese
Instructions
- Preheat the broiler to high.
- Spray a large skillet with cooking spray and add the tablespoon of olive oil. Let get hot. Add the onion, pepper and jalapeno and cook until vegetables are soft. (2-3 minutes). Add the garlic and cook for one more minute. Add the tomato paste and stir into the veggies and cook for about 2 more minutes.
- Add the ground turkey meat and chili seasoning. Break up the meat with a wooden spoon and brown the meat while stirring in all the veggies. Cook until the meat is cooked through. (about 5-8 minutes).
- Place your individual tortilla chips on one or two baking sheets. Top each with a tablespoon of the meat mixture and sprinkle with some of the cheese. Place under the broiler until the cheese is melted and bubbling. About 1-2 minutes.
- Top each chip with a little yogurt and a little avocado. Sprinkle with chopped chives if using. Serve on a big platter if guests are helping themselves or on individual plates if serving as a first course. Enjoy.
