Print Friendly, PDF & Email


2 servings


0 hours 20 mins


0 hours 50 mins


1 hours 50 mins
My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.


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


1. Preheat the broiler to high.

2. 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.

3. 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)

4. 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.

5. 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.

NOTE: 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 into one big plate of food. Don’t get me started on the number of people who don’t like “sharing” their food! LOL

To lighten this dish up even further, I started using ground turkey and then eventually 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 substitutions.) My preference is the FAGE brand but use your favorite.

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).