Turkey and Veggie Nachos recipe

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Ingredients

½ pound ground turkey breast
1 tablespoon olive oil
¼ onion, minced
1 zucchini, chopped
1 yellow squash, chopped
1 pinch kosher salt
⅓ cup water
½ (1 ounce) packet taco seasoning mix
½ (15 ounce) can fat-free refried beans
½ (15.5 ounce) jar queso dip
1 (14.5 ounce) package baked tortilla chips
1 tomato, chopped

Nutrition Info

338 calories
carbohydrate: 53.1 g
cholesterol: 30.5 mg
fat: 8.1 g
fiber: 5.9 g
protein: 16.1 g
saturatedFat: 2.9 g
servingSize: -
sodium: 915.9 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat. Drain and discard grease.

  2. Heat olive oil in a second skillet over medium heat. Add onion to the hot pan, cook and stir until soft and translucent, 3 to 5 minutes. Add zucchini, yellow squash, and salt. Cook until soft, 3 to 5 minutes more. Add cooked turkey, water, and taco seasoning. Cook until some of the water has evaporated, 1 to 3 minutes.

  3. Place refried beans in a microwave-safe bowl and warm in the microwave, 1 to 3 minutes. Place queso dip in a microwave-safe bowl and warm in the microwave, 1 to 3 minutes.

  4. Meanwhile, arrange tortilla chips on a serving plate. Spread warm refried beans and queso dip on top of the chips. Add turkey-vegetable mixture. Top with chopped tomato.

Recipe Yield

8 servings

Recipe Note

Nachos with a tiny twist: Add veggies without them knowing!

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