Thursday, August 25, 2016

turkey enchilada nachos... 25 minutes

the goods:

multigrain, scoop tortilla chips
2 tablespoons olive oil
1 pound ground turkey
1 teaspoon dried oregano
1 can (10 ounce) enchilada sauce
a few dashes of hot sauce
3/4 cup grated sharp cheddar cheese
1/2 can (7 ounces) refried beans
1/2 can (7 ounces) corn, drained
1/2 avocado, cut into chunks
1 tomato, chopped
sliced pickled jalapenos
chopped cilantro
Heat olive oil in a skillet, add ground turkey and cook until no longer pink. Stir in enchilada sauce and oregano. Cook, covered, until sauce is reduced by third. Season with hot sauce. Remove from heat.
Pour refried beans into a small saucepan, and warm.
Turn the oven on broil. AT the bottom of a cast-iron skillet arrange a layer of tortilla chips. Top with half the turkey mixture, half the refried beans, and half the cheese. Arrange another layer of chips and top with remaining turkey, refried beans, and cheese.
Broil until cheese is melted, about 5 minutes (keep and eye on it).
Remove from oven and top with tomato, avocado, jalapeno, and cilantro. Throw some more hot sauce on as needed.

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