Description
A beginner-proof, one-pan appetizer or main course featuring crispy tortilla chips topped with seasoned ground turkey, melted cheese, and fresh toppings. Perfect for feeding a crowd with minimal effort and cleanup.
Ingredients
Scale
- 1 large bag (12–14 oz) thick restaurant-style tortilla chips
- 1 pound (450g) ground turkey (93% lean)
- 3 cups (approx. 300g) shredded cheese (Mexican blend or cheddar jack)
- 1 packet taco seasoning (or homemade mix: 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt, pepper)
- 2–3 tablespoons water
- 1 cup medium chunky salsa (drained if watery)
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup fresh jalapeños, sliced
- 3–4 stalks green onions, sliced
- 1/4 cup fresh cilantro, chopped
- Sour cream or Greek yogurt for serving
- Avocado or guacamole for serving
- Hot sauce for serving
Instructions
- Preheat oven to 375°F (190°C). Line a large 18×13 inch sheet pan with parchment paper or aluminum foil.
- Heat a skillet over medium-high heat. Add ground turkey and break into small crumbles with a spatula. Cook until no pink remains (6-8 minutes). Drain excess grease if necessary.
- Add taco seasoning and 2-3 tablespoons of water to the turkey. Stir and simmer for 1 minute to meld flavors. Remove from heat.
- Spread tortilla chips in a single layer on the prepared sheet pan.
- Evenly distribute the seasoned ground turkey over the chips.
- Generously sprinkle shredded cheese over the meat and chips.
- Bake for 5-7 minutes until cheese is melted and bubbling, and chip edges are golden brown.
- While baking, slice jalapeños and green onions.
- Remove pan from oven. Immediately scatter drained black beans, fresh jalapeños, green onions, and cilantro over the hot nachos.
- Let cool for 2-3 minutes to allow cheese to set slightly. Serve warm with sour cream, avocado, and hot sauce on the side.
Notes
Use thick, restaurant-style chips to prevent sogginess. Drain salsa and beans well to maintain crunch. For leftovers, store in an airtight container for up to 2 days and reheat in a 350°F oven to restore crispiness. Do not freeze as chips will lose texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: Approx. 1/8 of the p
- Calories: 350
- Sodium: 450
- Fat: 18
- Carbohydrates: 32
- Fiber: 3
- Protein: 18
Keywords: game day food, sheet pan nachos, ground turkey recipe, easy appetizer, crowd pleaser, one pan meal, beginner recipe, football snacks