World’s Greatest Nachos – Teri Boggess
This is very fast and yummy and tastes great the next day. Most of the time we do not use the chips and cheese, but use soft taco shells and use this as the filling with shredded lettuce and other taco stuff that your family enjoys. I always double this recipe for my family, except I do not double the beans and tomatoes because some are picky about that stuff.
Turkey Picadillo:
½ tsp. vegetable oil
8 oz. ground turkey or chicken
½ tsp. ground cumin
½ tsp. dried oregano
½ tsp. salt
½ cup green pepper, finely chopped
1 tsp. flour
1 tsp. chili powder(I cut this amount in half because it is a little hot for children)
1 Tbsp. cider vinegar
2 tsp. sugar
1 small can crushed tomatoes or cut tomatoes
1 can pink beans (such as Goya – I usually use small navy beans)
Heat oil in a large pan over meium-high heat. Add ground turkey, cumin, oregano, salt and pepper. Cook until turkey is browned, stirring to crumble. Stir in flour and chili powder; cook 1 minute. Add vinegar, sugar tomato; cook 3 minutes, stirring frequently. Add beans; cook until heated.
Nachos
Tortilla Chips
1 cup grated cheddar cheese
To prepare nachos, arrange chips on a large baking sheet covered in foil. Sprinkle with cheese and melt in over. WATCH CAREFULLY!! The tortilla chips will burn easily.
Can be served alone with turkey picadillo and chips or with any other toppings you enjoy; chopped cilantro, shredded lettuce, sliced radish, sour cream etc.