Let’s do dinner!
This is one of the simplest meals you can make and it takes less than 30 minutes from start to finish. If you have cooked chicken, ground turkey or beef already prepared, it comes together even faster.
Look at you—domestic goddess.
This has long been one of my favorite dinners. If you love everything nacho-related, you’ll appreciate how customizable and flavorful this is while still being incredibly easy. The balance of textures and seasonings makes it feel complex, even though it’s quick to prepare.
If this seems similar to some other weeknight Mexican-style meals, that’s because it is—bright, tangy and fast. Leftovers from a taco or burrito night work perfectly here, so plan your week to pair recipes and save time.
Okay, note to self: follow your own meal plan advice.
When I was a kid, my go-to snack was tortilla chips in the microwave topped with shredded cheese—yes, microwaved. I still reach for that nostalgic snack sometimes, but now I layer on more interesting toppings like crumbled cheese or barbecue sauce. After school it was always a quick bite and something to settle in with, often while watching after-school specials that would freak me out for days.
Imagine what I’d think of today’s TV—nope, I’d be a mess.
Sometimes I found leftover taco meat in the fridge and added it to those makeshift nachos. That mix-and-match habit stuck and evolved into this dinner.
I know some people dislike cilantro—look away if you must—but I love it. Its bright, herbal bite finishes nachos beautifully. If cilantro isn’t your thing, swap parsley or extra chives.
20-Minute Turkey Taco Nachos
Yield: 2 to 4 servings
Total Time: 20 mins
Ingredients
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 pound (94% lean) ground turkey (or your choice of protein)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1/3 cup low-sodium chicken stock
- 1 (8 ounce) bag tortilla chips
- 1 cup black beans, drained and rinsed if canned
- 6 ounces white cheddar cheese, freshly grated
- 4 green onions, sliced
- 2 tomatoes, chopped
- 2 cups shredded lettuce
- 1 avocado, chopped
- 1/2 cup freshly torn cilantro
- 2 tablespoons snipped chives
- Plain Greek yogurt or sour cream for serving
Instructions
- Heat a large skillet over medium heat and add the olive oil. Sauté the diced onion and minced garlic for about 2 minutes. Add the ground turkey, breaking it up with a spoon, and cook until browned, about 6–8 minutes.
- While the turkey cooks, line a baking sheet with foil or parchment and spread the tortilla chips in an even layer. Chop tomatoes, lettuce, green onions and avocado if you haven’t already. In a small bowl, combine chili powder, cumin, smoked paprika, onion powder, cayenne, salt and pepper.
- Add the spice mix to the turkey and stir until evenly coated, continuing to break up any clumps. Stir in the chicken stock and cook briefly to combine.
- Preheat the oven broiler. Sprinkle half the grated cheese over the chips, then spread the seasoned turkey evenly on top. Add black beans and finish with the remaining cheese. Broil 1–2 minutes just until the cheese is melted and the chips are warm—watch closely to avoid burning.
- Remove from the oven and immediately scatter tomatoes, shredded lettuce, sliced green onions, avocado, cilantro and chives over the hot nachos. Serve with Greek yogurt or sour cream.
Course: Appetizer
Cuisine: Mexican
PS: I wrote this late at night and immediately had to microwave some nachos. No joke.