Turkey Nachos

Turkey Nachos

My turkey nachos are great for sharing. You just have to decide how many other people you’re prepared to share this with!

Ingredients for 4 servings

350gturkey, cooked
60gwhite onion
12golive oil
400gchopped tomatoes
240gkidney beans
2 tspsmoked paprika
2 tspground cumin
180gtortilla chips
75gcherry tomatoes
75gspring onion
10pickled jalepeno slices
10gfresh coriander
50mlcreme fraiche, half fat
 salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)


  • Pre-heat your oven to 200°C fan/400°F.
  • Put a large frying pan onto the heat, add the oil.
  • Dice the onion and add to the frying pan to soften.
  • Deseed and slice the peppers before adding them to the pan to soften.
  • After a minute or so shred the turkey before adding it to the pan.
  • Sprinkle the smoked paprika and ground cumin over the turkey and take a minute to mix the spices into the turkey.
  • Add the kidney beans to the pan before blending the chopped tomatoes until they are smooth and add them to the pan.
  • Bring the pan to the boil before reducing the heat to a simmer and when the tomatoes have evaporated to thicken, taste the sauce and add any seasoning needed.
  • Add the cheese to the pan and give it a stir to mix it into the sauce.
  • Arrange the tortilla chips into the bottom of an oven tray and spoon the nachos mix into the centre before baking for 10-15 minutes.
  • When the cheese has melted and the tortilla chips are golden brown, remove the tray from the oven.
  • Cut the cherry tomatoes into quarters and finely slice the spring onion before sprinkling them over the nachos.
  • Finish by adding a dollop of creme fraiche into the centre, add the jalapeño slices and scatter the coriander.


  • This dish would be delicious with either mozzarella or cheddar. Just use what you have to hand.
  • Frozen peppers work really well in this recipe and save you chopping time!
  • The tortilla chips I used were the supermarkets economy brand – there seems to be no difference other than the cost difference!
  • The oven tray I used was my paella pan.
  • The kidney bean weight is the drained weight from a 400g tin.
Nella Foulds
Nella Foulds

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