Categories: Mexican

Ingredients

• 1/2 sweet onion, diced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 pound 94% lean ground turkey (or whatever you choose)
• 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 of your favorite tortilla chips
• 1 cup black beans (if canned, then drained and rinsed)
• 6 ounces white cheddar cheese, freshly grated
• 4 green onions, sliced
• 2 tomatoes, chopped
• 2 cups lettuce, shredded
• 1 avocado, chopped
• 1/2 cup freshly torn cilantro
• 2 tablespoons snipped chives
• plain greek yogurt or sour cream for serving

Directions

1. Heat a large skillet over medium heat and add olive oil. Add onions and garlic, stirring well and cook for 2 minutes. Add in ground turkey, breaking up with a large wooden spoon. Cook until browned, about 6-8 minutes.

2. While turkey is cooking, line a baking sheet with aluminum foil or parchment paper and spread tortilla chips out. You can also chop the tomatoes, lettuce, onions and avocado at this time. In a small bowl, combine chili powder, cumin, paprika, onion powder, cayenne, salt and pepper. Add it to the turkey and stir well (continuing to break up the pieces of turkey with the spoon) until combined, then stir in chicken stock. Toss well to combine.

3. Heat the broiler on your oven. Add half of the cheese over top of the chips. Evenly spread turkey over the cheese and chips, then cover with the black beans and remaining cheese. Place under the broiler for 1-2 minutes, just until cheese is melty and gooey and the chips are warm. Remove from the oven and immediately cover with tomatoes, lettuce, onions, avocado and cilantro. Serve with yogurt/sour cream and chives. (AND BEER.)

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