Oooof, anyone else still in a turkey coma from Thanksgiving? Such a big meal and the last thing anyone wants to do the week after Thanksgiving is cook, right? We want easy. Yesterday I looked in the fridge and decided that instead of the usual Leftover Turkey Sandwich it was time for a fiesta. That’s right. Turkey Nachos baby! Arriba, arriba.
This Turkey Nachos recipe found on the Butterball.ca site, took care of the last of my leftovers, allowed me to whip dinner together in under 15 minutes and put huge smiles on my family’s faces. It’s not every week that Wednesday turns into a fiesta, after all.
3 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon garlic powder
2 cups coarsely chopped cooked Butterball® Turkey
1 package (10 ounces) tortilla chips
1 can (16 ounces) refried beans
2 cups shredded mozzarella cheese, divided
2 cups prepared salsa, divided
sour cream, if desired
chopped fresh cilantro, if desired
Heat oven to 425°F. Whisk together lime juice, olive oil, cumin and garlic powder in a medium bowl. Add turkey and toss to coat. Make a layer of tortilla chips to cover the bottom of a large 12 to 14-inch round or oval baking dish. Evenly spoon refried beans over chips. Top with turkey and sprinkle with 1 cup of the shredded cheese. Make another layer of tortilla chips. Spoon 1 cup of the salsa evenly over chips. Top with remaining 1 cup cheese. Bake nachos 15-20 minutes or until heated through and cheese melts and begins to bubble. Serve hot with remaining 1 cup salsa. Add sour cream and cilantro, if desired.
Pleasantville Note: I substituted black beans for refried beans when making these. Also, next year I’m buying a bigger Butterball Turkey for Thanksgiving because this Pumpkin Black Bean Turkey Chili sounds delicious!
Disclosure: This post is sponsored by Butterball Canada. In exchange this review, I have received special perks in the form of products and monetary compensation. All opinions on this blog are my own.