Supper Nachos


  • Prep Time30 mins
  • Total Time35 mins
  • Makes6 adult servings
Supper Nachos

Take the snack we all know and love from just an appetizer to a full-on meal with this easy Supper Nachos recipe.


  • 8 whole-grain tortillas

  • 4 tsp canola oil, divided

  • 1/2 540-mL can navy beans, drained and rinsed

  • 1 garlic clove, minced

  • 2 tsp ground chili powder

  • 1/2 tsp ground cumin

  • 1/2 tsp salt

  • 1 454-g pkg lean ground turkey

  • 1 156-mL can tomato paste

  • 1/2 cup water

  • 1 cup grated Monterey jack

  • 1 cup shredded iceberg lettuce

  • 1/2 cup sour cream

  • 1 tomato, diced

  • 1 green onion, thinly sliced

  • 1/4 cup cilantro


  • Position racks in top and bottom thirds of oven. Preheat to 400F. Brush both sides of tortillas with 3 tsp oil. Stack tortillas and slice into 8 wedges. Arrange on 2 baking sheets. Bake in top and bottom thirds of oven, switching and rotating sheets halfway through, until crisp and golden, 8 to 10 min. Transfer to a rack to cool. Preheat broiler.

  • Mash beans with a potato masher in a medium bowl. Heat a medium non-stick frying pan over medium-high. Add remaining 1 tsp oil, then garlic, chili powder, cumin and salt. Stir until fragrant, 30 sec. Crumble in turkey. Cook, breaking meat up with a fork, until it’s no longer pink, 4 to 5 min. Add tomato paste, water and mashed beans. Cook until warmed through, about 2 min.

  • Divide tortilla chips between 2 large casserole dishes or transfer all to a baking sheet. Spread tortillas out in one layer if possible. Spoon turkey mixture evenly over chips, then sprinkle with cheese.

  • Broil in top third of oven just until cheese melts, 1 min. Serve topped with lettuce, sour cream, tomato, green onion and cilantro.

Nutrition (per serving)

Calories 452, Protein 28g, Carbohydrates 38g, Fat 22g, Fibre 7g, Sodium 804mg.

Originally published in the Today’s Parent January 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.

This article was originally published on Nov 16, 2017

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