Quick and flavorful Enchilada Nachos with spiced, lean ground turkey makes these loaded nachos a crowd pleaser!
Let’s continue our obsession with Mexican food!
Now that we have unveiled the secret that I am not the only one that is perfectly content making a meal out of a few hundred salty chips, some chunky, spicy salsa and few potent margaritas (no shame…), we can’t just stop at corn tortilla chips and homemade, restaurant style salsa!
I will find just about any reason to either go grab a quick margarita at one of our favorite local spots or to make a family favorite of spiced taco meet to be dressed up in countless ways.
It doesn’t take much convincing for the fiancé to go for one of the options above. Actually, it doesn’t take much convincing on any food part. Here is how it usually goes:
“Hey hun, what sounds good for dinner?”
“Oh, I don’t care.”
“Really, you don’t care? Nothing sounds good?”
“Nope. Whatever you feel like making!”
“Ugh. You can’t even throw me bone here? Just one ingredient for me to run with?”
End of conversation. As I roll my eyes in frustration. Maybe I should just give him our furry friends food. See if he cares then…
Please tell me I am not the only one that gets over heated about this? Granted yes I love cooking but sometimes we need a lil bit of help. Just an idea. A running start if you will!
Help a girl out.
Okay rant over. Onto these speedy Enchilada Nachos! Yet again, my obsession with nachos continues. And always will. But there are a few criteria that must be met.
1) Crispy Chips. Let me repeat that….CRIPSY chips. None of this flimsy, thin, soggy chip crap. I want every last chip to be just a delicious as the first.
2) Loaded. Over the top toppings. Loaded Nachos that make me justify forgoing my dinner of chips and salsa. Black beans or refried beans. A must. Tomatoes. A must. Queso. Duh. Onions. A Must. And avocados or even better guacamole. Always a must.
3) Flavorful meat. None of the plain, blah, flavorful meat. Every aspect of a meal should be bursting with flavor.
4) Lastly, a dedicated bowl of salsa that is all mine. Lay off…I like my salsa.
The meat on the nachos here is the real star. Enchilada sauce and seasonings spice up the usually ground beef that is found on nachos, whereas the toppings usually do all the talking.
I take my favorite enchilada sauce plus a bit more seasonings to ensure there is a major wow factor going on. Chile powder, cumin, garlic powder, onion powder, paprika and a pinch of cayenne ensure there is no flavor lacking.
For the crispy chips, I use my homemade baked corn tortillas. Which are crispy a week later. Not sure why they lasted a week in the first place, now that I think about it. Probably because I made two batches.
Oh food blogger woes.
The toppings do not fall short here either. Loads of tomatoes, fresh shredded cheddar cheese, and creamy avocado make these simple and quick nachos a win. Feel free to use your favorite guacamole, swap the black beans for refrained beans or your favorite beans, and add more toppings to make these nachos really loaded!
And what’s better than crispy corn tortillas covered in cheese and enchilada meat? Nada. A winning combo that is only better with a refreshing margarita in hand….stay tuned. I may or may not have one up my sleeve.
- 1 pkg (24 count) corn tortillas (I used Mission Corn Tortillas)
- Olive Oil Spray
- Sea Salt
- 1½ lbs ground turkey meat
- 1 can (14.5 oz) tomato sauce
- 2 Tbsp chile powder
- 1 Tbsp paprika
- 3 Tbsp cumin
- 1 tsp cayenne
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 1 tsp salt
- 1 tsp pepper
- 1 cup black beans, drained and rinsed
- 1 cup diced cherry tomatoes
- 1 diced avocado
- 1 cup freshly grated cheddar cheese
- 4 green onions, sliced thinly
- Handful Cilantro, chopped for garnish
- Salsa, for dipping
- Preheat oven to 415*F.
- Working in batches, lay corn tortillas onto a large baking sheet. Spray with olive oil spray and sprinkle with sea salt. Bake 8-10 minutes or until crispy and golden brown.
- Meanwhile, heat a large sauté pan over medium heat. Add 1 Tbsp olive oil. Add turkey meat. Crumble meat with wooden spoon as it cooks. Cook until browned, about 8 - 10 minutes.
- While meat is cooking, chop tomatoes, avocado, drain and rinse the beans and shred cheese if not already done.
- Once meat is done cooking, add tomato sauce, chile powder, paprika, cumin, cayenne, garlic powder, onion powder, salt and pepper.
- When ready to assemble, turn oven to broil. Break chips into bite size pieces and lay onto serving baking pan. Add beans, then taco meat, tomatoes, avocado, and cheese. Place under broiler until cheese is melted, around 3 minutes. Keep an eye on it as it goes fast!
- Garnish with green onions and cilantro and serve with salsa immediatley!
Need more Mexican dishes?
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!