The Art of the Nacho

To nacho, I nacho, she nachos, we nacho, we are “nacho”ing.  We all nacho.  We love to nacho.  I call it the “art of the nacho” and it is a beautiful thing.  I know what you are thinking “Seriously Sara?  It is just chips and cheese on a plate”.  Sure that is all fine and good, and in its own right absolutely delicious, but these are serious nacho times and sometimes we are desperate for serious nacho measures.  Enter ground turkey……..

Yes I said ground turkey.  To most ground turkey can be bland and flavorless but with some special additions and a little love, ground turkey can go from boring to beautiful in mere minutes.  This is my secret recipe that I use for my burritos, my tacos, my enchiladas, and my nachos.  Shhhh don’t tell anyone, no one will ever know they are eating turkey.

The Ultimate Nacho…..

Before

After

1 pound frozen ground turkey, thawed

2 8 ounce blocks of cheese, grated, I use Colby jack and Cheddar jack

1 packet of taco seasoning

2 tablespoons cumin

1 tablespoon chili powder

1 tsp salt

¼ cup Worcestershire sauce.  (I just add until it looks like the right color)

El Matador tortilla chips, (you can use what ever chip you would like, you just need to find sturdy ones.

Chopped tomatoes

Chopped avocado

Salsa

Sour cream

5 hungry people

Preheat your oven to 350 degrees.

1. Line a large sheet pan with foil                                  
2. Tumble chips onto pan so there are plenty of surfaces for the cheese to cover.
3. Sprinkle a good portion of the cheese onto the chips.  Save some of the cheese because there will be layers.
4. Start browning the turkey meat in a non-stick skillet
5. Once turkey is browned, or cooked through add enough water to cover the meat.
6. This is the step you can vary if you would like.  Add the seasonings.  If you like it a little bit spicier, add more chili powder or a pinch of dried chili flakes would work nice as well.
7. Stir until combined
8. Simmer the mixture until the liquid is almost evaporated and a nice sauce has formed around the meat.  This should take about 20 minutes.
9. Immediately spread the meat on the chips that have been waiting patiently.
10. Sprinkle for cheese on top
11. Add more chips
12. Add more cheese
13. Place in your oven for 6 to 8 minutes.  Don’t leave the kitchen!  Watch the cheese melt and turn oooey and gooey. 
14. Take out of the oven and place on the table.  Call the people to the table.  They won’t be very far.  Most likely they will be crowding the kitchen begging you to move faster.
Add your toppings and devour.