Build Your Own Nachos
For the ground meat:
  • ½ tablespoon canola oil
  • ½ lbs ground turkey (I used 93/7 ratio of fat to lean)
  • ½ yellow onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeno, diced
  • 1 tablespoon chili powder
  • ½ tablespoon cumin
  • ½ tablespoon paprika
  • 1 teaspoon salt
  • ¼ cup salsa
  • 1 tablespoon parsley, minced
  • salt and pepper
For the chipotle yogurt sauce:
  • ½ cup plain Greek Yogurt
  • 1 tablespoon chipotle in adobe sauce, peppers minced
  • 1-2 tablespoons buttermilk
  • juice of half a lime
For the "refried" beans:
  • 1 can pinto beans, drained
  • ½ tablespoon canola oil
  • 1 teaspoon cayennne
  • ½ tablespoon chili powder
  • ¼ cup water
  • salt and pepper to taste
  • corn tortilla, heated in oven until crispy
  • shredded cabbage (I like to squeeze lime over it and a little salt and pepper)
  • chopped green onions
  • diced red peppers
  • salsa
For the ground meat:
  1. Heat pan on medium heat, add oil.
  2. When oil is hot, add onions and jalapeno. Cook for a minute.
  3. Add garlic and season with salt and pepper.
  4. Cook for another minute then add ground turkey.
  5. Add chili powder through salt. Cook until turkey is no longer pink, breaking up into small pieces as it cooks.
  6. Once cooked through, add salsa and parsley. Cook another minute. Keep warm until ready to serve.
For the chipotle yogurt sauce:
  1. Mix all ingredients in a bowl. The amount of buttermilk depends on how thin you want your sauce.
For the "refried" beans:
  1. Heat small pan, add canola oil. When oil is hot add drained beans.
  2. Add cayenne, chili powder and water. Bring to a simmer.
  3. Gently smash the beans in the pan, adding more water if needed.
  4. Season with salt and pepper to taste.
Recipe by Erin Dishes Nutrition at