Cheesy Turkey Nachos – Easy Sheet-Pan Recipe
Want to try a new way to enjoy your nachos? Try this recipe for cheesy turkey nachos that you'll love. It's a flavorful treat that's guaranteed to hook you up.
Equipment
Large rimmed baking sheet (18x13 inch / 46x33cm)
Large non-stick skillet (12-inch / 30cm)
Instant-read thermometer
Silicone spatula
Aluminum foil or parchment paper (for easy cleanup)
Ingredients
1 lb ground turkey (minced turkey) - 450g, minced turkey
1 tablespoon olive oil - or neutral cooking oil ; for browning the turkey
1 teaspoon garlic powder
1 teaspoon cumin - ground
½ teaspoon chili powder
½ teaspoon salt- ¼ teaspoon black pepper
- 2 cans fat-free refried beans - 16 oz / 454g each
2 cups cheddar cheese - shredded ; 8 oz / 225g
2 cups iceberg lettuce - or romaine lettuce ; shredded, about 1/4 head
2 medium tomatoes - chopped 240
1 small white onion - or yellow onion ; finely chopped 100g
1 medium jalapeño - thinly sliced, or 1 small can (4 oz / 113g) diced green chiles
8 oz tortilla chips - 225g, about half a standard party-size bag
8 oz plain yogurt - plain non-fat ; 225g, or non-fat Greek yogurt
1 cup salsa - 240ml
1 cup guacamole - 240ml, if desired
Instructions
- Preheat the oven to 400°F / 200°C (205°C fan-forced).
- Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add the ground turkey and break it into small crumbles with a spatula. Cook for 6-8 minutes until fully browned and the internal temperature reaches 165°F / 74°C. Season with garlic powder, cumin, chili powder, salt, and pepper. Stir to combine and remove from heat.1 lb ground turkey (minced turkey), 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Line a large rimmed baking sheet (18x13 inch / 46x33cm) with foil or parchment paper. Spread the tortilla chips in a single, slightly overlapping layer across the sheet.8 oz tortilla chips
- Spoon the cooked turkey evenly over the chips. Dollop the refried beans in small spoonfuls around the turkey — do not smear them in a solid layer, as gaps let steam escape and keep chips crisp.1 lb ground turkey (minced turkey), 2 cans fat-free refried beans
- Sprinkle the shredded cheddar cheese evenly over the entire tray.2 cups cheddar cheese
- Bake for 5-7 minutes until the cheese is fully melted and bubbling. Watch carefully — the chips can burn quickly.
- Remove from the oven and immediately top with shredded lettuce, chopped tomatoes, sliced jalapeños, and chopped onion. Add dollops of yogurt, salsa, and guacamole. Serve straight from the tray while the chips are still warm and crisp.2 cups iceberg lettuce, 2 medium tomatoes, 1 small white onion, 1 medium jalapeño, 8 oz plain yogurt, 1 cup salsa, 1 cup guacamole
Notes
Storage: The cooked turkey and bean mixture keeps in an airtight container in the fridge for up to 4 days, or frozen in portions for up to 3 months. Assembled nachos do not store — chips go soft within an hour.
Make-Ahead: Cook and season the turkey and warm the refried beans ahead of time. Build the nacho tray on fresh chips right before serving.
Substitutions: Swap ground turkey for ground chicken or lean ground beef. Use Greek yogurt in place of plain yogurt for a thicker dollop, or sour cream if you prefer. Any melting cheese works — Monterey Jack, Colby Jack, or a Mexican blend.
Reheating: Reheat the turkey-bean mixture in a skillet over medium heat until it reaches 165°F / 74°C throughout before building fresh nachos.
Pro Tip: Spread chips in a single, slightly overlapping layer rather than piling them — every chip should get direct contact with turkey, beans, and cheese so there are no bare chips at the bottom.
Nutrition
Serving: 1servingCalories: 920kcalCarbohydrates: 74gProtein: 56gFat: 46gSaturated Fat: 15gPolyunsaturated Fat: 9gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 120mgSodium: 2110mgPotassium: 1352mgFiber: 15gSugar: 14gVitamin A: 1919IUVitamin C: 23mgCalcium: 667mgIron: 4mg
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