Nachos Grandes

serves 12

 1 teaspoon canola oil

¼ pound ground skinless turkey breast

1 cup canned red kidney beans, rinsed and drained

1 small onion, finely chopped

  • (14-ounce) can diced green tomatoes with green chiles, drained
  • teaspoons Mexican or taco seasoning

6 ounces reduced-fat restaurant-style tortilla chips

¾ cup shredded reduced-fat Cheddar cheese 12 pitted black olives, sliced

¼ cup sliced pickled jalapeño peppers, drained

½ cup fat-free sour cream


  • Preheat oven to 425ºF. Spray baking sheet with nonstick spra
  • Heat oil in large nonstick skillet over medium-high Add turkey, red kidney beans, and onion; cook, breaking turkey apart with wooden spoon, until no longer pink, about 3 minutes. Stir in tomatoes and Mexican sea- soning; cook until slightly thickened, about 5 minutes. Keep warm.
  • Place tortilla chips on prepared baking sheet in single layer. Top evenly with turkey mixture; sprinkle evenly with Cheddar, olives, and jalapeños. Bake until cheese is melted, about 5 Pile nachos on serving platter. Serve with sour cream.

PER SERVING (¹⁄12 OF NACHOS): 106 grams, 132 Cal, 3 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 11 mg Chol, 471 mg Sod, 19 g Total Carb, 2 g Total Sugar, 2 g Fib, 7 g Prot, 105 mg Calc.

PointsPlus value: 3